Unleash a burst of sunshine and earthy goodness with this refreshingly vibrant beet and orange salad recipe. This dish is more than just a salad; it’s a celebration of color, flavor, and texture, designed to invigorate your senses and nourish your body. Sweet, tender roasted beets find their perfect match in crisp baby spinach, juicy orange segments, and creamy crumbled feta cheese. A sprinkle of aromatic toasted pine nuts adds a delightful crunch, all harmonized by a zesty citrus vinaigrette. Whether you’re seeking a light yet satisfying lunch, a stunning side dish, or a beautiful addition to any brunch spread, this Vibrant Beet and Orange Spinach Salad promises to be a culinary highlight.
Why you’ll love this Vibrant Beet and Orange Salad Recipe
This vibrant beet and orange salad recipe stands out for its unique combination of attributes that make it an instant favorite. Here’s why it deserves a spot on your table:
- A Symphony of Flavors and Textures: The earthy sweetness of roasted beets beautifully contrasts with the bright, citrusy tang of fresh oranges. The creamy feta and crunchy pine nuts add layers of texture that keep every bite exciting.
- Visually Stunning: With its striking hues of crimson, emerald green, and sunny orange, this salad is a feast for the eyes, guaranteed to brighten any meal or gathering.
- Nutrient-Packed: Beets are rich in vitamins and minerals, oranges provide a vitamin C boost, and spinach offers a powerhouse of nutrients. It’s a deliciously healthy choice.
- Mediterranean Inspired: Drawing inspiration from the fresh, wholesome ingredients typical of Mediterranean cuisine, this salad embodies a light, flavorful, and health-conscious approach to eating.
- Versatile for Any Occasion: Elegant enough for entertaining, yet simple enough for a weeknight meal, this salad adapts perfectly to various dining scenarios.
Ingredients & Substitutions
Crafting this delicious salad begins with high-quality ingredients, though many can be adapted to suit your pantry or preference.
- Beets: Four medium beets, scrubbed and trimmed, form the hearty base. For a quicker prep, don’t hesitate to use pre-cooked, vacuum-packed beets. Golden beets or striped chioggia beets can also be used for varied color and subtle flavor differences.
- Olive Oil: Essential for roasting the beets and as the base for the vinaigrette. Use a good quality extra virgin olive oil for the dressing.
- Baby Spinach: Five ounces provide a tender, verdant bed. A mix of spring greens or even arugula can be substituted for a peppery kick.
- Navel Oranges: Two large oranges, supremed for juicy segments without pith. Other sweet orange varieties or even grapefruit can be used for a different citrus note.
- Pine Nuts: A quarter cup adds a buttery crunch. Toasted slivered almonds, walnuts, or sunflower seeds make excellent substitutes if pine nuts are unavailable.
- Feta Cheese: Half a cup of crumbled feta lends a creamy, salty counterpoint. Goat cheese or a mild blue cheese could also be explored for different flavor profiles.
- Citrus Vinaigrette:
- Extra Virgin Olive Oil: The foundation of the dressing.
- White Balsamic Vinegar: Offers a milder, sweeter tang than regular balsamic. Apple cider vinegar is a great alternative.
- Fresh Orange Juice & Zest: Intensifies the orange flavor throughout the salad.
- Dijon Mustard: Acts as an emulsifier and adds a subtle sharpness.
- Honey or Maple Syrup (Optional): For a touch of sweetness to balance the acidity. Adjust to your preference.
How to make Vibrant Beet and Orange Spinach Salad with Toasted Pine Nuts
Follow these steps to bring this vibrant salad to life, focusing on technique to ensure perfect results.
- Roast the Beets: Preheat your oven to 400°F (200°C). Wash and trim the beets. You can peel them now for cleaner handling later, or after roasting for easier removal of skins. Cut larger beets into quarters or halves, keeping smaller ones whole for even cooking. Toss them with 1 tablespoon of olive oil, salt, and pepper. Wrap loosely in foil or place in a small roasting pan. Roast for 25-40 minutes, or until they are easily pierced with a fork. The cooking time will vary significantly based on the size of your beets. Once cool enough to handle, peel (if you haven’t already) and cut into bite-sized pieces.
- Supreme the Oranges: While the beets are roasting, prepare your oranges. Using a sharp knife, carefully slice off the top and bottom of each orange. Stand the orange upright on a cutting board. Following the curve of the fruit, carefully cut away the peel and white pith from top to bottom. Once peeled, hold the orange over a bowl (to catch any juice) and carefully cut between the membranes to release individual orange segments (supremes). Set the segments and any collected juice aside.
- Toast the Pine Nuts: In a dry skillet, place the pine nuts over medium-low heat. Toast for 3-5 minutes, stirring frequently, until they are lightly golden and fragrant. Pine nuts can burn very quickly, so keep a close eye on them. Immediately remove them from the heat and transfer to a plate to cool.
- Prepare the Citrus Vinaigrette: In a small bowl, whisk together the 3 tablespoons of extra virgin olive oil, white balsamic vinegar (or apple cider vinegar), fresh orange juice, Dijon mustard, the optional honey or maple syrup, and orange zest. Season with salt and pepper to taste. Whisk vigorously until all ingredients are well combined and the dressing is emulsified.
- Assemble the Salad: In a large salad bowl, gently combine the washed and dried baby spinach, the cooled roasted beet pieces, and the prepared orange segments.
- Dress and Serve: Pour the Citrus Vinaigrette over the salad components and toss gently to ensure everything is lightly coated. Divide the salad among individual serving plates. Garnish each serving generously with crumbled feta cheese and the toasted pine nuts. Serve immediately to enjoy the delightful medley of fresh flavors and textures!
