My Favorite Beet Salad: A Colorful, Healthy Delight with Turkey Bacon
My Favorite Beet Salad features fresh roasted beets, spinach, tomatoes, and feta, drizzled with balsamic dressing.
Equipment
- baking dish
- Aluminum foil
- Whisk
- large bowl
Ingredients
Vegetables
- 6 large beets tops trimmed
- ½ cup baby spinach leaves
- 2 medium tomatoes cut into bite-sized pieces
- 2 medium avocados peeled, pitted, and cut into bite-sized pieces
- ½ medium red onion chopped, or to taste
Cheese & Oils
- 1 package (8-ounce) crumbled feta cheese
- ¼ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard or more to taste
Seasoning
- salt to taste
- ground black pepper to taste
Instructions
Preparation
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- Place beets in a large bowl; drizzle with ¼ 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.
- 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.
- 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.
- Whisk together balsamic vinegar, ½ cup olive oil, and Dijon mustard until smooth.
- Drizzle over salad before serving.
Notes
Beets can be roasted up to 2 days in advance; store peeled and sliced beets in the refrigerator until ready to assemble salad.
Nutrition
Serving: 1servingCalories: 413kcalCarbohydrates: 28gProtein: 7gFat: 32gSaturated Fat: 6gCholesterol: 13mgSodium: 400mgPotassium: 1108mgFiber: 10gSugar: 17gVitamin C: 27mgCalcium: 142mgIron: 3mg
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