Ingredients: 1 1/2 cup baby spinach,1/3 cup roasted golden beets (see directions for roasting beets),1 medium watermelon radish, thinly sliced,2 medium French breakfast radishes, thinly sliced,1/4 medium avocado, sliced,1/3 medium fuji apple, sliced,1 Tbs feta cheese,1/2 Tbs sliced roasted almonds,1 to 2 Tbs olive oil (for roasting beets),salt and pepper to taste
Instructions:
- Preheat the oven to 375F. 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 beets, feta, and sliced almonds together.
- Pour the salad onto a plate and top with sliced avocado and apples.
- Refrigerate any leftover beets in an airtight container
- Season salad with salt and pepper and enjoy with your dressing of choice.
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