This Spinach Beet Salad is a wonderful addition to your summer meals. Fresh Baby Spinach, Mandarin Oranges, Glazed English Walnuts, Pickled Beets, and Feta Cheese, with a delightful sweet vinaigrette. Serve either as a side salad or as a light dinner salad with flatbread.
I’m not sure who invented the idea of adding fruit and/or nuts to a tossed salad, but I love those additions. When I first served such salad to my husband, he looked at me like I was crazy. Where’s the Ranch Dressing? Why did you put oranges and nuts in my salad? But fruit, nuts, and yes, beets, are fun additions that make an ordinary salad, extraordinary.
Incorporated into this salad are two of my favorite recipes: Glazed English Walnuts and Easy Pickled Beets. Now, of course, you may use plain English walnuts and/or sliced pickled beets from the store (or maybe even canned beets from your garden) instead. That’s up to you. But I think you will really enjoy the blended flavor that each of these gives to the salad.
This spinach salad is so easy to make, too. You don’t even need to cut up any vegetables to put on it. Just open up a bag of spinach, drain a can of mandarin oranges and toss everything together.
Ingredients for Spinach Beet Salad
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Instructions for Making this Recipe
Gather the ingredients so that you have everything close at hand on the counter or table.
In a large salad bowl, layer spinach, mandarin oranges, English walnuts, and beets. Gently toss to incorporate.
Alternately, you may add spinach to individual bowls and then strategically place the mandarin oranges, beets, and walnuts on the salad. Doing so, will help eliminate any damage to the oranges or spreading of the beet juice.
Prepare the Salad Dressing
In a small bowl, mix together Balsamic vinegar, honey, Dijon mustard, and freshly ground black pepper.
Slowly add the the extra virgin olive oil and whisk until the dressing emulsifies.
At this point you may pour the dressing into a serving cruet, if desired.
When ready to serve, drizzle the vinegar dressing over the salad. Sprinkle individual servings with Feta cheese as desired. Serve with crackers, flatbread, or Crunchy Sourdough Breadsticks.
This salad will serve 4-6 people.
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Spinach Beet Salad
Ingredients
- 12 oz baby spinach
- 8 oz. mandarin oranges
- 1 cup English Walnuts See Recipe for Glazed English Walnuts
- 1 cup Pickled Beets See Recipe Here
- 1/2 cup Feta cheese
- 4 tablespoons Balsamic vinegar
- 2 tablespoon honey
- 2 teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1/2 cup Extra Virgin olive oil
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Instructions Click to Start Cooking
- Gather the ingredients so that you have everything close at hand on the counter or table.
- In a large bowl, layer spinach, oranges, walnuts, and beets. Gently toss to combine.
- Alternately, you may add spinach to individual bowls and then strategically place the mandarin oranges, beets, and walnuts on the salad. Doing so, will help eliminate any damage to the oranges or spreading of the beet juice.
- In a small bowl, mix together Balsamic vinegar, honey, Dijon mustard, and freshly ground black pepper.
- Slowly add extra virgin olive oil and whisk until the dressing emulsifies. If desired, pour into a cruet bottle for serving.
- When ready to serve, drizzle vinegar dressing over salad. Sprinkle individual servings with Feta cheese as desired. Serves 4-6
I found this recipe about 4 years ago and have made it ever since. It is delicious! I always add grilled chicken to make it a dinner salad. I toast my walnuts in a little garlic butter, and I can roasted pickled beets every year, so I add those for the beets. Having tonight for dinner. Excellent flavor with sweet, sour and nutty flavors. Thank you:)
Hi Karen,
I’m so glad that you’ve enjoyed this recipe for so many years! Thank you for leaving a comment and rating. I appreciate it very much! Canned beets are the best!