Mandarin Beet Salad with Poppyseed Dressing
This Mandarin Beet Salad with Poppyseed Dressing makes for an easy and delicious winter lunch!
Servings: 4 servings
Calories: 578kcal
Ingredients
For the Salad
- ½ cup pecans halved
- 1 15-oz. can sliced beets, drained and patted dry
- ½ Tbsp olive oil
- ½ Tbsp lemon juice
- 8 oz. baby spinach
- 3 mandarin oranges peeled and split into wedges
- ¼ cup red onion sliced
- ½ cup goat cheese crumbled
For the Poppyseed dressing
- ⅓ cup white wine vinegar
- 2 Tbsp granulated sugar
- 1 Tbsp onion grated on coarse grater
- 2 tsp Dijon mustard
- ½ tsp salt
- 1 Tbsp poppyseeds
- ½ cup olive oil
Instructions
For the Salad
- Using a dry skillet, toast the pecan halves over medium heat, stirring often, for 4-5 minutes.
- Meanwhile, place a sauté or grill pan over medium-high heat. Brush the beets with the olive oil and lemon juice. Place beets in a preheated pan and cook for 5-6 minutes.
- Arrange spinach on a large plate.
- Top with beets, mandarin oranges, red onion, goat cheese and toasted pecans.
- Drizzle top of salad lightly with Poppyseed Dressing.
For the Poppyseed Dressing
- Using a medium bowl, add white wine vinegar, sugar, onion, mustard, salt and poppyseeds; stir until well combined.
- Add oil in a slow steam, whisking constantly while pouring. Continue whisking until well combined.
- Store leftover dressing in an air-tight container in the refrigerator for up to 2 weeks. Before using, shake well to recombine.
Nutrition
Calories: 578kcal | Carbohydrates: 38g | Protein: 10g | Fat: 45g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 753mg | Potassium: 689mg | Fiber: 7g | Sugar: 29g | Vitamin A: 6120IU | Vitamin C: 38mg | Calcium: 179mg | Iron: 3mg
