There’s something about a vibrant salad that lifts my mood instantly.

This Beet Spinach Salad is my go-to when I want something wholesome, tangy, and full of fresh ingredients.

The sweet earthiness of roasted beets, the bright burst of mandarin oranges, and the creamy saltiness of feta all come together beautifully. It feels like sunshine on a plate.

Why I Love This Recipe

This salad is as flavorful as it is beautiful.

It’s a quick way to elevate any meal or serve as a show-stopping side dish at a gathering.

There’s a harmony between sweet, salty, creamy, and crunchy in every bite.

What You’ll Need (Ingredient Highlights)

Beets – Roasted for depth and sweetness.

Fresh spinach – The vibrant and tender base.

Mandarin oranges – Juicy, sweet, and refreshing.

Red onion – Thinly sliced for just the right bite.

Pine nuts – Toasted for nuttiness and crunch.

Feta cheese – Creamy and salty, brings everything together.

Olive oil & balsamic vinegar – A simple, bold dressing.

Pro Tips Before You Start

Roast the beets ahead of time and store in the fridge.

Use gloves when peeling beets to avoid stained hands.

Toast pine nuts in a dry skillet for better control.

Balance the vinaigrette with a pinch of sugar if your vinegar is very sharp.

How to Make Beet Spinach Salad

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C).

Wrap the beets in foil and roast on a baking sheet for 45–60 minutes until fork-tender.

Let cool, then peel and slice.

Step 2: Prep the Greens

Wash and thoroughly dry the spinach.

Place in a large mixing bowl.

Step 3: Ready the Oranges and Onion

Drain canned mandarins or segment fresh ones.

Thinly slice the red onion.

Step 4: Toast the Pine Nuts

Toast in a dry skillet over medium heat until golden, stirring constantly.

Cool before using.

Step 5: Assemble the Salad

To the bowl with spinach, add beets, mandarins, and red onion.

Drizzle with olive oil and balsamic vinegar.

Season with salt and pepper, and toss gently.

Step 6: Garnish and Serve

Top with toasted pine nuts and crumbled feta.

Serve immediately and enjoy the burst of flavors!

What to Serve It With

Grilled chicken or salmon

Quinoa or wild rice

A crusty baguette or flatbread

Light white wine or sparkling water

Variations / Substitutions

Swap feta for goat cheese or blue cheese.

Add avocado slices for extra creaminess.

Use arugula or mixed greens instead of spinach.

Try walnuts or almonds in place of pine nuts.

Add a protein like chickpeas or grilled shrimp.

Storage & Leftovers

Best served fresh, but leftovers can be stored.

Keep in an airtight container for up to 2 days in the fridge.

If making ahead, store dressing separately to avoid sogginess.

FAQs

Can I roast the beets ahead of time?
Yes, roast and refrigerate them up to 3 days in advance.

Can I use canned beets?
You can, but roasted beets offer much better flavor and texture.

What other dressings can I use?
Try lemon vinaigrette or a honey-Dijon dressing.

Is this salad vegan?
Use a dairy-free feta or skip the cheese for a vegan version.

Can I serve this warm?
Absolutely! Use freshly roasted, still-warm beets.

Do I need to peel the beets?
Yes, but it’s easier after roasting when the skins rub off easily.

Will the salad get soggy?
If making in advance, add dressing just before serving.

Final Thoughts

This Beet Spinach Salad is one of those recipes that never fails to impress—in taste and in presentation.

Whether you’re prepping it for a quiet lunch or dressing it up for a dinner party, it’s got all the colors, textures, and flavors you could ask for.

Once you try it, it might just become your favorite too.