I made a Spinach Beet Salad with mandarins, red onion, pine nuts and feta and it hits bright, earthy, crunchy and creamy all at once so you’ll want this on repeat.

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I’m obsessed with this salad because it gets right to the point: ruby beets that feel serious and bright, plus salty feta cheese that makes every bite worth it. I love that it reads like a Spinach Beet Salad on a menu but is actually one of my go-to No Lettuce Salads when I want something interesting without drama.

But mostly it’s the texture and the bitter meets sweet thing that hooks me. I eat it like I mean it, fork scraping the bowl.

No fuss. Seriously.

I eat this for lunch, bring it to dinner, or keep it myself.

Ingredients

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Beets: earthy sweetness and vivid color, makes it feel special.
Baby spinach: tender green base, light and slightly peppery.
Mandarin oranges: bright, juicy pops that cut through richness.
Red onion: sharp crunch and zing, wakes up your mouth.
Pine nuts: toasty crunch and buttery notes, little nuggets of joy.
Feta cheese: salty creaminess, it’s tangy and satisfying.
Extra virgin olive oil: smooth mouthfeel and rich, fruity fat.
Balsamic vinegar: sweet-tart depth, ties everything together nicely.
Dijon mustard: a tiny kick and helps the dressing stick.
Honey or maple syrup: gentle sweetness, balances the tart and bitter.
Kosher salt: brings out each ingredient’s true taste.
Black pepper: quick peppery finish, nothing overwhelming.
Lemon juice: optional brightness, kind of like a wake-up.

Ingredient Quantities

3 medium beets, cooked and cooled (about 1 pound)

6 cups baby spinach, packed

3 to 4 mandarin oranges, peeled and sectioned (or one 11 oz can, drained)

1/2 small red onion, thinly sliced

1/4 cup pine nuts, toasted

4 ounces feta cheese, crumbled

3 tablespoons extra virgin olive oil

1 1/2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey (or maple syrup)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

Juice of 1/2 lemon (about 1 tablespoon), optional but nice

How to Make this

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1. Trim and peel the cooked beets and slice them into 1/4 inch rounds or wedges, whatever looks nicer to you; set aside to cool if they are still warm.

2. If using canned mandarins, drain them well; if fresh, peel and separate into sections, removing any seeds and pith.

3. Toast the pine nuts in a small dry skillet over medium heat, stirring often, until they smell nutty and are lightly browned, about 3 to 5 minutes; watch them closely so they don’t burn, then transfer to a plate to cool.

4. Whisk together the dressing: in a bowl combine the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, lemon juice if using, salt, and black pepper. Taste and adjust salt or honey as needed; the balance should be tangy with a touch of sweetness.

5. Thinly slice the red onion and, if you want a milder bite, soak the slices in cold water for 5 minutes then drain and pat dry.

6. In a large bowl add the baby spinach, sliced beets, mandarin sections, and red onion; drizzle about half the dressing over the salad and toss gently to coat. Add more dressing only if needed so you dont drown the leaves.

7. Transfer the salad to a serving platter or individual plates, arranging the beets and mandarins so the colors show — presentation matters even if you’re rushed.

8. Crumble the feta over the top, sprinkle the toasted pine nuts, and finish with a few grinds of black pepper and a final pinch of salt if required.

9. Let the salad sit 5 minutes before serving so the flavors marry a bit, but serve the spinach still fresh and slightly crisp.

Equipment Needed

1. Cutting board
2. Chef’s knife (sharp)
3. Vegetable peeler
4. Small dry skillet (for toasting pine nuts)
5. Large mixing bowl (for tossing the salad)
6. Small bowl and whisk (for dressing)
7. Measuring spoons and tablespoon/cup measure
8. Salad servers or tongs and a serving platter

FAQ

Q: Can I use raw beets instead of cooked ones?

A: You can, but raw beets are tough and earthy. If you do, thinly shred them and let them marinate in the dressing at least 30 minutes so they soften and pick up flavor. Roasted or boiled beets are much easier and tastier though.

Q: What can I substitute for pine nuts?

A: Toasted slivered almonds, chopped walnuts, or pepitas work great. They add crunch and flavor, and they cost less. Toast them briefly in a dry pan until fragrant.

Q: How do I prevent the spinach from getting soggy?

A: Dry the leaves really well after washing, and dress the salad right before serving. If you need to make ahead, keep the dressing separate and toss everything together just before you eat.

