Spring is almost here and with it, time for a fresh seasonal salad that takes full advantage of what’s available at the Market right now. Think lovely young spinach (or other greens), beautiful big beets, onions, cheese, bacon, and honey. It would be great with a cup of soup or all by itself!

Beet Salad with Spinach and Honey Balsamic Vinaigrette

recipe by Diana Rattray for the Spruce Eats


For the Salad

  • pecan halves or walnuts, toasted, optional
  • 2-3 slices bacon, diced
  • 1lb. beets, cooked, peeled, and diced
  • 4 cups spinach
  • 1/4 cup red onion, thinly sliced
  • shredded or crumbled cheese, optional

For the Dressing

  • 1 clove garlic, crushed and minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon mustard
  • 4 tablespoons honey
  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil


  1. Arrange the nuts (if using), in a dry skillet and place over medium heat. Cook, stirring constantly, until nuts are slightly browned and aromatic.
  2. in a skillet over medium heat, fry the diced bacon until crisp. Transfer to paper towel to drain.
  3. Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon, red onion, and nuts. If desired, top with shredded or crumbled cheese.
  4. in a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.
  5. Drizzle the dressing over the salad or serve on the side. Makes 4 servings.

Cook’s Note: To cook beets, start by washing and trimming the beets, leaving about 2 inches of the stem and root ends. Place the beets in a large saucepan and cover with salted water (about 1 teaspoon of salt per quart). Add a few teaspoons of vinegar to the water. Bring the water to a boil over high heat. Cover, reduce heat to medium-low and continue to cook for about 40-60 minutes, depending on the size of the beets. Drain, cool, and dice.

Check out more delicious recipes with beets from our recipe archive.

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