My Favorite Beet Salad

My Favorite Beet Salad
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    309

Earthy roasted beets meet creamy avocado and tangy feta in this vibrant salad. A balsamic vinaigrette ties it all together, creating a delightful dance of flavors and textures that's both refreshing and satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    13 mg
  • Fiber
    10 g
  • Protein
    7 g
  • Saturated Fat
    6 g
  • Sodium
    400 mg
  • Sugar
    17 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 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. (10 minutes)

Image Step 03
03 Step

Recipe View 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. (90 minutes)

Image Step 04
04 Step

Recipe View 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. (10 minutes)

Image Step 05
05 Step

Recipe View Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve. (5 minutes)

For a more intense beet flavor, consider roasting them a day ahead. This also makes the salad quicker to assemble when you're ready to serve.
If you don't have balsamic vinegar, red wine vinegar can be substituted with a touch of honey to balance the acidity.
Feel free to add other toppings like toasted nuts or seeds for added crunch.

Curt Borer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 102 Ratings)
Total Reviews: (5)
  • Anabelle Gusikowski

    I've made this salad several times, and it's always a hit. I highly recommend it!

  • Shanna Kuhlman

    I added some grilled chicken to this salad for a complete meal, and it was fantastic!

  • Annabelle Rohan

    I love that this salad is healthy and delicious. It's a great way to get my daily dose of vegetables.

  • Alia Towne

    This salad is amazing! The beets are so sweet and tender, and the balsamic vinaigrette is the perfect complement.

  • Amie Runolfsson

    I made this for a dinner party, and everyone raved about it! It's so easy to make and looks beautiful on the table.

LEAVE A REVIEW

Please Rate