Okay, little confession: this started as a “kitchen hack” I whispered to friends after dinner—and now I hand it to you on a platter. Think of this as my chef’s secret for turning humble ingredients into something that tastes a touch fancy but takes zero drama. I use simple pantry staples, a sharp little dressing, and one small trick: roast the beets until they smell earthy and sweet, then toss them with quick-wilted greens and crunchy walnuts. That contrast—silky beets, peppery spinach, and tangy honey-mustard—gives you restaurant vibes without the price tag or the pretension.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Why This Recipe is Awesome
Why make this? Because it balances textures like a pro: tender, caramelized beets, glossy wilted spinach, crunchy toasted walnuts, and a creamy-tangy honey mustard that makes your mouth sit up and applaud. It smells sweet and earthy while roasting, then brightens with vinegar and honey. It’s so straightforward even your rushed weeknight self will feel like a culinary genius. Who doesn’t love a salad that feels like dinner?
Ingredients
For the Main Dish:
- 3 medium beets (about 1½ pounds), scrubbed and trimmed
- 8 cups baby spinach, washed and spun dry
- 3 tbsp olive oil, divided
- 1 small red onion, thinly sliced
- ½ cup toasted walnuts, roughly chopped
- 3 oz goat cheese or feta, crumbled (optional)
- Kosher salt and freshly ground black pepper
- 1 tbsp lemon juice (optional, for brightness)
For the Sauce / Garnish (Honey Mustard):
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar or white wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 small garlic clove, minced
- Salt and pepper to taste
How I Make It
Step 1:
Preheat your oven to 400°F. Wrap whole, scrubbed beets in foil with a drizzle of olive oil and a pinch of salt. Roast on a rimmed baking sheet for about 45 minutes, or until a knife slides through like butter. The kitchen fills with an earthy, sweet scent—that’s your cue to peek. Let the beets cool slightly, then slip the skins off with a paper towel; they’ll rub right away.
Step 2:
While the beets roast, whisk the honey mustard: whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 2 tbsp vinegar, minced garlic, and a pinch of salt. Drizzle in 3 tbsp olive oil while you whisk to emulsify into a glossy dressing. Taste and adjust—need more tang? Add a splash more vinegar. Want sweeter? Add half a teaspoon of honey at a time.
Step 3:
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan until they smell toasty and the edges darken. Listen for the light pop and that warm nutty aroma—don’t walk away. Remove and set aside. In the same skillet, warm 1 tbsp olive oil over medium-high heat and add the sliced red onion. Sauté until edges caramelize and you hear a soft sizzle, about 6–8 minutes.
Step 4:
Add the 8 cups baby spinach to the skillet with the onions and toss for 1–2 minutes until the leaves just wilt and turn glossy—bright green and tender, not soggy. Season with a pinch of salt and a squeeze of lemon if you like a brighter finish. Slice the roasted beets into wedges or cubes; their deep magenta juices make everything look beautiful—wear an apron or don’t worry, stains wash out.
Step 5:
Assemble: pile the warm spinach and onions on a platter, scatter the beet pieces on top, sprinkle the toasted walnuts and crumbled goat cheese, then drizzle the honey mustard dressing. Give a final crack of black pepper. Serve immediately while the beets still feel warm and the spinach remains silky.
Pro Tips
- Roast beets whole with tops trimmed to keep them moist—cutting before roasting dries them out.
- If you want faster beets, chop into 1-inch cubes and roast at 425°F for 25–30 minutes, tossing halfway.
- Toast nuts in a dry skillet and watch them closely; they go from perfect to burnt in seconds.
- For creaminess without dairy, stir 2 tbsp tahini into the honey mustard for a nutty, vegan twist.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap goat cheese for crumbled tofu for a dairy-free option (adds creaminess but milder tang).
- Use pecans or almonds instead of walnuts for a different crunch and flavor profile.
- Replace honey with maple syrup for a vegan honey-mustard (slightly earthier sweetness).
- Add roasted chicken or chickpeas for extra protein—if you add chicken, cook to 165°F.
Variations & Tips
- Spicy: stir ½ tsp red pepper flakes into the dressing for heat.
- Kid-friendly: skip the onion and use milder honey-Dijon; cube beets small for easy bites.
- Autumn twist: add roasted apple wedges with the beets for a sweet contrast.
- Make it a grain bowl: serve over cooked farro or quinoa for a heartier meal.
- Greens swap: use kale if you like sturdier greens—massage it first with a little oil and lemon.
- Creative twist: quick-pickled red onion (30 minutes in vinegar and sugar) brings zing and color.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Roast the beets and make the dressing up to 3 days ahead. Store beets in an airtight container in the fridge and reheat gently. Keep the dressing separate and toss everything together just before serving so the spinach stays fresh.
- Can I double the recipe?
- Sure thing. Use two baking sheets for the beets and rotate them halfway through roasting so they caramelize evenly. You may need to increase roasting time by 5–10 minutes if your oven gets crowded.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter—oil carries flavor differently and keeps things lighter.
- How do I know it’s done?
- Beets should feel tender when pierced with a knife and give a sweet, earthy aroma. Spinach should look glossy and limp—bright, not wilted to mush. Walnuts taste toasted and smell nutty.
- What if I don’t have ingredient X?
- Swap similar pantry items: no Dijon? Use yellow mustard plus a pinch of salt and a teaspoon of vinegar. No walnuts? Use sunflower seeds for a nut-free crunch.
How I Like to Serve It
I serve this warm on weeknights with crusty bread and maybe a simple grilled chicken breast if I want more protein. It makes a lovely centerpiece at a potluck—people always ask for the recipe. In summer, I skip the warm element and toss chilled roasted beets with arugula for a brighter bite. Pair it with a crisp white wine or an herbal iced tea.
Notes
- Store leftovers in separate containers (dressing, beets, greens) for up to 3 days. Reheat beets gently in the oven or microwave before tossing.
- If you add cooked chicken, ensure it reaches 165°F internal temperature.
Final Thoughts
Closing: Give this one a try—simple, colorful, and deceptively fancy. Now go impress someone—or just yourself—with your homemade masterpiece!