Mixed beet salad with honey mustard dressing

Based on 7 ratings
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Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g mixed beets (red, golden, and Chioggia)
4 tbsp honey
60 ml mustard with sweet fig
150 g baby spinach
figs
red onion
30 g walnuts
3 tbsp apple cider vinegar
4 tbsp olive oil
4 tbsp walnut oil
30 g feta cheese
salt
pepper
Metric
Imperial

Utensils

  • salad spinner
  • cutting board
  • knife
  • grater
  • bowl
  • whisk
  • 3 bowls
  • rubber spatula

Nutrition per serving

Cal
471
Protein
6 g
Fat
38 g
Carb
26 g
  • Step 1/3

    Wash and spin dry baby spinach. Quarter figs and cut red onion into fine rings. Roughly chop walnuts. Peel mixed beets and roughly grate the red beets, cut the yellow ones into wedges, and thinly slice the Chioggia.
    • 150 g baby spinach
    • figs
    • red onion
    • 30 g walnuts
    • 300 g mixed beets
    • salad spinner
    • cutting board
    • knife
    • grater

    Wash and spin dry baby spinach. Quarter figs and cut red onion into fine rings. Roughly chop walnuts. Peel mixed beets and roughly grate the red beets, cut the yellow ones into wedges, and thinly slice the Chioggia.

  • Step 2/3

    For the dressing, add apple cider vinegar, honey, olive oil, walnut oil, mustard, salt, and pepper to a bowl. Stir well to combine.
    • 3 tbsp apple cider vinegar
    • 4 tbsp honey
    • 4 tbsp olive oil
    • 4 tbsp walnut oil
    • 60 ml mustard with sweet fig
    • salt
    • pepper
    • bowl
    • whisk

    For the dressing, add apple cider vinegar, honey, olive oil, walnut oil, mustard, salt, and pepper to a bowl. Stir well to combine.

  • Step 3/3

    In three separate bowls, combine grated red beet, yellow beet wedges, and Chioggia beet slices with half of the honey mustard dressing. Serve mixed beets with figs, spinach, walnuts, and red onion rings. Crumble feta cheese over the salad and drizzle with the remaining honey-mustard dressing. Enjoy!
    • 30 g feta cheese
    • 3 bowls
    • rubber spatula

    In three separate bowls, combine grated red beet, yellow beet wedges, and Chioggia beet slices with half of the honey mustard dressing. Serve mixed beets with figs, spinach, walnuts, and red onion rings. Crumble feta cheese over the salad and drizzle with the remaining honey-mustard dressing. Enjoy!