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Beet Salad with Spinach and Cashews

Beet Salad with Spinach, Cashews, and Goat Cheese

Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese with honey, lemon and olive oil dressing.  Healthy, gluten free, Mediterranean-style salad, packed with fiber and nutrients.

Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 326 kcal
Author Julia


Beet Salad:

  • 2 beets , cooked, sliced
  • 4 oz baby spinach
  • 1/2 cup cashews , roasted
  • 1/4 cup dried cranberries
  • 2 oz goat cheese

Honey-Lemon salad dressing:

  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice freshly squeezed


  1. In a salad bowl, combine baby spinach, sliced cooked beets, roasted cashews, and dried cranberries.  (You can cook the beets by boiling them in water for about 20-30 minutes, letting them cool, peeling them, and then slicing them).    Do not add goat cheese yet.

  2. In a separate small bowl, combine salad dressing ingredients: olive oil, honey, lemon juice. Whisk until combined.

  3. Pour the salad dressing over the beet salad, and mix.  Do not add all of the salad dressing at once.  Add just enough to coat the salad to your taste.  You might use all of the dressing - you might not.   Top your beet salad with crumbled goat cheese.

Nutrition Facts
Beet Salad with Spinach, Cashews, and Goat Cheese
Amount Per Serving
Calories 326 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 6mg2%
Sodium 109mg5%
Potassium 397mg11%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 17g19%
Protein 7g14%
Vitamin A 2820IU56%
Vitamin C 12.9mg16%
Calcium 60mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.