Beet Salad with Honey Mustard Vinaigrette

This delectable Beet Salad is flavor packed with sweet beets, peppery arugula, carrots, red onions and almonds all drizzled with a light honey mustard vinaigrette.  Perfect with Marinated Herb Butter T-Bone Steaks or Dry Rub Grilled Pork Tenderloin.

This bright and beautiful salad can be whipped up in no time at all.  Are you always in a hurry?  Prepare the Honey Mustard Vinaigrette up to a day in advance and store tightly covered in the fridge. Remove the dressing from the fridge about 30-40 minutes in advance to bring to room temperature.

How do you make Beet Salad with Honey Mustard Vinaigrette?

First we are going to cook the beats.  Prepare the beets by scrubbing with a stiff vegetable brush but do not peel any of the layers away. Cut away the stem end and the leafy end.  Coat with olive oil and season with salt and pepper. Wrap them in foil and roast for about 45-60 minutes or until tender.  Once cooled hold the beet cradled in a paper towel in one hand and using another paper towel in your other hand peel away the first layer of the beet.  It will peel very easily.  Let the beet finish cooling and chop into small bite size pieces.

Next grab a small bowl and whisk together cider vinegar, honey, Dijon Mustard and olive oil to make the Vinaigrette. Season with salt and pepper to taste.  In a large bowl combine the arugula, spinach, carrots, red onion, almonds and sliced beets.  Drizzle with the Honey Mustard Vinaigrette and serve immediately.

Helpful tips for making Beet Salad with Honey Mustard Vinaigrette!

• Cook the beets in advance so they have plenty of time to cool before cutting.
• Cut the carrots and red onions thin.
• Use a mix of arugula with baby spinach or spring greens
• The red from the beets will color and sweeten the salad but will not detract from the crunch of the carrots, onions and almonds.
• Wait till serving time to add the almonds and toss with the salad dressing.
• This salad is best served promptly.
• Feta cheese is a delicious addition to this salad.

So if you like beets and you love a good tasty flavorful salad than this recipe is for you.  Put the ingredients on your shopping list today and give your family a most memorable treat.

Other salad recipes you will love!

• Kale Salad with Ginger Vinaigrette
• Creamy Cucumber Tomato Salad
• Sweet Potato Salad
• Caprese Salad Recipe (Chopped Caprese Salad)

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.

Beet Salad with Honey Mustard Vinaigrette

If you like beets than this delicious Beet Salad is a must try! It combines arugula, baby spinach, carrots, red onions and sweet roasted beets with a quick five ingredient Honey Mustard Dressing!

5 from 4 votes

Print Pin Rate

Course: Salad

Cuisine: Southern

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 4 servings

Calories: 324kcal

Author: Beth Pierce

Ingredients

Honey Mustard Vinaigrette

• 2 tablespoons cider vinegar
• 3 tablespoons honey
• 2 tablespoons Dijon Mustard
• 1/4 cup olive oil
• salt and pepper to taste

Beet Salad

• 3 large red beets
• 1 tablespoon olive oil
• salt and pepper
• 6 cups arugula and baby spinach
• 2 carrots peeled and cut matchstick style
• 1/4 cup thinly sliced red onion
• 1/2 cup sliced almonds

Instructions

• Scrub the beets with a stiff vegetable brush but do not peel any of the layers away. Cut away the stem end and the leafy end.  Coat with olive oil and salt and pepper. Wrap in foil and roast at 400 degrees for 45-60 minutes; or until tender.  Once cooled hold the beet cradled in a paper towel in one hand. Using another paper towel in your other hand peel away the first layer of the beet.  Chop into small bite size pieces
• Next grab a small bowl and whisk together cider vinegar, honey, Dijon Mustard and olive oil to make the vinaigrette.  Season with salt and pepper to taste.
• In a large bowl combine the arugula, spinach, carrots, red onion, almonds and sliced beets.  Drizzle with the Honey Mustard Vinaigrette and serve immediately.

Notes

• Cook the beets in advance so they have plenty of time to cool before cutting.
• Cut the carrots and red onions thin.
• Use a mix of arugula with baby spinach or spring greens
• The red from the beets will color and sweeten the salad but will not detract from the crunch of the carrots, onions and almonds.
• Wait till serving time to add the almonds and toss with the salad dressing.
• This salad is best served promptly.
• Feta cheese is a delicious addition to this salad.

Nutrition

Calories: 324kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 189mg | Potassium: 673mg | Fiber: 6g | Sugar: 20g | Vitamin A: 9341IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 3mg

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