Victory Salad with Beetroot & Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, nutrient-packed salad symbolizing celebration, featuring earthy beets, citrus, and a tangy honey vinaigrette. This mediterranean-inspired salads ready in about 20 minutes pairs medium, peeled and grated Beetroot, Baby spinach, thinly sliced Red onion 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 350 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 grated Beetroot
• 4 cups Baby spinach
• 1, segmented (peeled and separated into segments) Orange
• 1/4 cup, thinly sliced Red onion
• 1/4 cup, toasted Walnuts
• 3 tbsp Olive oil
• 1 tbsp Honey
• 1 tbsp Red wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp honey, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth, then set aside.
2. Step 2: In a large bowl, combine 2 grated medium beetroot, 4 cups baby spinach, 1/4 cup thinly sliced red onion, and 1 segmented orange. Pour 3/4 of the vinaigrette over the salad, tossing gently until evenly coated and spinach is just wilted.
3. Step 3: Divide the salad between plates, top with 1/4 cup toasted walnuts, and drizzle with remaining vinaigrette. Serve immediately to prevent the beets from bleeding into the greens.