Spring Salad with Radishes and Beets

Name: Spring Salad with Radishes and Beets
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 1 ½ cup Baby Spinach (1 1/2 cup baby spinach); ⅓ cup Beet (1/3 cup roasted golden beets (see directions for roasting beets)); 1 piece Watermelon (1 medium watermelon radish, thinly sliced); 2 pieces Radishes (2 medium French breakfast radishes, thinly sliced); ¼ piece Avocado (1/4 medium avocado, sliced); ⅓ piece Fuji Apple (1/3 medium fuji apple, sliced); 1 tbsp Feta Cheese (1 Tbs feta cheese); ½ tbsp Almonds (1/2 Tbs sliced roasted almonds); 1 tbsp Olive Oil (1 to 2 Tbs olive oil (for roasting beets)); 0 pieces Salt and Pepper (salt and pepper to taste)

50 minMediterranean

Servings1

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone mat.
2Peel 3-4 medium beets and dice them into small cubes.
3In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil.
4Sprinkle a dash of salt on the beets and mix again.
5Spread the beets onto a baking sheet in a single layer.
6Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.
7In a small bowl, mix the spinach, radishes, 1/3 cup beets, feta, and sliced almonds together.
8Pour the salad onto a plate and top with sliced avocado and apples.
9Refrigerate any leftover beets in an airtight container
10Season salad with salt and pepper and enjoy with your dressing of choice.