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 tomatoes, 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

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper.
3. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet.
4. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
5. 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.
6. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
7. Lay out the spinach leaves on an attractive oblong-shaped serving platter.
8. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion.
9. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
10. Whisk together balsamic, 1/2 cup of olive oil, and Duck Butter or Dijon mustard until smooth
11. Pour over the salad to serve.