Honey Mustard Beet Salad

Honey Mustard Beet Salad

This is a great winter salad that is very colorful and tasty. It makes a lot but is the kind of salad that gets better the longer the beets marinate in the dressing. My friend with all the food allergies was able to enjoy this because there are no additives in any of the ingredients. I served this with roasted chicken that was cooked in the crockpot.

5 cans sliced beets, drained
1/2 C. honey
4 t. balsamic vinegar
1-2 T. yellow mustard (depending how mustardy you like it)
1 shallots, finely minced or 1/4 C. onion, finely minced
1/2 C. toasted, chopped walnuts
1 – 10 oz. bag baby spinach

1. Drain the beets and place them in a large bowl.
2. In a small bowl whisk together the honey, balsamic vinegar, and yellow mustard. Stir in the shallot and pour over the beets. Toss to coat the beets with the dressing. Let marinate for at least 30 minutes for the flavors to blend.
3. To serve, place a handful of baby spinach on a salad plate and top with the beet mixture. Sprinkle with walnuts. Serves 8

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