My Favorite Beet Salad Recipe -
My Favorite Beet Salad Recipe
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My Favorite Beet Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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Reviews More Reviews

Jul 17, 2011

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 sweetness from the beets, tangyness from the dressing and saltiness from the feta.

Nov 06, 2011

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 in a gourmet restaurant. My husband, who has never cared for beets, even ate almost his entire bowl of salad. The different ingredients didn't seem like they would mesh well, but they combined quite nicely and the salad looked very pretty as well. I'm glad I tried it.

Jul 11, 2011

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 another salad later in the week.

Nov 11, 2011

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 crunch. Will definitely try with goat cheese next time

Aug 25, 2011

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 dinner.

Aug 02, 2011

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. Could not find any arugula so put it over a bed of mixed greens. All in all, very tasty and glad for the recipe post, monkeydoo3!

Dec 08, 2012

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 flavors were very complimentary.

Oct 14, 2012

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 least half...this made way too much.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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