My Favorite Beet Salad
This beet salad recipe with fresh roasted beets, baby spinach, tomatoes, avocados, onions, and feta cheese is drizzled with a balsamic dressing. It’s even better the next day, so I always make plenty!
Ingredients
6 large beets, tops 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
1/4 cup chopped walnuts
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon Dijon mustard, or more to taste
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Place beets in a large bowl; 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 foil into packets, sealing beets inside. Place the packets into a baking dish.
Bake in the preheated oven and roast until tender when pierced with a fork, 1 to 1 ½ hours. Unwrap and let cool until easy to handle; peel and slice.
Arrange spinach leaves on a serving platter; sprinkle pieces of tomato and avocado over spinach and top with chopped red onion. Top with warm sliced beets and sprinkle with feta cheese.and walnuts.
Whisk together balsamic vinegar, 1/2 cup olive oil, and Dijon mustard until smooth.
Drizzle over salad before serving.
Recipe Tip
Beets can be roasted up to 2 days in advance; store peeled and sliced beets in the refrigerator until ready to assemble salad.
Nutrition Facts
| calories413 | |
|---|---|
| total carbohydrate 28g | |
| dietary fiber 10g | |
| total sugars 17g | |
| protein 7g | |
| total fat 32g | |
| saturated fat 6g | |
| cholesterol 13mg | |
| vitamin c 27mg | |
| sodium 400mg | |
| calcium 142mg | |
| iron 3mg | |
| potassium 1108mg | |
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