My Favorite Beet Salad Recipe

Name: My Favorite Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large beets, trimmed; 1/4 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; 1/2 red onion, chopped, or to taste; 1 (4 ounce) container crumbled feta cheese; 1/2 cup balsamic vinegar; 1/2 cup extra-virgin olive oil; 1 tablespoon Dijon mustard, or more to taste

Servings: persons

6 large beets, trimmed
1/4 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
1/2 red onion, chopped, or to taste
1 (4 ounce) container crumbled feta cheese
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon Dijon mustard, or more to taste

1
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
5
Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large beets, trimmed, 1/4 cup extra virgin olive oil, salt and ground black pepper to taste, 1 (8 ounce) package baby spinach leaves, and more.

Yes, My Favorite Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

My Favorite Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions