Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing is a bright, flavorful mix of earthy, sweet, tangy, and fresh. I love the way the soft roasted beets pair with juicy mandarin slices and tender spinach, all tied together with a zesty homemade dressing. It’s a refreshing salad that feels light but still satisfying—perfect for lunch, dinner, or as a side.
Why You’ll Love This Recipe
I like this salad because it’s colorful, packed with nutrients, and full of flavor contrasts. The beets give it an earthy richness, the mandarins bring in juicy sweetness, and the honey-mustard lemon dressing adds a tangy finish that pulls everything together. It’s easy to make ahead, totally vegetarian, and can be turned into a complete meal with just a few simple add-ins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh spinach leaves
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Cooked or roasted beets (peeled and sliced or cubed)
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Mandarins (peeled and segmented)
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Red onion (thinly sliced, optional)
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Crumbled feta or goat cheese (optional)
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Chopped walnuts or pecans (optional, for crunch)
For the honey-mustard lemon dressing:
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Olive oil
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Fresh lemon juice
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Dijon mustard
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Honey
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Salt and pepper
Directions
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I start by preparing the dressing—whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl or shaking it all up in a jar.
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In a large salad bowl, I add the spinach, sliced beets, and mandarin segments.
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I toss in some thinly sliced red onion if I want an extra bite.
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I drizzle the dressing over the salad and gently toss everything together until evenly coated.
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I top the salad with crumbled cheese and nuts if I’m using them.
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I serve it fresh, either chilled or at room temperature.
Servings and timing
This recipe makes about 4 servings as a side or 2 servings as a main. It takes around 10 minutes to assemble if I’m using pre-cooked beets. If I roast the beets myself, I allow an extra 45–60 minutes for that step.
Variations
Sometimes I swap spinach for arugula or mixed greens for a spicier or more textured salad. I’ve used blood oranges or grapefruit instead of mandarins for a citrusy twist. If I want a heartier version, I toss in some cooked quinoa or lentils. I also like using toasted almonds or sunflower seeds when I don’t have walnuts on hand.
Storage/reheating
I store the dressing separately from the salad if I’m prepping ahead. The undressed salad keeps in the fridge for up to 2 days. Once dressed, I try to eat it the same day so the spinach doesn’t wilt. I don’t reheat this salad—it’s meant to be served cold or at room temperature.
FAQs
Can I use canned or vacuum-packed beets?
Yes, I often use pre-cooked beets when I’m short on time. They’re convenient and still taste great in this salad.
What type of mandarin works best?
I like to use fresh mandarins or clementines. If I use canned, I make sure they’re packed in juice and drained well.
Can I make this salad vegan?
Definitely. I skip the cheese or use a vegan alternative, and the rest of the ingredients are already plant-based.
Is this salad good for meal prep?
Yes, I prep all the components ahead and keep them separate. I just combine and dress it right before eating.
What’s the best way to roast beets?
I wrap whole beets in foil and roast them at 400°F (200°C) for about 45–60 minutes, depending on their size. Once they’re tender, I let them cool and peel the skin off easily with my hands or a paper towel.
Conclusion
Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing is one of my favorite ways to bring color and flavor to the table. I love how vibrant and refreshing it is, with simple ingredients that work together beautifully. Whether I serve it as a side or a main, this salad always leaves me feeling good and satisfied.
