Recipe by monkeydoo3
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra virgin olive oil
salt and ground black pepper to taste
1 (8 ounce) package
baby spinach leaves
tomatoes, cut into bite-sized pieces
avocados - peeled, pitted, and cut into bite-sized pieces
red onion, chopped, or to taste
1 (4 ounce) container
crumbled feta cheese
extra-virgin olive oil
Dijon mustard, or more to taste
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.
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.
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.
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
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
My Favorite Beet Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 287
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to put a contemporary twist on the traditional Waldorf salad.
This substantial, 5-star salad features a sweet and tangy balsamic dressing.
Watch how to make this traditional Ukrainian beet salad.