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–+ servings

Beetroot Salad with Feta and Spinach

Casey Rooney
This beetroot and feta salad is a great choice for winter and fall! The earthy sweetness of the beets pairs beautifully with the crunch of pumpkin seeds and the creaminess of feta. Each bite offers so many layers of flavors and textures! Plus, it's gorgeous for a holiday table or to bring to a party!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad
Cuisine American
Servings 4

Ingredients
  

For the dressing

  • 1/4 cup avocado oil olive oil is great, too
  • 3 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tbsp fresh mint, chopped
  • 1 tsp dijon mustard
  • 1/4 tsp sea salt or kosher salt
  • 1/4 tsp black pepper

For the salad

  • 4-5 cups baby spinach loosely packed
  • 16 oz. jar (or can) of sliced beets
  • 1 cup cooked quinoa I love the microwave packets
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 cup pecans, chopped
  • 1/4 cup feta crumbles can sub cotija cheese, blue cheese or goat cheese
  • 1 shallot, thinly sliced

Instructions
 

  • Make the vinaigrette: In a small bowl or mason jar, mix the dressing ingredients together. Set aside. 
  • Add & Toss: To a large bowl, add the salad ingredients. Top the salad with the vinaigrette. Toss until combined. Enjoy right away.