Name: The Beets Go On Salad
Prep time: 30 min
Cook time: 1 h
Yield: 8 servings
Cuisine: Vegetarian
Ingredients: 6 large beets (trimmed); 1/4 cup extra virgin olive oil; salt and ground black pepper to taste; 1 package baby spinach leaves (8 ounce); 2 tomatoes (cut into bite-sized pieces); 2 avocados - peeled (pitted, and cut into bite-sized pieces); 1/2 red onion (chopped, or to taste); 1 container crumbled feta cheese (4 ounce); 1/2 cup balsamic vinegar; 1/2 cup extra-virgin olive oil; 1 tbsp Dijon mustard (or more to taste)

The Beets Go On Salad

This amazing salad can be had as is or with a slice of grilled chicken breast on top to really make a meal.

CourseMain Dish, Side Dish
CuisineVegetarian

Servings	Prep Time
8servings	30minutes

Cook Time

1hour

Servings	Prep Time
8servings	30minutes

Cook Time

1hour

Ingredients

6 large beetstrimmed
1/4cup extra virgin olive oil
salt and ground black pepper to taste
1 package baby spinach leaves8 ounce
2 tomatoescut into bite-sized pieces
2 avocados - peeledpitted, and cut into bite-sized pieces
1/2 red onionchopped, or to taste
1 container crumbled feta cheese4 ounce
1/2cup balsamic vinegar
1/2cup extra virgin olive oil
1tbsp Dijon mustardor more to taste

Instructions

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

Recipe Notes

414 Calories