A simple beet and spinach salad made with roasted beets, fresh baby spinach, and a warm shallot vinaigrette flavored with honey, Dijon mustard, and apple cider vinegar.

Slices of roasted beets served on a bed of fresh spinach leaves, topped with warm shallot vinaigrette and cracked black pepper.

A Simple Composed Salad with Earthy Flavor

Servings: 4
Total Time: 1 hour 30 minutes
Effort Level: Simple

Roasted beets and fresh spinach are a natural pairing. The earthy sweetness of the beets balances beautifully with the mild bitterness of spinach, creating a versatile first-course salad that can be served with a wide variety of dinner menus. Instead of a standard cold dressing, this version is finished with a warm shallot vinaigrette that gently wilts the greens and ties everything together.

Roasting the beets concentrates their flavor and brings out their natural sweetness, while the warm vinaigrette, made with sautéed shallots, apple cider vinegar, Dijon mustard, and honey, adds sweet and savory flavor without overpowering the vegetables.

Ingredient Notes and Substitutions

We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.

Beets – Roasting whole beets is the easiest way to develop deep flavor while keeping their texture tender. Both red and golden beets work well here. Golden beets offer a slightly milder flavor and won’t stain the spinach, while red beets deliver that classic earthy sweetness. You can save time by using pre-cooked vacuum-packed beets. They won’t have quite the same roasted flavor, but they work well regardless.
Baby spinach – Baby spinach provides a soft texture and mild flavor that pairs well with the beets and vinaigrette. If you prefer something a bit heartier, try a mix of baby kale and spinach.
Shallots – Shallots give the dressing a subtle onion flavor without the sharp bite of raw onion or garlic. Cooking them briefly in oil softens their flavor and creates a more mellow vinaigrette.

Two servings of roasted beet and spinach salad drizzled with shallot vinaigrette.

Prep Overview

How to Make Roasted Beet and Spinach Salad

Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.

Start by roasting the beets whole. Wrapping them in foil traps moisture so they cook evenly and stay tender. Depending on their size, they’ll need about an hour in the oven. Once cooled slightly, the skins slip off easily and the beets can be sliced into thick rounds.

While the beets cool, prepare the vinaigrette. Shallots are gently sautéed in a small amount of oil until softened, then whisked with Dijon mustard, honey, and apple cider vinegar. Drizzling in the remaining oil while whisking creates a smooth, lightly thickened dressing.

To assemble the salad, arrange the spinach on individual plates, layer the warm beet slices on top, and spoon the vinaigrette over everything. The heat from the dressing slightly softens the spinach and blends the flavors.

Tested Tips

Roast the beets whole: Keeping the beets whole while roasting preserves their moisture and prevents them from drying out.
Use the vinaigrette warm: Warm dressing is key to this salad. It lightly wilts the spinach and helps the flavors blend.
Slice the beets thick: Quarter-inch slices give the salad good structure and make it feel more substantial.

Mains to Serve with Beet and Spinach Salad

This beet and spinach salad makes a fresh, balanced starter for holiday dinners and special-occasion menus. Serve it with Roasted Boneless Leg of Lamb, a tender roast seasoned with garlic and herbs; Standing Rib Roast, a classic cut with deep, savory flavor and a crisp exterior; or Garlic Herb Crusted Boneless Pork Roast, a juicy roast finished with a fragrant herb crust that complements the salad’s bright vinaigrette.

No ratings yet

Beet and Spinach Salad with Warm Shallot Vinaigrette

By Lynne Webb

A simple beet and spinach salad made with roasted beets, fresh baby spinach, and a warm shallot vinaigrette flavored with honey, Dijon mustard, and apple cider vinegar.

Prep: 10

Cook: 1 15

Total: 1 25

Servings: servings

Save Recipe Pin Recipe Rate Recipe Print Recipe

Ingredients

▢ 1 lb beets (golden or red), see notes for substitution
▢ 5 tablespoons vegetable oil, divided
▢ 1 tablespoon minced shallot
▢ 1/2 teaspoon Dijon-style mustard
▢ 1/2 tablespoon honey
▢ 2 tablespoons apple cider vinegar
▢ Salt and freshly ground black pepper
▢ 8 ounces baby spinach

Instructions

Preheat the oven to 375°F.
Rinse the beets and trim off the root ends and leafy tops.
Place the whole beets on a large sheet of heavy-duty aluminum foil coated with nonstick spray. Fold the foil around them to create a sealed packet.
Roast until the beets are easily pierced with a knife, 1 to 1-1/4 hours depending on their size.
Remove the beets from the oven and let them cool until they are comfortable to handle. Peel off the skins and cut the beets into 1/4-inch thick slices. Set aside.
Heat 1 tablespoon of the oil in a small saucepan over medium-low heat. Add the minced shallot and cook until softened but not browned, 3 to 4 minutes.
Whisk in the Dijon mustard, honey, and apple cider vinegar until smooth.
While whisking continuously, slowly drizzle in the remaining 4 tablespoons of oil until the dressing thickens and emulsifies.
Season the vinaigrette to taste with salt and freshly ground black pepper, then remove it from the heat.
Divide the spinach among 4 serving plates and arrange the sliced beets on top.
Spoon the warm vinaigrette over the salad, add a little freshly ground black pepper, and serve immediately.

Notes

About the beets: Roasted beets can be prepared up to two days ahead and refrigerated. For a quicker, ready-made option, look for vacuum-packed cooked beets in the produce section. Slice them and warm them slightly before adding them to the salad.