This **Beet Salad** is a perfect balance of sweet, tangy, and savory, with a nice crunch from the pine nuts and a refreshing citrus kick from the oranges! Packed with vibrant colors and flavors, it’s a healthy and delicious dish that’s perfect as a light meal or a side salad.
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**Prep Time:** 15 minutes
**Cook Time:** 45-60 minutes (for roasting beets)
**Total Time:** 1 hour
**Serves:** 4
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**Ingredients:**
**For the Salad:**
– 3 medium beets (red or golden, or a mix)
– 4 cups fresh spinach leaves (or mixed greens)
– 1 large orange, peeled and segmented (or 2 small)
– ¼ cup crumbled feta cheese
– ¼ cup toasted pine nuts (or walnuts, if preferred)
**For the Honey-Mustard Lemon Dressing:**
– 2 tbsp honey
– 1 tbsp Dijon mustard
– 2 tbsp fresh lemon juice
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar (or white wine vinegar)
– Salt and pepper, to taste
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**Instructions:**
**1. Roast the Beets:**
– Preheat your oven to 400°F (200°C).
– Wash and trim the beets, removing any roots or tops.
– Wrap each beet in aluminum foil and place them on a baking sheet.
– Roast for 45-60 minutes, until the beets are tender when pierced with a fork.
– Let them cool, then peel the skins off (you can use a paper towel to rub the skin off, which should come off easily).
– Once peeled, slice the beets into thin rounds or wedges, depending on your preference.
**2. Make the Dressing:**
– In a small bowl, whisk together the honey, Dijon mustard, lemon juice, olive oil, and apple cider vinegar.
– Season with salt and pepper to taste.
– Whisk until smooth and well combined. Adjust the sweetness or acidity if needed by adding more honey or lemon juice.
**3. Assemble the Salad:**
– In a large salad bowl, combine the spinach leaves, sliced beets, and orange segments.
– Drizzle with the honey-mustard lemon dressing, tossing gently to coat everything evenly.
– Sprinkle the crumbled feta cheese and toasted pine nuts on top.
**4. Serve:**
– Serve the salad immediately, or refrigerate it for a short time if you prefer a chilled salad.
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**Additional Tips:**
– **Toast the Pine Nuts:** Lightly toast the pine nuts in a dry pan over medium heat for a few minutes until golden brown and fragrant.
– **Cheese Swap:** Substitute goat cheese for feta if you prefer a different cheese.
– **Add Protein:** Include grilled chicken or chickpeas for a heartier meal.
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**Nutritional Information (Per Serving – Approximate):**
– Calories: 200-250
– Protein: 5-7g
– Fat: 12-15g
– Carbohydrates: 20-25g
– Fiber: 4-5g
– Sugar: 15-18g
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Enjoy this **Beet Salad with Spinach, Feta, Oranges, Pine Nuts, and Honey-Mustard Lemon Dressing** as a vibrant and flavorful dish that’s as nutritious as it is delicious! 🥗🍊✨