My Favorite Beet Salad

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 (12)

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12

LilSnoo

Jul. 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 sweetnes..." See mores from the beets, tangyness from the dressing and saltiness from the feta."

7

Jen

Jul. 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..." See more salad later in the week."

5

hango2u

Nov. 11, 2011

"I love beets and have recently fell in love with roasting them! I made this salad today and am so happy with my lunch : ) feels healthy and tastes yummy! Added some sunflower seeds - a nice crunch. ..." See moreWill definitely try with goat cheese next time"