Ingredients:

  • 3-4 medium red beets (approx. 500g), greens removed
  • 1 tbsp extra virgin olive oil (for roasting)
  • 0.5 tsp sea salt
  • 2 large ripe avocados (approx. 300g), diced
  • 0.5 cup high-quality feta cheese (75g), crumbled
  • 4 cups baby arugula or spinach (120g)
  • 0.25 cup red onion (30g), shaved paper-thin
  • 3 tbsp aged balsamic vinegar
  • 0.25 cup extra virgin olive oil (for dressing)
  • 1 tsp dijon mustard
  • 1 tsp honey or maple syrup
  • Freshly cracked black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Scrub 500g of red beets clean and trim the greens.
  3. Place beets on a large piece of foil, drizzle with 1 tbsp olive oil and 0.5 tsp sea salt.
  4. Seal the foil tightly and bake for 45 minutes until a knife slides into the center like butter.
  5. Remove beets from the oven and let them cool in the foil for 10 minutes. Note: The carryover steam loosens the skins.
  6. Rub the skins off with a paper towel and dice the beets into 1 inch cubes.
  7. In a small jar, combine 3 tbsp balsamic, 0.25 cup olive oil, 1 tsp Dijon, and 1 tsp honey; shake until thickened and opaque.
  8. Arrange 4 cups of arugula on a platter and scatter with the thin red onion.
  9. Gently layer the diced beets and 300g of diced avocado over the greens.
  10. Sprinkle with 75g of crumbled feta and a heavy crack of black pepper, then drizzle with the dressing.