Spring Salad with Radishes and Beets
Ready in 45 minutes, for 1 serving
Very healthy
Gluten free
Vegetarian
EQUIPMENT:
- baking paper
- baking sheet
- oven
1) Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone mat.
INGREDIENTS:
- beet
2) Peel 3-4 medium beets and dice them into small cubes.
INGREDIENTS:
- olive oil
- beet
EQUIPMENT:
- bowl
3) In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil.
INGREDIENTS:
- beet
- salt
4) Sprinkle a dash of salt on the beets and mix again.
INGREDIENTS:
- spread
- beet
EQUIPMENT:
- baking sheet
5) Spread the beets onto a baking sheet in a single layer.
EQUIPMENT:
- oven
6) Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.
INGREDIENTS:
- sliced almonds
- radish
- spinach
- beet
- feta cheese
EQUIPMENT:
- bowl
7) In a small bowl, mix the spinach, radishes, 1/3 cup beets, feta, and sliced almonds together.
INGREDIENTS:
- avocado
- apple
8) Pour the salad onto a plate and top with sliced avocado and apples.
INGREDIENTS:
- beet
9) Refrigerate any leftover beets in an airtight container
INGREDIENTS:
- salt and pepper
10) Season salad with salt and pepper and enjoy with your dressing of choice.