Q: Can I make the dressing ahead of time?

A: Yes, make it up to 3 days ahead and store in the fridge. Shake or whisk it again before using because the oil may separate. Taste and adjust salt or lemon if needed.

Q: Any tips for cutting and plating the beets?

A: Slice beets into thin rounds or wedges for nice presentation. Wear gloves or use a paper towel to hold them so your hands don't stain. Arrange beets on top of spinach so they show off their color.

Q: Is this salad good for vegans?

A: To make it vegan, skip the feta and use maple syrup instead of honey. You can add a sprinkle of nutritional yeast or a vegan crumbly cheese for a savory kick.

Beet Salad With Spinach, Mandarin Oranges, Red Onion, Pine Nuts, And Feta Cheese Recipe Substitutions and Variations

Beets: swap with roasted carrots or roasted sweet potatoes. They give similar sweetness and earthiness, and hold up well in warm or room temp salads.
Mandarin oranges: use segmented navel orange, canned pineapple tidbits (drained), or fresh grapefruit for a tart twist. Adjust sugar or honey if fruit is very tart.
Pine nuts: substitute toasted chopped almonds, chopped walnuts, or pumpkin seeds for crunch. Toast them briefly in a dry pan to boost flavor.
Feta cheese: try goat cheese, ricotta salata, or crumbled queso fresco for a similar tangy, creamy bite. Use less soft cheese if you want firmer texture.

Pro Tips

1. Warm the beets a little before you slice em, they release more of their earthy flavor when slightly warm. Just don’t make them hot or the spinach will wilt fast.

2. Salt the mandarin sections lightly and let them sit 5 minutes, it brings out the sweetness and makes them juicier. Pat them dry before adding so the salad doesn’t get soggy.

3. When toasting pine nuts, use a low heat and keep your eyes on them the whole time, they go from perfect to burned in seconds. If you over-toast a few, mix them with some untoasted ones so the flavor stays balanced.

4. Mix most of the dressing into the beets and mandarins first, then toss with the spinach right before serving. That way the hearty parts get flavored without drowning the leaves.

Beet Salad With Spinach, Mandarin Oranges, Red Onion, Pine Nuts, And Feta Cheese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Spinach Beet Salad with mandarins, red onion, pine nuts and feta and it hits bright, earthy, crunchy and creamy all at once so you’ll want this on repeat.

Servings

servings

Calories

329

kcal

Equipment: 1. Cutting board
2. Chef’s knife (sharp)
3. Vegetable peeler
4. Small dry skillet (for toasting pine nuts)
5. Large mixing bowl (for tossing the salad)
6. Small bowl and whisk (for dressing)
7. Measuring spoons and tablespoon/cup measure
8. Salad servers or tongs and a serving platter

Ingredients

3 medium beets, cooked and cooled (about 1 pound)
6 cups baby spinach, packed
3 to 4 mandarin oranges, peeled and sectioned (or one 11 oz can, drained)
1/2 small red onion, thinly sliced
1/4 cup pine nuts, toasted
4 ounces feta cheese, crumbled
3 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon (about 1 tablespoon), optional but nice

Directions

Trim and peel the cooked beets and slice them into 1/4 inch rounds or wedges, whatever looks nicer to you; set aside to cool if they are still warm.
If using canned mandarins, drain them well; if fresh, peel and separate into sections, removing any seeds and pith.
Toast the pine nuts in a small dry skillet over medium heat, stirring often, until they smell nutty and are lightly browned, about 3 to 5 minutes; watch them closely so they don't burn, then transfer to a plate to cool.
Whisk together the dressing: in a bowl combine the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, lemon juice if using, salt, and black pepper. Taste and adjust salt or honey as needed; the balance should be tangy with a touch of sweetness.
Thinly slice the red onion and, if you want a milder bite, soak the slices in cold water for 5 minutes then drain and pat dry.
In a large bowl add the baby spinach, sliced beets, mandarin sections, and red onion; drizzle about half the dressing over the salad and toss gently to coat. Add more dressing only if needed so you dont drown the leaves.
Transfer the salad to a serving platter or individual plates, arranging the beets and mandarins so the colors show — presentation matters even if you're rushed.
Crumble the feta over the top, sprinkle the toasted pine nuts, and finish with a few grinds of black pepper and a final pinch of salt if required.
Let the salad sit 5 minutes before serving so the flavors marry a bit, but serve the spinach still fresh and slightly crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.