My Favorite Beet Salad

Ingredients

• 6 large beets , tops trimmed
• 0.25 cups extra virgin olive oil
• salt and ground black pepper to taste
• 1 package baby spinach leaves , 8-ounce
• 2 tomatoes , cut into bite-sized pieces
• 2 avocadoss - peeled , pitted, and cut into bite-sized pieces
• 0.5 reds onion , chopped, or to taste
• 1 container crumbled feta cheese , 4-ounce
• 0.5 cups balsamic vinegar
• 0.5 cups extra-virgin olive oil
• 1 tablespoon Dijon mustard , or more to taste

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

2. 2

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

3. 3

   Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold foil into packets, sealing beets inside. Place the packets into a baking dish.

4. 4

   Bake in the preheated oven and roast until tender when pierced with a fork, 1 to 1 ½ hours. Unwrap and let cool until easy to handle; peel and slice.

5. 5

   Arrange spinach leaves on a serving platter; sprinkle pieces of tomato and avocado over spinach and top with chopped red onion. Top with warm sliced beets and sprinkle with feta cheese.

6. 6

   Whisk together balsamic vinegar, 1/2 cup olive oil, and Dijon mustard until smooth.

7. 7

   Drizzle over salad before serving.