Simple Beet Salad with Spinach, Mandarins, Pine Nuts, and Feta

There’s something magical about the earthy sweetness of beets when paired with tangy citrus and creamy cheese. I’ve been making this vibrant beet salad for years, and it never fails to impress both my family and dinner guests alike. What started as a simple experiment with leftover roasted beets has evolved into one of my signature side dishes that works beautifully alongside almost any main course.

This colorful salad combines the rich, earthy flavor of roasted beets with the peppery freshness of baby spinach, the bright sweetness of mandarin oranges, the satisfying crunch of toasted pine nuts, and the tangy creaminess of feta cheese. Drizzled with a simple honey-balsamic vinaigrette, it’s a perfect balance of flavors and textures that will elevate any meal.

Why You’ll Love This Beet Salad

I’m particularly fond of this recipe because it strikes that perfect balance between impressive and effortless. The vibrant colors alone make it a show-stopper on any table. The roasted beets deliver a deep earthy sweetness that pairs beautifully with the bright citrus notes from the mandarins.

This salad is also incredibly versatile. I’ve served it at casual weeknight dinners, holiday gatherings, and even packed it for picnics (keeping the dressing separate until serving time, of course). It works equally well as a starter, side dish, or even a light main course when you’re in the mood for something fresh and nutritious.

What makes this recipe truly special is how the different elements complement each other. The earthy beets, peppery spinach, sweet mandarins, crunchy pine nuts, and tangy feta create a perfect harmony of flavors and textures in every bite.

Ingredients You’ll Need

For a salad that serves 4 people as a side dish, you’ll need:

For the salad:

• 4 medium beets (about 1 pound)
• 6 cups fresh baby spinach, washed and dried
• 2 mandarin oranges, peeled and segmented (or 1 can mandarin segments, drained)
• 1/3 cup pine nuts, lightly toasted
• 4 ounces feta cheese, crumbled
• 1/4 red onion, thinly sliced (optional)

For the honey-balsamic vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• Salt and freshly ground black pepper to taste

Nutritional Information

I always find it helpful to know what I’m eating, so here’s a breakdown of the nutritional content per serving:

*Values are approximate and based on using all ingredients listed.

Equipment You’ll Need

Before getting started, make sure you have:

• Aluminum foil for roasting the beets
• Baking sheet
• Small skillet for toasting pine nuts
• Cutting board and knife
• Vegetable peeler
• Small bowl for whisking the dressing
• Large salad bowl for serving
• Salad tongs or servers

Preparing the Beets: Three Methods

Beets are the star of this salad, and I’m going to share three different methods for preparing them. Choose the one that works best for your timeline and equipment.

Method 1: Oven Roasting (My Preferred Method)

Roasting beets concentrates their natural sweetness and gives them a wonderful depth of flavor.

1. Preheat your oven to 400°F (200°C).
2. Trim off the beet greens, leaving about an inch of stem (save the greens for another use if they’re fresh).
3. Scrub the beets thoroughly but leave them unpeeled.
4. Place each beet on a piece of aluminum foil, drizzle with a little olive oil, and wrap them up tightly.
5. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, depending on size. They’re done when a knife slides in easily.
6. Let them cool until you can handle them, then slip off the skins (they should come off easily).
7. Cut into 1/2-inch cubes or wedges.

Method 2: Boiling

This method is quicker but doesn’t develop the same depth of flavor as roasting.

1. Trim the beets as described above and scrub them clean.
2. Place them in a large pot and cover with cold water.
3. Add 1 tablespoon of vinegar to help retain color.
4. Bring to a boil, then reduce heat and simmer until tender, about 30-45 minutes.
5. Drain and let cool, then slip off the skins.
6. Cut into cubes or wedges.

Method 3: Steaming

Steaming helps retain more nutrients while cooking the beets relatively quickly.

1. Trim and scrub beets as above.
2. Place in a steamer basket over boiling water.
3. Cover and steam until tender, about 30-40 minutes.
4. Cool, peel, and cut as described above.

