Beet Salad Recipe

This beet salad recipe combines tender roasted beets with fresh spinach, tomatoes, creamy avocado, red onion, and tangy feta cheese. Everything is finished with a simple balsamic-Dijon dressing for a colorful and flavorful salad that works well as a side dish or light meal. Discover more flavorful recipes like Beet Salad Recipe right here.

Ingredients

• 6 large beets, tops trimmed
• ¼ 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
• ½ red onion, chopped
• 1 (4-ounce) container crumbled feta cheese
• ½ cup balsamic vinegar
• ½ cup extra-virgin olive oil
• 1 tablespoon Dijon mustard

Directions

• Gather all the ingredients and preheat the oven to 375 degrees F (190 degrees C).
• Place the beets in a large bowl and drizzle with ¼ cup olive oil. Season with salt and black pepper.
• Place two large sheets of aluminum foil on a work surface. Put 3 beets in the center of each sheet and fold the foil around them to create sealed packets.
• Place the packets in a baking dish and roast for 1 to 1½ hours, or until the beets are tender when pierced with a fork.
• Carefully unwrap the beets and let them cool until they are easy to handle.
• Peel the cooled beets and slice them into bite-sized pieces.
• Arrange the baby spinach on a large serving platter.
• Add the tomatoes, avocado, and chopped red onion over the spinach.
• Arrange the sliced roasted beets on top and sprinkle with crumbled feta cheese.
• Whisk together the balsamic vinegar, ½ cup olive oil, and Dijon mustard until smooth.
• Drizzle the balsamic dressing over the salad just before serving.

Preparation Details

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 8 servings