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Beet and Spinach Salad with Mandarin Oranges

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This beet and spinach salad with mandarin oranges is a vibrant, refreshing mix of earthy beets, sweet citrus, creamy cheese, and crunchy nuts tossed in a tangy vinaigrette. Perfect as a light side dish or hearty main with added protein.

Ingredients

  • 5 cups fresh baby spinach
  • 2–3 cooked beets, sliced or cubed
  • 1 cup mandarin orange segments (fresh or canned in juice, drained)
  • 1/4 red onion, thinly sliced
  • 1/3 cup goat cheese or feta, crumbled
  • 1/3 cup walnuts or pecans, toasted
  • For the vinaigrette:
  • 3 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar or red wine vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
  2. In a large bowl, layer the spinach, beets, mandarin orange segments, and red onion.
  3. Top with crumbled goat cheese or feta and toasted nuts.
  4. Drizzle with the vinaigrette just before serving and gently toss to combine.
  5. Optional: garnish with extra cheese or nuts for presentation.

Notes

  • Use vacuum-packed or canned beets to save time—just drain and slice.
  • Swap spinach with arugula or mixed greens for variety.
  • Sunflower or pumpkin seeds make a great nut-free alternative.
  • Add grilled chicken, salmon, or chickpeas for a more filling meal.
  • Dressing and salad components can be prepped ahead and assembled when ready to serve.

Nutrition

Find it online: https://cookedbymaya.com/beet-and-spinach-salad-with-mandarin-oranges/