My Favorite Beet Salad

This beet salad recipe with roasted beets, spinach, tomato, and feta includes a homemade dressing for a colorful side dish with deep earthy flavor.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 413 Calories

Ingredients

• salt and ground black pepper to taste
• 1 (8 ounce) package baby spinach leaves
• 1 tablespoon Dijon mustard, or more to taste
• 1 (4 ounce) container crumbled feta cheese
• 6 large beets, trimmed
• 2 tomatoes, cut into bite-sized pieces
• 2 avocados - peeled, pitted, and cut into bite-sized pieces
• 0.5 cup extra-virgin olive oil
• 0.5 cup balsamic vinegar
• 0.25 cup extra virgin olive oil
• 0.5 red onion, chopped, or to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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..

Step 5

Whisk together balsamic vinegar, 1/2 cup olive oil, and Dijon mustard until smooth. Drizzle over salad before serving.