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My Favorite Beet Salad

Rated as 4.68 out of 5 Stars

"Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty."
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1 h 30 m servings 413
Original recipe yields 8 servings


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  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. 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.
  3. 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.
  4. 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.
  5. Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 413 calories; 31.9 28.2 7.2 13 400 Full nutrition

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Read all reviews 66
  1. 91 Ratings

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Most helpful positive review

This was surprisingly good. I didn't much care for the salad dressing, but once I put it on the salad, all of the ingredients came together quite nicely and it tasted like something you'd have ...

Most helpful critical review

Did not care for the dressing so I couldn't really enjoy the salad. Will make again but will use store bought dressing.

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Most positive
Least positive

This was surprisingly good. I didn't much care for the salad dressing, but once I put it on the salad, all of the ingredients came together quite nicely and it tasted like something you'd have ...

Saw that I had some beets ready in the garden today, so I used this recipe I had saved. I scaled it down to make 2 servings and it turned out great! Both hubby and I loved it. Nice balance of sw...

This salad was an easy weeknight addition to our menu. I used store bought roasted beets and arugula instead of spinach. You don't need to use all the dressing in this serving, but save it for a...

I love beets and have recently fell in love with roasting them! I made this salad today and am so happy with my lunch : ) feels healthy and tastes yummy! Added some sunflower seeds - a nice cr...

Great combination of flavors-from veggies to dressing! Thought it might need a little more of something (herb or spice), to add additional layer of flavor, just not quite sure exactly what. Co...

This was a great way to incorporate many of my favorite veggies, most importantly beets. Dressing was tasty and a perfect compliment. My husband asked me to make it again the next day for dinn...

This was my first time ever trying beets. I really liked this! I cheated a little and used pre-cooked organic beets from Costco, so this took less than 5 minutes to prepare. Omitted the avocado ...

I'm not even a big beet fan, but the combination of flavors was terrific. I made it for a luncheon and it was a hit.

I liked the concept of this recipe but was not totally happy with the dressing. To tart for my liking. To much balsamic vinegar, scaled it back to 1/4 of a cup, 1/3 cup olive oil and half the m...