Go Back
–+ servings

Beet Salad with Spinach and Honey-Mustard Lemon Dressing

A vibrant and fresh beet salad featuring spinach and a tangy honey-mustard lemon dressing.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 150 kcal

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.

Notes

This salad is best enjoyed fresh, but the components can be prepared ahead of time.

Nutrition

Serving: 150gCalories: 150kcalCarbohydrates: 20g
Keyword beet salad, healthy
Tried this recipe?Let us know how it was!