Spring Salad with Radishes and Beets

Spring Salad with Radishes and Beets

Spring Salad with Radishes and Beets

45 minutes

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Details
  • Servings:   1
  • Calories:   369
  • Protein:   8g
  •  
  • Fiber:   11g
  • Sugar:   14g
  • Carb Total:   16g
  •  
  • Saturated:   6g
  • Fat Total:   29g
  •  
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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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