Ingredients:

  • 1 lb red or golden beets (approx. 3-4 medium beets)
  • 3 tbsp extra virgin olive oil, divided
  • 1/2 tsp sea salt
  • 2 large ripe avocados, pitted and cubed
  • 1/2 cup sheep’s milk feta cheese, crumbled
  • 4 cups baby arugula or spring mix
  • 1/4 cup red onion, paper-thinly sliced
  • 1/4 cup toasted pepitas or walnuts
  • 3 tbsp aged balsamic vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic, grated
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Place scrubbed, unpeeled beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and sea salt. Fold the foil into a tight packet and roast for 45 minutes on a baking sheet until tender. Once cooled, slip off the skins and slice into wedges.
  2. In a small mason jar, combine the balsamic vinegar, remaining 2 tablespoons olive oil, dijon mustard, and grated garlic. Shake vigorously for 30 seconds to create a thick emulsion.
  3. To assemble, lay the arugula on a large shallow platter. Toss the sliced beets separately in a small amount of dressing, then arrange over the greens. Top with cubed avocado, sliced red onion, and crumbled feta. Sprinkle with toasted pepitas and drizzle the remaining dressing over the top to serve.