Chilled Beet and Spinach Salad with Citrus Vinaigrette
A refreshing salad combining earthy roasted beets and fresh spinach, tossed in a bright citrus vinaigrette for a light and nutritious dish. This mediterranean-inspired curry ready in about 15 minutes pairs washed and dried baby spinach, freshly squeezed orange juice, freshly squeezed lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 cups, washed and dried baby spinach
- 2 medium, peeled and diced into 1/2-inch cubes roasted beets
- 1/4 cup, freshly squeezed orange juice
- 2 tbsp, freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, toasted chopped walnuts
- 1/4 cup crumbled goat cheese
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lemon juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and bright.
- Step 2: In a large salad bowl, combine 4 cups washed baby spinach and 2 medium roasted, peeled, and diced beets.
- Step 3: Drizzle the citrus vinaigrette over the spinach and beets and toss gently to coat evenly.
- Step 4: Sprinkle 1/4 cup toasted chopped walnuts and 1/4 cup crumbled goat cheese over the top.
- Step 5: Chill the salad in the refrigerator for 15 minutes before serving to let flavors meld and serve cool.
Frequently asked questions
How long does Chilled Beet and Spinach Salad with Citrus Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Beet and Spinach Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep washed and dried baby spinach from drying out.
Can I substitute ingredients in Chilled Beet and Spinach Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Beet and Spinach Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chilled Beet and Spinach Salad with Citrus Vinaigrette?
Mediterranean curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This became my go-to for potlucks! The spinach and beets pair beautifully with the zesty dressing.
- ★★★★☆
Perfect for summer lunches—light, fresh, and my kids actually ate their veggies!
- ★★★★☆
The citrus vinaigrette was slightly bland, but the beets added such a lovely earthy sweetness.
