My Favorite Beet Salad

Name: My Favorite Beet Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 avocados - peeled, pitted, and cut into bite-sized pieces; 227 grams package baby spinach leaves; 118 milliliters balsamic vinegar; 6 larges beets, trimmed; 1 Tbsp Dijon mustard, or more to taste; 59 milliliters extra virgin olive oil; 113 grams crumbled feta cheese; 8 servings salt and ground black pepper to taste; 118 milliliters extra-virgin olive oil; 1 red onion, chopped, or to taste; 2 tomatoes, cut into bite-sized pieces

My Favorite Beet Salad might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains roughly 5g of protein, 31g of fat, and a total of 354 calories. If you have avocados, tomatoes, feta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

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

Equipment you will use

Oven

Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper.

Ingredients you will need

Black Pepper

Olive Oil

Beet

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Beet

Equipment you will use

Aluminum Foil

Baking Pan

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.

Ingredients you will need

Beet

Equipment you will use

Oven

Aluminum Foil

Lay out the spinach leaves on an attractive oblong-shaped serving platter.

Ingredients you will need

Spinach