My Favorite Beet Salad

Name: My Favorite Beet Salad
Prep time: 30 min
Cook time: 60 min
Yield: 8
Ingredients: 6 large beets, trimmed; 1/4 cup extra virgin olive oil; salt and ground black pepper to taste; 1 (8 ounce) package baby spinach leaves; 2 tomatoes, cut into bite-sized pieces; 2 avocados - peeled, pitted, and cut into bite-sized pieces; 1/2 red onion, chopped, or to taste; 1 (4 ounce) container crumbled feta cheese; 1/2 cup balsamic vinegar; 1/2 cup extra-virgin olive oil; 1 tablespoon Dijon mustard, or more to taste

⏱️ Ready in 1h 30m 🥄 Prep 30 min 🔥 Cook 1h 👥 8 servings 👁️ 28 views

Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.

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🔗 Recipe adapted from AllRecipes

#Salad

📊 At a Glance

Prep 30 min

Cook 1h

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 413

% Daily Value*

Total Fat 31.9g 41%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 400mg 17%

Total Carbohydrate 28.2g 10%

Dietary Fiber 9.7g 35%

Total Sugars 16.9g

Protein 7.2g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 375 degrees F (190 degrees C).

Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper.

Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet.

Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.

Bake in the preheated oven until tender, 1 to 1 1/2 hours.

Check for tenderness after 1 hour by piercing a beet with a fork.

Open the foil, and allow the beets to cool until they can be handled; peel, and slice.

Lay out the spinach leaves on an attractive oblong-shaped serving platter.

Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion.

Lay the sliced warm beets over the salad, and top with crumbled feta cheese.

Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.