Mediterranean Beet Salad
Ingredients
- 6 large beets trimmed
- 3/4 cup Olive Oil Marketplace Blood Orange EVOO purchase here
- 1 pinch salt and ground black pepper to taste
- 1 8 ounce package baby spinach leaves
- 2 to matoes cut into bite-sized pieces
- 2 avocados - peeled pitted, and cut into bite-sized pieces
- ½ red onion chopped, or to taste
- 1 4 ounce container crumbled feta cheese
- ½ cup Olive Oil Marketplace Mediterranean Balsamic purchase here
- Duck Butter purchase here or Dijon mustard, or more to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper.
- Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet.
- Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork.
- Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter.
- Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion.
- Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic, 1/2 cup of olive oil, and Duck Butter or Dijon mustard until smooth
- Pour over the salad to serve.
Tried this recipe?Let us know how it was!
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