Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
8
Ingredients
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Place beets in a large bowl; 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 foil into packets, sealing beets inside. Place the packets into a baking dish.
Bake in the preheated oven and roast until tender when pierced with a fork, 1 to 1 ½ hours. Unwrap and let cool until easy to handle; peel and slice.
Arrange spinach leaves on a serving platter; sprinkle pieces of tomato and avocado over spinach and top with chopped red onion. Top with warm sliced beets and sprinkle with feta cheese.
Whisk together balsamic vinegar, 1/2 cup olive oil, and Dijon mustard until smooth.
Drizzle over salad before serving.
Recipe Tip
Beets can be roasted up to 2 days in advance; store peeled and sliced beets in the refrigerator until ready to assemble salad.
Nutrition Facts (per serving)
| 413 | Calories |
| 32g | Fat |
| 28g | Carbs |
| 7g | Protein |
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