How To Make Beet Salad with Avocado and Feta
Try out this fresh beet salad for brunch today! It’s packed with red and yellow beets, avocado, and pecans in a bed of greens coated in balsamic dressing.
Serves:
Ingredients
For Salad:
- 6cupsmixed spring greens
- 1½lbsbeets,yellow or red, or both, small to medium sized
- 1avocado,peeled, pitted, and sliced
- ½cupfeta cheese,crumbled
- ½cuppecans,coarsely chopped
For Dressing:
- ½cupolive oil
- 3tbspbalsamic vinegar
- 1tbsphoney
- 2tspdijon mustard
- salt and pepper,to taste
Instructions
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Preheat the oven to 400 degrees F.
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Scrub the beets clean and trim the stem and root end.
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Place 2 to 3 beets of the same color on a large sheet of foil, then wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets.
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Place the foil-wrapped beets on a sheet pan.
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Bake for 1 hour or until the beets are tender.
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Unwrap the beets, then let them cool for 10 to 15 minutes. Use a paper towel to gently rub the skins off the beets.
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Cut the beets into 1-inch pieces. Cool the beets completely.
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Place the mixed greens, beets, avocado, feta cheese, and pecans in a large bowl.
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In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper until smooth.
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Drizzle the dressing over the beet mixture, then gently toss to coat.
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Serve, and enjoy!
Nutrition
- Calories: 377.34kcal
- Fat: 31.83g
- Saturated Fat: 5.63g
- Trans Fat: 0.00g
- Monounsaturated Fat: 20.44g
- Polyunsaturated Fat: 4.48g
- Carbohydrates: 21.18g
- Fiber: 6.93g
- Sugar: 13.10g
- Protein: 5.70g
- Cholesterol: 11.13mg
- Sodium: 547.70mg
- Calcium: 109.44mg
- Potassium: 665.35mg
- Iron: 1.96mg
- Vitamin A: 153.96µg
- Vitamin C: 12.33mg
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