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Carrot Beet Spinach Salad with Pecans and Feta
5 from 9 votes

Carrot Beet Spinach Salad with Pecans and Feta

This healthy Carrot Beet Spinach Salad has quickly become one of our cold weather favorites! 

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 244 kcal
Course: Salad
Cuisine: American

Ingredients

  • 2 beet medium
  • 3 carrot
  • ¼ cup shallot minced
  • 3 TBSP champagne vinegar or white wine vinegar
  • 3 TBSP avocado oil plus extra for sautéing
  • 1.5 TBSP butter
  • ¼ cup water
  • salt to taste
  • black pepper to taste
  • 1/4-1/2 cup pecan roughly chopped
  • 2-4 TBSP feta cheese crumbled, or goat cheese
  • 2-3 cups baby spinach
  • 1 cup spring mix or extra spinach
Optional Extras
  • honey to sweeten/glaze the carrots
  • walnut toasted, or almonds
  • butternut squash roasted
  • mint fresh, or arugula
  • edamame steamed and shelled

Instructions

    Cup of Yum
  1. Boil a medium pot of water and prep your veggies.
  2. Peel and slice the beets into 1⁄2-inch rounds on a paper towel-lined cutting board. Peel and slice the carrots into discs.
  3. Peel and mince the shallot, place in a medium bowl with the vinegar, and set aside.
  4. Add the beets to the pot of boiling water and cook until fork-tender, approx. 16 to 18 minutes,
  5. Drain thoroughly and immediately transfer to the shallot-vinegar mixture. Toss to combine and season with salt and pepper to taste.
  6. In a large pan on medium-high heat, add a drizzle of avocado oil and sauté your carrots until tender, approx. 4 minutes.
  7. While pan is still hot, add your water and butter and continue cooking until carrots are coated and mixture is slightly reduced, approx. 2-3 minutes.
  8. Add chopped pecans and stir to coat.
  9. Next add your beet/marinade mixture to the pan. Mix.
  10. Serve over a bed of spinach and greens of your choosing. Top with crumbled feta or goat cheese.
  11. This warm winter salad is best enjoyed immediately, and can be further dressed up with a little extra oil or vinegar if desired, or a bit of all-natural bottled balsamic.

Notes

  • Recipe yields 2 large meal-sized salads or 4 side salads.
  • At the last minute I tossed a little parsley on top as a garnish. When I have a bunch of it handy I cannot be trusted around it. #itgoesoneverything - You can follow suit but it's 100% optional. We're all aware of my garnish obsession by now, right? lol
  • No beets? No problem! I've been out before and made this salad with just the spinach/carrot/pecan combo and it's still very much delish! It serves about 2 and you'll just want make a dressing out of the shallot/vinegar mixture since you won't be using it to marinate the beets. Add some oil and your choice of spices/extras and whisk it up to taste. An all natural store bought dressing may also be used.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 244kcal (12%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 19mg (6%) Sodium 212mg (9%) Potassium 408mg (9%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 9344IU (187%) Vitamin C 11mg (12%) Calcium 83mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 244

% Daily Value*

Calories 244kcal 12%
Carbohydrates 11g 4%
Protein 4g 8%
Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 19mg 6%
Sodium 212mg 9%
Potassium 408mg 9%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 9344IU 187%
Vitamin C 11mg 12%
Calcium 83mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.