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Papa's Favorite Beet Salad Recipe

Recipe by: Dick Panzica

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In1 h 45 m
  • 1Place 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.
  • 2Whisk 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.
Ingredients
  • 4 servings
  • 281 cals
  • 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
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    281
    14%
  • Fat:
    20.6
    32%
  • Carbs:
    19.4
    6%
  • Protein:
    8.4
    17%
  • Cholesterol:
    25
    8%

Based on a 2,000 calorie diet

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