Description
The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.
Ingredients
- 3 beets, washed and trimmed, or more to taste
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard, or more to taste
- salt and ground black pepper to taste
- 1 pinch garlic salt, or more to taste
- 2 tomatoes, cut into bite-size pieces
- ½ red onion, thinly sliced
- 1 avocado – peeled, pitted, and cut into bite-size pieces
- 1 (4 ounce) container crumbled feta cheese
- 1 (8 ounce) package baby spinach leaves
Instructions
- Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork
- about 1 hour. Drain and cool until beets can be easily handled. Peel beets
- cut into cubes
- and place in a bowl; refrigerate until chilled
- about 15 minutes.
- Whisk lemon juice
- olive oil
- balsamic vinegar
- mustard
- salt
- pepper
- and garlic salt together in a large bowl until smooth. Add beets
- tomatoes
- onion
- avocado
- and feta cheese; toss. Top salad with spinach and toss.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 4