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My Favorite Beet Salad

My Favorite Beet Salad

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monkeydoo3

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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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
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Reviews

LilSnoo
17
7/17/2011

Saw that I had some beets ready in the garden today, so I used this recipe I had saved. I scaled it down to make 2 servings and it turned out great! Both hubby and I loved it. Nice balance of sweetness from the beets, tangyness from the dressing and saltiness from the feta.

ScottFamily
15
11/6/2011

This was surprisingly good. I didn't much care for the salad dressing, but once I put it on the salad, all of the ingredients came together quite nicely and it tasted like something you'd have in a gourmet restaurant. My husband, who has never cared for beets, even ate almost his entire bowl of salad. The different ingredients didn't seem like they would mesh well, but they combined quite nicely and the salad looked very pretty as well. I'm glad I tried it.

Jen
12
7/11/2011

This salad was an easy weeknight addition to our menu. I used store bought roasted beets and arugula instead of spinach. You don't need to use all the dressing in this serving, but save it for another salad later in the week.