Imagine a vibrant plate of Beet Salad with Spinach and Honey-Mustard Lemon Dressing that’s not only beautiful but bursts with flavors. I’ve made this salad countless times, each attempt bringing me closer to a perfect balance of sweetness and tang. The earthy beets, paired with fresh spinach and a zesty dressing, create a delightful combination that makes any meal feel special. For a related dish, check out my Winter Salad Recipe.
About Beet Salad with Spinach and Honey-Mustard Lemon Dressing
This Beet Salad with Spinach and Honey-Mustard Lemon Dressing has become a staple in my kitchen. It’s a fabulous dish that combines wholesome ingredients, making it perfect for any occasion—from casual family dinners to festive gatherings. Testing it repeatedly allowed me to find the sweet spot in the honey-mustard dressing, and it was during a wintery week that I realized how well the salad works alongside hearty meals.
- Benefit 1: Quick and easy to prepare, ideal for weeknights.
- Benefit 2: Versatile; pair with various proteins or serve alone as a light dish.
- Benefit 3: A family favorite that welcomes everyone to the table.
- Optional fact: Beets are rich in nutrients and have been celebrated for their health benefits for centuries.
Key Ingredients & Their Roles
- Beets: Earthy base; roasted for sweetness and depth.
- Spinach: Adds freshness and vibrant color; feel free to substitute with kale for a heartier texture.
- Honey: Provides natural sweetness; maple syrup can be a great alternative for a vegan option.
- Dijon Mustard: Adds a punchy flavor; adjust quantity based on your preference for tanginess.
How to Make Beet Salad with Spinach and Honey-Mustard Lemon Dressing
- Preheat your oven to 400°F (200°C). Wrap whole beets in aluminum foil and roast for about 45-60 minutes, until fork-tender.
- Once roasted, allow the beets to cool for a bit before peeling; the skin should come off easily with your fingers. Cut into wedges for an attractive presentation.
- In a small bowl, whisk together honey, Dijon mustard, lemon juice, salt, and pepper until emulsified. Adjust sweetness and tanginess to your liking.
- In a large bowl, combine spinach, beets, and drizzle with the dressing just before serving. Toss gently to coat.
Pro Tips & Troubleshooting
- When peeling beets, wear gloves to avoid staining your hands—they contain natural pigments!
- A common mistake is overdressing the salad; add vinaigrette gradually for the best flavor without overpowering.
- For extra crunch, toss in some toasted walnuts or pumpkin seeds for added texture.
- This salad can easily be doubled for larger gatherings or halved for small dinners—no adjustment needed for the dressing!
Storage & Make-Ahead Guide
This salad is best enjoyed fresh, but you can store the components separately in the fridge for up to 3 days. Keep the dressing in a sealed jar to maintain its flavor. I found that the beets alone can last up to a week when refrigerated, but the spinach should be added just before serving for optimum freshness.
Serving Suggestions
Pair this vibrant Beet Salad with Spinach and Honey-Mustard Lemon Dressing alongside grilled chicken or baked salmon for a balanced meal. You could also serve it with a crusty baguette for a comforting lunch. For more great ideas, try my Winter Salad Recipe or check out the Creamy Chicken Noodle Soup.
Frequently Asked Questions
- What is the best way to roast beets? Roasting them in foil at 400°F for about an hour yields the best results.
- Can I use canned beets? Yes, but fresh roasted beets offer a superior texture and flavor.
- How do I store leftover salad? Keep beets and dressing separate from spinach to retain freshness.
- Can I prepare this salad in advance? You can prep the beets and dressing ahead; toss with spinach right before serving.
- What proteins pair well with this salad? Grilled chicken or salmon make excellent companions to this dish.
Final Thoughts
This Beet Salad with Spinach and Honey-Mustard Lemon Dressing has become one of my go-to salads. The interplay of flavors and textures brings joy to every bite. I love to enjoy it as a vibrant side dish or even on its own for a light lunch. I’d love to hear how yours turns out—feel free to share your experiences!
More Recipes You’ll Love
- Healthy Winter Salad – a fresh and vibrant option that complements the flavors of the beet salad.
- Crispy Roasted Chickpeas – adds a crunchy texture that pairs well with the smoothness of beets.
- Carrot Cake Oatmeal Cookies – highlights seasonal vegetables, bridging the flavors with sweet notes.
Beet Salad with Spinach and Honey-Mustard Lemon Dressing
Ingredients
- 4 medium beets
- 6 cups spinach
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 medium lemon (juiced)
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C). Wrap whole beets in aluminum foil and roast for about 45-60 minutes, until fork-tender.
- Once roasted, allow the beets to cool for a bit before peeling; the skin should come off easily with your fingers. Cut into wedges for an attractive presentation.
- In a small bowl, whisk together honey, Dijon mustard, lemon juice, salt, and pepper until emulsified. Adjust sweetness and tanginess to your liking.
- In a large bowl, combine spinach, beets, and drizzle with the dressing just before serving. Toss gently to coat.