Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing is a fresh, colorful dish that’s both vibrant and nourishing. I love how the earthy sweetness of roasted beets pairs beautifully with juicy mandarins, tender spinach, and a tangy-sweet honey mustard dressing that brings everything together. It’s refreshing, light, and loaded with flavor and texture.

Why You’ll Love This Recipe

I love this salad because it’s so simple yet feels elegant and full of bright, clean flavors. The combination of citrus and beets is naturally sweet and satisfying, and the spinach adds a soft, leafy base that balances everything out. The honey-mustard lemon dressing adds just the right kick, making it the kind of salad I want to eat again and again. Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Fresh baby spinach
Cooked beets, sliced or cubed (roasted or steamed)
Mandarin orange segments (fresh or canned in juice, drained)
Red onion, thinly sliced (optional)
Crumbled feta or goat cheese (optional)
Chopped walnuts or pecans (optional, for crunch)

For the honey-mustard lemon dressing:

Olive oil
Fresh lemon juice
Dijon mustard
Honey
Salt and black pepper
Garlic, minced (optional for extra flavor)

Directions

I start by preparing the dressing: in a small jar or bowl, I whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. I add minced garlic if I want a sharper kick. I set it aside.
In a large salad bowl, I combine the baby spinach, cooked beets, and mandarin slices.
I add in red onions and any optional toppings like crumbled cheese or nuts for extra flavor and texture.
I drizzle the dressing over the salad and toss gently until everything is coated.
I serve immediately or chill for a few minutes to let the flavors come together.

Servings and timing

This recipe serves 2–4 and takes about 20 minutes if the beets are pre-cooked. It’s great as a side salad or light lunch.

Variations

I add quinoa or farro to make it a heartier grain salad.
I use arugula instead of spinach for a peppery bite.
I swap mandarins for blood oranges or grapefruit for a tangier twist.
I use maple syrup instead of honey for a deeper sweetness.

storage/reheating

I store the undressed salad in the fridge for up to 2 days. The dressing can be kept separately in a sealed container for up to 1 week. I give it a shake before using. Once dressed, the salad is best eaten the same day to keep the spinach from wilting. Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing

FAQs

Can I use pre-cooked beets?

Yes! I often grab vacuum-packed or canned cooked beets to save time. Just make sure they’re unsweetened.

What kind of mandarins work best?

I like using fresh seedless mandarins or canned ones in juice—not syrup—for a cleaner taste.

Can I make this salad ahead?

Yes, I prep all the components ahead of time but keep the dressing separate until just before serving.

What cheese goes best with this salad?

Goat cheese and feta both work well. They add a creamy, salty contrast to the sweet beets and citrus.

Is this salad vegan?

It can be! I just skip the cheese or use a vegan alternative, and make sure the mustard and honey are vegan-friendly (or use maple syrup).

Conclusion

Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing is fresh, flavorful, and beautifully balanced. I love how easy it is to make, how colorful it looks on the plate, and how every bite brings something sweet, savory, and crisp. Whether I’m serving it on its own or as a side, it’s always a bright, feel-good favorite.