Mediterranean Beet Salad



  • 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!