Spring Salad with Radishes & Beets

Preheat the oven to 375ºF. 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, beets, feta, and sliced almonds together. Pour the salad onto a plate and top with sliced avocado and apples. Season salad with salt and pepper and enjoy with your dressing of choice.

Store any unused roasted beets in an airtight container and keep refrigerated.