Papa's Favorite Beet Salad

The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.

INGRIDIENT

3 beets, washed and trimmed, or more to taste

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard, or more to taste

salt and ground black pepper to taste

1 pinch garlic salt, or more to taste

2 tomatoes, cut into bite-size pieces

½ red onion, thinly sliced

1 avocado - peeled, pitted, and cut into bite-size pieces

1 (4 ounce) container crumbled feta cheese

1 (8 ounce) package baby spinach leaves

DIRECTION

Step: 1

Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.

Step: 2

Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

NUTRITION FACT

Per Serving: 281 calories; protein 8.4g; carbohydrates 19.4g; fat 20.6g; cholesterol 25.1mg; sodium 591.8mg.

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