1. Recipes

How to Make My Favorite Beet Salad - A Step-by-Step Guide

Beets have always been a staple in my diet, and one of my favorite ways to enjoy them is in a simple and delicious beet salad. The earthy sweetness of beets combined with the tangy bite of vinegar and the creaminess of goat cheese creates a perfect harmony of flavors and textures. This salad is not only beautiful to look at, with its vibrant red and golden hues, but it's also incredibly nutritious and satisfying.

One of the reasons I love this salad so much is its versatility. It can ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    413 cal.

    • Total Fat: 32g
    • Saturated Fat: 6g
    • Cholesterol: 13mg
    • Sodium: 400mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 10g
    • Total Sugars: 17g
    • Protein: 7g
    • Vitamin C: 27mg
    • Calcium: 142mg
    • Iron: 3mg
    • Potassium: 1108mg

    Categories

    Vegetarian recipes
    Salad recipes
    Side recipes
    Gluten free recipes
    Dairy free recipes