Spring Salad with Radishes and Beets

Name: Spring Salad with Radishes and Beets
Total time: 45 min
Yield: 1 serving
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

Spring Salad with Radishes and Beets might be just the hor d'oeuvre you are searching for. For $3.79 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

368 kcal

Calories

8 g

Protein

28 g

Fat

26 g

Carbs

Ingredients

For 1 servings

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Instructions

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