Tips for Success
- Beet Roasting Perfection: Don’t rush the beets. Roasting them until truly fork-tender is key to their sweet, earthy flavor and delightful texture. If you’re short on time, pre-cooked, vacuum-packed beets are a fantastic shortcut.
- Mastering Orange Supremes: A sharp knife makes all the difference when supreming oranges. Practice makes perfect, and taking the time to remove the pith and membranes ensures a cleaner, more enjoyable citrus burst.
- Watch Those Pine Nuts: Pine nuts go from perfectly toasted to burnt in a blink. Keep the heat low to medium-low, stir constantly, and remove them from the pan as soon as they’re golden and fragrant.
- Vinaigrette Ahead: The citrus vinaigrette can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Just give it a good shake or whisk before dressing the salad.
- Dress Just Before Serving: To prevent the spinach from wilting and ensure optimal freshness, always dress the salad immediately before serving.
Serving Suggestions
This Vibrant Beet and Orange Spinach Salad is incredibly versatile. It shines as a light main course, especially when paired with grilled chicken or fish. It also makes a fantastic side dish for a variety of entrees, complementing richer flavors with its bright freshness. Consider serving it alongside a simple roast or as part of a brunch spread, where its vibrant colors will truly pop. For another refreshing and light side, you might enjoy a Creamy Hawaiian Fruit Salad.
Storage & Reheating
This salad is best enjoyed fresh, immediately after assembly, when the spinach is crisp and the flavors are at their peak. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to one day. Be aware that the spinach may wilt slightly after being dressed, and the beets might bleed their color a bit more into the dressing. It is not recommended to reheat this salad.
FAQ
Q: Can I use different types of beets?
A: Absolutely! Golden beets offer a milder, sweeter flavor and a beautiful yellow hue, while striped chioggia beets add visual interest. Any type of beet will work well in this recipe.
Q: Can I prepare this salad ahead of time?
A: You can prepare most components ahead! Roast and cut the beets, supreme the oranges, toast the pine nuts, and make the vinaigrette. Store each component separately in airtight containers in the refrigerator. Assemble the salad just before serving for the best texture and freshness.
Q: What if I don’t have pine nuts?
A: Toasted slivered almonds, chopped walnuts, pecans, or even sunflower seeds make excellent crunchy substitutes for pine nuts.
Q: Can I add a protein to make it more filling?
A: Yes! Grilled chicken, pan-seared salmon, or chickpeas would be wonderful additions to make this salad a more substantial meal.
Q: Is this salad suitable for dietary restrictions?
A: This salad is naturally vegetarian and gluten-free. To make it vegan, simply omit the feta cheese or use a plant-based feta alternative, and use maple syrup instead of honey in the vinaigrette.
This Vibrant Beet and Orange Spinach Salad with Toasted Pine Nuts is a testament to how simple, fresh ingredients can come together to create something truly spectacular. Its balance of earthy and sweet, creamy and crunchy, makes it a delight for any palate. We encourage you to try this recipe and bring a burst of color and flavor to your next meal. For more exciting and vibrant salad ideas, check out this Mexican Street Corn Pasta Salad.
Vibrant Beet and Orange Spinach Salad with Toasted Pine Nuts
Unleash a burst of sunshine and earthy goodness with this refreshingly vibrant salad. Sweet, tender roasted beets perfectly complement crisp baby spinach, juicy orange segments, and creamy crumbled feta cheese. A sprinkle of aromatic toasted pine nuts adds a delightful crunch, all brought together by a zesty citrus vinaigrette. It’s a symphony of flavors and textures, perfect for a light lunch, a stunning side dish, or a beautiful addition to any brunch spread. This salad is not just delicious, but also packed with nutrients, making it a feast for both your taste buds and your well-being.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 medium beets, scrubbed and trimmed (about 1.5 lbs)
- 1 tablespoon olive oil (for roasting beets)
- Salt and freshly ground black pepper, to taste
- 5 ounces baby spinach, washed and dried
- 2 large navel oranges, supremed (peeled and segmented)
- 1/4 cup pine nuts
- 1/2 cup crumbled feta cheese
- For the Citrus Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar (or apple cider vinegar)
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1/2 teaspoon orange zest
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and trim the beets. You can peel them now or after roasting. Cut larger beets into quarters or halves, keeping smaller ones whole. Toss with 1 tablespoon olive oil, salt, and pepper. Wrap loosely in foil or place in a small roasting pan. Roast for 25-40 minutes, or until fork-tender. Cooking time will vary based on beet size. Once cool enough to handle, peel if you haven't already, and cut into bite-sized pieces.
- While beets are roasting, prepare the oranges. Using a sharp knife, slice off the top and bottom of each orange. Stand the orange upright and carefully cut away the peel and white pith following the curve of the fruit. Then, carefully cut between the membranes to release individual orange segments (supremes) over a bowl to catch any juice. Set aside.
- In a dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they can burn quickly. Remove from heat and set aside to cool.
- Prepare the Citrus Vinaigrette: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, white balsamic vinegar, fresh orange juice, Dijon mustard, optional honey or maple syrup, and orange zest. Season with salt and pepper to taste. Whisk until well combined and emulsified.
- In a large salad bowl, gently combine the baby spinach, roasted beet pieces, and orange segments. Pour the Citrus Vinaigrette over the salad and toss gently to ensure everything is lightly coated.
- Divide the salad among serving plates. Garnish each serving with crumbled feta cheese and toasted pine nuts. Serve immediately and enjoy the delightful medley of flavors!
Notes
For quicker prep, use pre-cooked, vacuum-packed beets. You can make the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to 5 days. For extra crunch, add sliced red onion or a sprinkle of sunflower seeds. This salad is best enjoyed fresh, but leftovers can be stored in the fridge for a day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish Salad
- Method: Roasting & Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 35mg