Father's Favorite Beet Salad

Ingredients

• 3 beets, washed and trimmed, or more to taste
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard, or more to taste
• salt and ground black pepper to taste
• 1 pinch garlic salt, or more to taste
• 2 tomatoes, cut into bite-size pieces
• ½ red onion, thinly sliced
• 1 avocado - peeled, pitted, and cut into bite-size pieces
• 1 (4 ounce) container crumbled feta cheese
• 1 (8 ounce) package baby spinach leaves

Step 1

Place the beets in a large pot and covering them with water. Bring it to a boil, then lower the heat to a gentle simmer. Let the beets cook until you can easily pierce them with a fork, which usually takes about an hour. Once they’re tender, drain the water and let the beets cool enough to handle. Peel off the skins, chop the beets into cubes, and pop them into the fridge to chill for around 15 minutes.

Step 2

While the beets are cooling, whisk together lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and a bit of garlic salt in a big bowl until it’s nice and smooth. When the beets are ready, add them to the bowl along with the tomatoes, onion, avocado, and feta cheese. Give everything a good toss to combine. Finally, pile some fresh spinach on top and toss the salad once more before serving.