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–+ servings

Beet Salad with Spinach and Honey-Mustard Lemon Dressing

A vibrant and nutritious salad featuring roasted beets, fresh spinach, and a tangy honey-mustard lemon dressing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups fresh spinach washed and dried
  • 2 medium beets roasted and diced
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts toasted and chopped
Dressing
  • 3 tablespoons honey preferably local
  • 2 tablespoons Dijon mustard
  • 1 lemon juice freshly squeezed
  • 1/4 cup olive oil extra virgin
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until tender.
  2. Once cooked, let the beets cool, then peel and dice them.
Make the Dressing
  1. In a mixing bowl, whisk together honey, Dijon mustard, lemon juice, olive oil, salt, and pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the fresh spinach, diced beets, crumbled feta cheese, and toasted walnuts.
  2. Drizzle the honey-mustard lemon dressing over the salad and toss gently to combine.
  3. Serve immediately or chill in the refrigerator for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 18gSaturated Fat: 3gFiber: 4gSugar: 8g

Notes

This salad can be served as a side dish or a light main course. Feel free to add other ingredients like avocado or grilled chicken for added protein.

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