368 kcalSpring Salad with Radishes and Beets
45 min serves 1
VegetarianGluten-Free
8gprotein26gcarbs28gfat
Ingredients
- •1½ cups baby spinach
- •⅓ cup roasted golden beets
- •1 medium watermelon radish
- •2 medium breakfast radishes
- •¼ medium avocado
- •⅓ medium fuji apple
- •1 tbsp feta cheese
- •½ tbsp roasted almonds
- •1 tbsp olive oil
- •salt and pepper
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo via Spoonacular · original recipe at foodista.com