Freshly roasted beets with tomatoes, avocados, onions, feta cheese, and a balsamic dressing served over baby spinach. Although this dish is so excellent the next day as well that I always make plenty, you may cut it in half for 4 meals.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 10 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 400 mg |
| Sugars | 17 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I love this beet salad, a few toasted walnuts or pecans make it even better.
This beet salad is luscious. It is colorful and very tasty!
I wasn’t too sure about this recipe either, as another had commented, but I love beets, avocado and cheese (of any kind) so I went ahead and made it. I left out the red onion bcuz I didn’t have any on hand. I must say I really loved it and will definitely make it again! Next time I’ll make sure I have the red onion on hand. ??
yum!!!
Had a similar salad in a restaurant, so I looked for it on AR…. and this is it! So delicious. I did mix the baby spinach with some red and green baby lettuce , but that’s the only change I made. I will sometimes put rotisserie chicken on it if we want more protein. Love a new way to eat more beets.
Very tasty! I used the golden beets and loved the flavor.
Best beet salad I ever made! Didn’t have the avocados or tomatoes. Added some tangerines that we’re getting a bit elderly. Came out so delicious despite my substitutions. The proportions in the dressing are just perfect. Used a locally made blackberry balsamic that was so syrupy and yummy. Gave some to a friend and she couldn’t stop raving about it. Going to make again with the avocado as per recipe for the next church pot luck.
This was surprisingly delicious! All the flavors melded together perfectly! I put the dressing into a bottle and just poured what I needed which was only about 5/8 of what it called for. I think I might try to marinade some chicken with the rest. Definitely something to make again! Was great a couple of days later as well. I used baby spring mix instead of spinach because that’s what I had.
I used some walnut oil in the dressing. Would definitely make it again.
Beautiful salad! The only change I’ll make is to roast the beets early, refrigerate them for later use. We would prefer this salad chilled.
A satisfying healthful dish.
everyone loved it, and will make again
This salad is really good. I’ll admit to using drained canned beets, which aren’t nearly as good, but it was much faster and still delicious. I also used white balsamic vinegar to retain the bright colors of the salad.
Delicious! I added some mandarin oranges also. Next time, I am going to add some glazed walnuts or pecans to give it some texture.
This is an awesome salad. Great addition to a meal or add a boiled egg for its own meal. The dressing is about too tart with equal parts vinegar and oil for my taste. I use 1/4 cup olive oil and half 1/4 cup of balsamic and 1tbls of sesame oil cause I love sesame oil. But that’s just my taste. I’ve made it like the recipe says and have had excellent reviews
very easy to make and it was delicious! will definatly make it again!
We both love beets, so I decided to try t this out for dinner recently. We were more than pleased at how delicious it was!
It was too hot to roast beets in my house today so I boiled them. They were perfect in this salad. Will definitely make again!
Loved it!
Did not care for the dressing so I couldn’t really enjoy the salad. Will make again but will use store bought dressing.
Worst salad recipe I’ve ever tried. I absolutely love beats and gave this recipe a try. I made it identically to the recipe posted and it was awful. Roasted plain beats are far better.