Beet Salad with Avocado and Feta

dinneratthezoo.com
serves 6
​Ingredients
Salad

• 6 cups mixed greens
• 1 1/2 pounds beets red, yellow or a combination of the two, look for small to medium sized beets
• 1 avocado peeled, pitted and sliced
• 1/2 cup feta cheese crumbled
• 1/2 cup pecans coarsely chopped

Dressing

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• salt and pepper to taste

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Preparation​

• Preheat the oven to 400 degrees F.
• Scrub the beets clean and trim the stem and root ends.
• Place 2-3 beets of the same color on a large sheet of foil. Wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets. Can use all one color beets.
• Place the foil wrapped beets on a sheet pan. Bake for 1 hour or until beets are tender.
• Unwrap the beets and let them cool for 10-15 minutes. Use a paper towel to gently rub the skins off the beets.
• Cut the beets into 1 inch pieces. Cool the beets completely.
• Place the mixed greens, beets, avocado, feta cheese and pecans in a large bowl.
• In a small bowl, whisk together the dressing ingredients until smooth.
• Drizzle the dressing over the beet mixture, gently toss to coat. Serve immediately.

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