Aurora Beet and Spinach Salad with Orange Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Sliced roasted beets mingle with fresh spinach in a tangy orange vinaigrette, evoking the colors of a northern lights display. This general-inspired salads (gluten free) ready in about 40 minutes pairs medium, peeled and quartered beets, fresh spinach, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 140 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and quartered beets
• 4 cups, fresh spinach
• 1 tbsp olive oil
• 1, zested and juiced orange
• 1 tsp maple syrup
• 1 tbsp red wine vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and quartered beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 30 minutes until tender and caramelized.
2. Step 2: In a small bowl, whisk 1 orange juice, 1 orange zest, 1 tsp maple syrup, 1 tbsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp black pepper to create the vinaigrette.
3. Step 3: Place 4 cups fresh spinach in a large bowl. Add the roasted beets and drizzle with the vinaigrette. Toss gently until spinach is lightly coated and beets are evenly distributed.