Beet Salad with Avocado and Feta
Ingredients
The salad
-
6
cups
mixed spring greens
-
1½
pounds
beets
-
1
whole
avocado
-
½
cup
feta cheese
-
½
cup
pecans
The dressing
-
½
cup
olive oil
-
3
tablespoons
balsamic vinegar
-
1
tablespoon
honey
-
2
teaspoons
Dijon mustard
-
to taste
salt
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F.
- Scrub the beets clean and trim the stem and root ends.
- Wrap the beets in foil, separating red and yellow beets.
- Place the wrapped beets on a sheet pan and bake for 1 hour until tender.
- Let the beets cool for 10-15 minutes, then peel the skins off.
- Cut the beets into 1-inch pieces and let them cool completely.
- In a large bowl, combine mixed greens, beets, avocado, feta, and pecans.
- In a small bowl, whisk together the dressing ingredients until smooth.
- Drizzle the dressing over the salad and gently toss to coat. Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
320
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
252mg
Cholesterol
11mg
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