My Favorite Beet Salad

My Favorite Beet Salad

26
monkeydoo3 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 413 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

Reviews

26

Saw that I had some beets ready in the garden today, so I used this recipe I had saved. I scaled it down to make 2 servings and it turned out great! Both hubby and I loved it. Nice balance of sw...

This was surprisingly good. I didn't much care for the salad dressing, but once I put it on the salad, all of the ingredients came together quite nicely and it tasted like something you'd have ...

This salad was an easy weeknight addition to our menu. I used store bought roasted beets and arugula instead of spinach. You don't need to use all the dressing in this serving, but save it for a...

I love beets and have recently fell in love with roasting them! I made this salad today and am so happy with my lunch : ) feels healthy and tastes yummy! Added some sunflower seeds - a nice cr...

This was a great way to incorporate many of my favorite veggies, most importantly beets. Dressing was tasty and a perfect compliment. My husband asked me to make it again the next day for dinn...

Great combination of flavors-from veggies to dressing! Thought it might need a little more of something (herb or spice), to add additional layer of flavor, just not quite sure exactly what. Co...

This was very good. I also scaled it down to 2 servings. Very fresh. I am not a beet lover but was given one by a friend. My husband loves beets and we are trying to eat healthier. The flav...

Delicious! I used baby kale instead of spinach and tossed some toasted pumpkin seeds on top for crunch. Will definitely make this again. Next time, though, I will cut the dressing amount in at l...

The salad was awesome!