Ingredients

  • 1 1/2 cup baby spinach
  • 1/3 cup roasted golden beets (see directions for roasting beets)
  • 1 medium watermelon radish, thinly sliced
  • 2 medium French breakfast radishes, thinly sliced
  • 1/4 medium avocado, sliced
  • 1/3 medium fuji apple, sliced
  • 1 Tbs feta cheese
  • 1/2 Tbs sliced roasted almonds
  • 1 to 2 Tbs olive oil (for roasting beets)
  • salt and pepper to taste

Ready In 45 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone mat.
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Step 2

  • Peel 3-4 medium beets and dice them into small cubes.
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Step 3

  • In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil.
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Step 4

  • Sprinkle a dash of salt on the beets and mix again.
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Step 5

  • Spread the beets onto a baking sheet in a single layer.
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Step 6

  • Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.
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  • Length: 30 minutes

Step 7

  • In a small bowl, mix the spinach, radishes, 1/3 cup beets, feta, and sliced almonds together.
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Step 8

  • Pour the salad onto a plate and top with sliced avocado and apples.
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Step 9

  • Refrigerate any leftover beets in an airtight container
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Step 10

  • Season salad with salt and pepper and enjoy with your dressing of choice.
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