Photo: Anna Pelzer
My Favorite Beet Salad
11 ingredients
30 min + 1 hr
8 servings
openrecipes
"Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty."
Estimated Nutrition (whole recipe, rough)
592
Calories
15g
Protein
46g
Fat
39g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes