Description
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.
Ingredients
- 6 large beets, trimmed
- ¼ cup extra virgin olive oil
- salt and ground black pepper to taste
- 1 (8 ounce) package baby spinach leaves
- 2 tomatoes, cut into bite-sized pieces
- 2 avocados – peeled, pitted, and cut into bite-sized pieces
- ½ red onion, chopped, or to taste
- 1 (4 ounce) container crumbled feta cheese
- ½ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard, or 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8