1/3cuproasted golden beets, see directions for roasting beets
1medium watermelon radish, thinly sliced
2medium French breakfast radishes, thinly sliced
1/4medium avocado, sliced
1/3medium fuji apple, sliced
1TBSfeta cheese
1/2TBSsliced roasted almonds
1 to 2TBSolive oil, for roasting beets
salt and pepper to taste
Instructions
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone mat.
Peel 3-4 medium beets and dice them into small cubes.
In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil. Sprinkle a dash of salt on the beets and mix again. Spread the beets onto a baking sheet in a single layer.
Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.
In a small bowl, mix the spinach, radishes, 1/3 cup roasted beets, feta, and sliced almonds together.
Pour the salad onto a plate and top with sliced avocado and apples.
Refrigerate any leftover roasted beets in an airtight container.
Season salad with salt and pepper and enjoy with your dressing of choice or my low-fat miso sesame dressing!
Spring Salad
Notes
Often times, when you buy beets or radishes in farmers markets, they come with their greens still attached. Don’t throw them away! You can sauté the greens with a bit of olive oil, onions, and salt for another healthy dish!
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