Beet salad with mixed greens, feta cheese and avocado.
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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
Keyword beet salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
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.

Nutrition

Calories: 320kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 252mg | Potassium: 582mg | Fiber: 6g | Sugar: 13g | Vitamin A: 139IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 2mg