Making the Honey-Balsamic Vinaigrette

While the beets are cooling, prepare the dressing:

1. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic.
2. Slowly drizzle in the olive oil while whisking continuously to emulsify.
3. Season with salt and freshly ground black pepper to taste.
4. Taste and adjust – add more honey if you prefer it sweeter or more vinegar if you like it tangier.

The dressing can be made up to 3 days ahead and stored in the refrigerator. Just bring it to room temperature and give it a good shake or whisk before using.

Toasting the Pine Nuts

Don’t skip this step! Toasting brings out the rich, nutty flavor of the pine nuts and adds a wonderful crunch to the salad.

1. Heat a small, dry skillet over medium-low heat.
2. Add the pine nuts in a single layer.
3. Stir or shake the pan frequently to ensure even toasting.
4. Watch them carefully as they can go from perfectly golden to burnt in seconds!
5. When they’re fragrant and light golden brown (about 3-5 minutes), immediately transfer them to a plate to cool.

Assembling the Salad

Now for the fun part – putting it all together:

1. Place the baby spinach in a large salad bowl.
2. Add the cooled, cut beets.
3. Gently fold in the mandarin segments.
4. Sprinkle with the toasted pine nuts and crumbled feta cheese.
5. If using, add the thinly sliced red onion.
6. Just before serving, drizzle with the honey-balsamic vinaigrette and toss gently to coat.

For the most beautiful presentation, you can also layer the ingredients rather than tossing them:

1. Arrange the spinach on a serving platter.
2. Arrange the beets, mandarin segments, and red onion (if using) over the spinach.
3. Sprinkle with the pine nuts and feta.
4. Drizzle with the dressing just before serving.

Tips for Perfect Results

Over the years, I’ve learned a few tricks to make this salad absolutely perfect:

• Prep ahead: The beets can be roasted, boiled, or steamed up to 3 days in advance and kept refrigerated. This makes assembly quick and easy when you’re ready to serve.
• Watch those hands: Beets stain! Use gloves if you’re concerned, or rub your hands with lemon juice afterward to help remove the staining.
• Temperature matters: The salad tastes best when the beets are slightly chilled or at room temperature, not hot.
• Dress it right: Add the dressing just before serving to keep the spinach from wilting.
• Color preservation: A splash of vinegar in the cooking water helps preserve the beets’ vibrant color if you’re using the boiling method.
• Substitute smartly: No pine nuts? Try walnuts or pecans. No feta? Goat cheese works beautifully too.

Make It a Meal

This salad works wonderfully as a side dish, but you can easily transform it into a complete meal:

• Add grilled chicken breast, sliced on top
• Include some cooked quinoa or farro for added protein and fiber
• Add a handful of cooked lentils for a vegetarian protein boost
• Top with grilled or poached salmon
• Include some avocado for healthy fats and extra creaminess

Storage and Make-Ahead Tips

If you want to prepare this salad in advance for a gathering or meal prep:

1. Cook the beets and prepare the dressing up to 3 days ahead.
2. Toast the pine nuts 1-2 days ahead and store in an airtight container.
3. Wash and dry the spinach up to 2 days ahead (store with a paper towel in a storage bag).
4. Segment the mandarins the day before if using fresh.
5. Store all components separately in the refrigerator.
6. Assemble just before serving for the freshest result.

The dressed salad will keep for several hours but is best enjoyed fresh. If you must store it after dressing, the spinach will wilt somewhat but will still taste delicious.

Seasonal Variations

One of the reasons I love this recipe is its versatility. Here are some seasonal adaptations I enjoy:

Spring/Summer version:

• Add sliced strawberries or blueberries
• Use arugula instead of spinach
• Include some fresh herbs like basil or mint

Fall/Winter version:

• Add sliced pear or apple
• Include some roasted butternut squash cubes
• Use mixed winter greens
• Add a sprinkle of pomegranate seeds for color and crunch

Serving Suggestions

This vibrant salad pairs beautifully with many main dishes. Some of my favorite pairings include:

• Grilled or roasted chicken
• Baked salmon or white fish
• Roasted pork tenderloin
• Vegetarian quiche or frittata
• Mushroom risotto
• Lentil soup for a light meal

For a complete dinner party menu, I love serving this salad followed by herb-roasted chicken and finishing with a light lemon sorbet.

