Ingredients
6cupsmixed spring greens
1½lbsbeets,yellow or red, or both, small to medium sized
1avocado,peeled, pitted, and sliced
½cupfeta cheese,crumbled
½cuppecans,coarsely chopped
½cupolive oil
3tbspbalsamic vinegar
1tbsphoney
2tspdijon mustard
salt and pepper,to taste
Preparation
Preheat the oven to 400 degrees F.
Scrub the beets clean and trim the stem and root end.
Place 2 to 3 beets of the same color on a large sheet of foil, then wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets.
Place the foil-wrapped beets on a sheet pan.
Bake for 1 hour or until the beets are tender.
Unwrap the beets, then let them cool for 10 to 15 minutes. Use a paper towel to gently rub the skins off the beets.
Cut the beets into 1-inch pieces. Cool the beets completely.
Place the mixed greens, beets, avocado, feta cheese, and pecans in a large bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper until smooth.
Drizzle the dressing over the beet mixture, then gently toss to coat.
Serve, and enjoy!
