Spring Salad with Radishes and Beets

Peel the beets and dice them into uniform small cubes using a chef's knife.

Ingredients

2 pieces of Beets

Equipment

Peeler

Chefs Knife

Cutting Board

In a mixing bowl, toss the diced beets with olive oil and a pinch of salt until evenly coated.

Ingredients

240 mL of Beets

15 mL of Olive Oil

1¼ mL of Salt

2½ mL of Salt And Pepper

Equipment

Mixing Bowl

Spread the seasoned beets in a single layer on the prepared baking sheet and roast for 30 to 35 minutes until tender.

Ingredients

240 mL of Beets

Equipment

Baking Sheet

Oven

In a large bowl, combine the fresh spinach, sliced radishes, a portion of the roasted beets, crumbled feta cheese, and sliced almonds.

Ingredients

240 mL of Beets

950 mL of Spinach

120 mL of Radishes

120 mL of Feta Cheese

60 mL of Sliced Almonds

Equipment

Mixing Bowl

Transfer the salad to serving plates, top with freshly sliced apples and avocado, and season with salt and pepper to taste.

Ingredients

2½ mL of Salt

2½ mL of Salt And Pepper

30 mL of Sliced Almonds

1 piece of Apple

1 piece of Avocado

Equipment

Chefs Knife

Cutting Board