My Favorite Beet Salad
Description
This beet salad recipe with roasted beets, spinach, tomato, and feta includes a homemade dressing for a colorful side dish with deep earthy flavor.
Ingredients
•
6 large beets, trimmed
•
1/4 cup extra virgin olive oil
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salt and ground black pepper to taste
•
1 (8 ounce) package baby spinach leaves
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2 tomatoes, cut into bite-sized pieces
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2 avocados - peeled, pitted, and cut into bite-sized pieces
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1/2 red onion, chopped, or to taste
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1 (4 ounce) container crumbled feta cheese
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1/2 cup balsamic vinegar
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1/2 cup extra-virgin olive oil
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1 tablespoon Dijon mustard, or more to taste
Directions
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2
Place beets in a large bowl; drizzle with 1/4 cup olive oil, salt, and black pepper.
3
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.
4
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.
5
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.
6
Whisk together balsamic vinegar, 1/2 cup olive oil, and Dijon mustard until smooth.
7
Drizzle over salad before serving.