Beet Salad with Avocado and Feta – A Refreshing and Nutritious Delight

Preheat your oven to 400°F (200°C).
Wash and peel the beets (if using raw beets) and wrap them individually in foil.
Roast in the oven for 45-60 minutes, or until tender when pierced with a fork. Allow them to cool before peeling and cubing.
Alternatively, you can use pre-cooked beets, which are available in many grocery stores.
Step 2: Toast the Nuts
In a dry skillet over medium heat, toast the walnuts or pecans for 3-5 minutes, stirring occasionally, until they’re golden brown and fragrant. Set aside to cool.
Step 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper until the dressing is smooth and well-combined.
Step 4: Assemble the Salad
In a large bowl, toss the mixed greens, cubed beets, diced avocado, and crumbled feta.
Drizzle the dressing over the salad and gently toss to combine.
Sprinkle the toasted nuts over the top for a bit of crunch.
Step 5: Serve
Serve immediately or refrigerate for up to 2 hours before serving.
Serving and Storage Tips