Spinach and Beet Salad

This spinach and beet salad may have simple ingredients, but its flavors are anything but. Thanks to balsamic vinegar, honey and Dijon mustard, the sweet-tart flavors of the dressing bring out the earthy tenderness of the spinach and beets. And with the addition of crumbled goat cheese and toasted walnuts, this spinach beet salad becomes a delightful one to serve for holidays, special occasions or any time you’re craving a delicious side salad that’s beautiful to boot.

Ingredients for Spinach and Beet Salad

• Beets: You’ll want to use fresh beets for this recipe, not canned.
• Balsamic vinegar: This rich, slightly sweet vinegar balances out the earthy flavor of the beets.
• Honey: Using a raw, unfiltered honey will give more depth to the vinaigrette.
• Dijon mustard: Use your favorite Dijon mustard for this recipe.
• Salt and pepper: Salt and freshly ground pepper add a well-balanced, earthy tone to the salad that cuts the sweetness of the sugar and vinegar, and rounds out the mustard and beet flavors.
• Olive oil: Use a mild EVOO for the dressing.
• Baby spinach: Fresh baby spinach is tender and tasty, perfect for this spinach and beet salad recipe.
• Goat cheese: Crumbled goat cheese complements the flavor of the beets.
• Walnuts: You’ll chop and toast the walnuts before adding them to the mix.

Directions

Step 1: Prep the beets

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First, scrub the beets and trim the tops to 1 inch. Place them in a Dutch oven and cover them with water. Bring the pot to a boil. Reduce the heat, then cover and simmer until the beets are tender, 30 to 60 minutes, checking with a fork for tenderness. Remove the beets from the water and let them cool, then peel them and cut them into 1-inch pieces.

Step 2: Make the dressing

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In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in the oil until blended.

Step 3: Combine and toss the salad

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Place the spinach in a salad bowl. Drizzle it with the dressing, and toss to coat. Top the salad with the beets, goat cheese and toasted walnuts. If desired, sprinkle with additional pepper before serving.

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Spinach and Beet Salad Variations

• Add pomegranates: Once the salad has been assembled, toss on a few tablespoons of pomegranate seeds for an extra boost in flavor and color.
• Swap the cheese: If goat cheese isn’t your favorite, swap it for feta or another favorite crumbly cheese.
• Add some spice: Crushed red pepper flakes added to the dressing will add a nice bite to the salad.

How to Store Spinach and Beet Salad

While this fully dressed salad is best eaten fresh, if you do have any leftovers you can enjoy them within 24 hours. To store leftovers, wrap the salad bowl tightly in plastic wrap to keep it fresh. The spinach leaves may become a bit wilted. If you’d like, you can add a handful of fresh spinach to the salad to freshen it up.

Can you make beet and spinach salad ahead of time?

If you’re consuming the salad within a few hours, it’s fine to make it in advance. Any longer than that, and you risk wilted spinach. Spinach and beet salad is really best when it’s made and eaten fresh.

Spinach and Beet Salad Tips

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Can I make this vegan?

Yes, it’s quite easy to make this spinach and beet salad vegan-friendly. To do so, either keep the crumbled goat cheese out, or opt for your favorite vegan feta cheese.

Can I use other vinegar?

Balsamic vinegar is the best vinegar for this spinach salad with goat cheese and beets, but you can swap in apple cider vinegar if you have that on hand. Another option is red wine vinegar, which tastes delightful with the honey in this recipe.

What should I serve with this salad?

This salad has a lot of depth, so we recommend serving it with heartier dishes such as a tender steak, juicy roasted chicken or baked fish fillets.