Mixed beet salad with honey mustard dressing

Based on 6 ratings
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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
6g
Fat
38g
Carb
26g

Step 1/3

  • 150 baby spinach
  • 2 figs
  • 1 red onion
  • 30 walnuts
  • 300 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

  • 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

  • 30 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!