Health Benefits of the Ingredients

This salad isn’t just delicious—it’s nutritious too! Here’s what each main ingredient brings to the table:

Beets:

• Rich in folate, manganese, and nitrates that may help lower blood pressure
• Contain betalains, which have anti-inflammatory properties
• High in fiber to support digestive health
• Natural source of betaine, which may help reduce inflammation

Spinach:

• Excellent source of vitamin K for bone health
• Contains iron, vitamin C, and vitamin A
• Rich in antioxidants like lutein for eye health
• Good source of magnesium

Mandarins:

• High in vitamin C for immune support
• Contains antioxidants and flavonoids
• Good source of fiber
• Low calorie natural sweetener

Pine Nuts:

• Contain heart-healthy monounsaturated fats
• Source of vitamin E, an antioxidant
• Provide protein and dietary fiber
• Contain minerals like magnesium, zinc, and iron

Feta Cheese:

• Source of calcium for bone health
• Contains protein
• Lower in fat than many other cheeses
• Provides probiotics that support gut health

Common Questions and Answers

Q: Can I use canned beets instead of fresh?

While fresh, roasted beets provide the best flavor, you can substitute canned beets in a pinch. Drain them well, rinse gently, and pat dry before using. The flavor won’t be as rich, but the salad will still be delicious.

Q: I don’t like the taste of beets. Is there a substitute?

If you’re not a fan of beets, you could substitute roasted sweet potatoes or butternut squash. The flavor profile will change, but it will still be a delicious salad with similar textures and color impact.

Q: Pine nuts are expensive. What can I use instead?

Toasted walnuts, pecans, or even sunflower seeds make excellent alternatives to pine nuts. Each will bring a different flavor and texture, but all work well with the other ingredients.

Q: How can I make this salad vegan?

Simply omit the feta cheese or replace it with a vegan feta alternative. You could also add some sliced avocado for creaminess or nutritional yeast for a hint of cheesy flavor.

Q: Can I prepare this salad the day before a party?

I recommend preparing all the components separately and storing them in the refrigerator, then assembling just before serving. This keeps the spinach fresh and prevents the colors from bleeding together.

Q: What’s the best way to avoid stained hands when working with beets?

Wearing food-safe gloves is the easiest solution. If you don’t have gloves, rubbing your hands with lemon juice or a mixture of salt and water can help remove beet stains from your skin.

Q: My family doesn’t like spinach. What other greens would work?

Arugula, mixed spring greens, or baby kale would all work beautifully in this salad. Each brings its own flavor profile, with arugula adding a peppery note and kale providing more texture.

Q: How do I know when the beets are done cooking?

A knife should slide easily into the center of the beet when it’s done. If there’s resistance, continue cooking a bit longer.

Final Thoughts

This Simple Beet Salad with Spinach, Mandarins, Pine Nuts, and Feta has become one of my signature dishes over the years. It showcases how a few quality ingredients, treated with care, can create something truly memorable.

What I love most about this recipe is its adaptability. You can dress it up for a dinner party or keep it casual for a family meal. It works year-round with seasonal adaptations and always brings vibrant color and nutritious ingredients to the table.

Whether you’re a long-time beet lover or just beginning to explore these wonderful root vegetables, I hope this salad becomes a favorite in your home as it has in mine. There’s something truly special about the combination of earthy, sweet, tangy, and crunchy elements that makes each bite a perfect balance of flavors and textures.

Give it a try at your next gathering, or simply treat yourself to a beautiful, nutritious meal. I’d love to know what variations you come up with to make this recipe your own!