Ingredients1 h 45 m servings 281
- 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.
- 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.
Per Serving: 281 calories; 20.6 19.4 8.4 25 592 Full nutrition
ReviewsRead all reviews 13
Fabulous salad! I had roasted some beets last night, and was looking for a salad to use them in and stumbled upon this recipe, and so glad that I did. We used mixed greens in place of the spinac...
Delicious! Loved everything but the onions. Simple & very tasty ! A+
Such a great salad. By itself or with meat, gonna try topping leftovers with a poached egg for breakfast.
Very good salad ! Delicious and nutritious ! I added some sunflower seeds too.
I'll admit I used canned beets (rinsed and cut into large chunks), but this was still really delicious. When I have more time, I'll do it the way the recipe recommends.
I made the recipe exactly as written, it was delicious, the flavors from the dressing beets and other veggies was awesome. We had this with steak on the grill will definitely keep this recipe an...
Excellent! My husband doesn't like beets so I don't get much of an opportunity to eat them. I thought I'd try this recipe - he loved it!