Beet Salad

This beet salad is full of red and yellow beets, avocado, feta cheese and pecans, all tossed with greens in a homemade balsamic dressing. An easy and beautiful salad that's perfect for the winter and fall months.

Course Salad

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 320kcal

Author Sara Welch

Ingredients

For the salad

6 cups mixed spring greens
1 1/2 pounds beets red, yellow or a combination of the two, look for small to medium sized beets
1 avocado peeled, pitted and sliced
1/2 cup feta cheese crumbled
1/2 cup pecans coarsely chopped

For the dressing

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F.
Scrub the beets clean and trim the stem and root ends.
Place 2-3 beets of the same color on a large sheet of foil. Wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets.
Place the foil wrapped beets on a sheet pan. Bake for 1 hour or until beets are tender.
Unwrap the beets and let them cool for 10-15 minutes. Use a paper towel to gently rub the skins off the beets.
Cut the beets into 1 inch pieces. Cool the beets completely.
Place the mixed greens, beets, avocado, feta cheese and pecans in a large bowl.
In a small bowl, whisk together the dressing ingredients until smooth.
Drizzle the dressing over the beet mixture, gently toss to coat. Serve immediately.

Notes

Use multiple colors of beets for a fancier presentation.
The balsamic dressing can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator until you are ready to use it.

Nutrition