My Favorite Beet Salad

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.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 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.

Step: 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.

Step: 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.

Step: 5

Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

Per Serving: 413 calories; protein 7.2g; carbohydrates 28.2g; fat 31.9g; cholesterol 12.6mg; sodium 400.3mg.

Product salad is morely of the nicest salads to produce . It is more in body delight and water produce . As fruits can make natural sugar , you can have them for eat in mornings . The sweetness in it will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

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