The Pioneer Woman Tasty Kitchen
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Spring Salad with Radishes & Beets

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Level: Easy

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Description

Fresh, colorful spring salad with radishes, roasted beets, avocados, and apple!

Ingredients

  • 4 whole Medium Golden Beets
  • 1-½ Tablespoon Olive Oil
  • 1-½ cup Baby Spinach
  • 1 whole Medium Watermelon Radish, Sliced
  • 2 whole Medium French Breakfast Radishes, Sliced
  • 1 Tablespoon Feta Cheese
  • ½ Tablespoons Sliced Roasted Almonds
  • ¼ whole Medium Avocado, Sliced
  • ¼ whole Medium Fuji Apple, Sliced
  • Salt And Pepper, to taste
  • Your Favorite Dressing, To Serve

Preparation

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.

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