Description
Discover the vibrant and refreshing Beet Salad Recipe that brings together the earthy sweetness of beets with a crunchy, nutrient-rich mix of greens. Perfect for busy weekdays or elegant gatherings, this salad is not only a feast for the eyes but also for the palate. With its quick preparation time of under 15 minutes, you can enjoy a nutritious dish that combines tender beets, toasted pine nuts, and a tangy dressing made from olive oil and fresh citrus juices. Topped with pomegranate seeds for an extra burst of flavor, this beet salad is versatile enough to serve as a light lunch or an impressive side dish at dinner parties.
Ingredients
Scale
- 6 oz baby spinach (fresh)
- 6 oz mixed greens
- 3 beets (cooked and diced into 1-inch cubes)
- 1/2 cup pine nuts
- 1/2 cup goat cheese (or plant-based alternative)
- 1/2 cup pomegranate seeds
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons orange juice (freshly squeezed)
- 1 tablespoon lemon juice
- 2 tablespoons honey (or maple syrup)
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Wash baby spinach and mixed greens; drain excess water.
- Dice cooked beets into 1-inch cubes.
- Toast pine nuts in a dry skillet over medium heat, stirring frequently until golden brown (about 3–5 minutes).
- In a small bowl, whisk together olive oil, balsamic vinegar, orange juice, lemon juice, honey (or maple syrup), salt, and pepper until blended.
- In a large mixing bowl, combine spinach, mixed greens, diced beets, toasted pine nuts, crumbled goat cheese (or alternative), and pomegranate seeds. Drizzle dressing over the mix and toss gently to coat.
- Serve immediately on plates or in bowls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 16g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg