Roasted Beet Salad with Spinach, Feta, and Toasted Pecans

I had a very nice and mellow spring break at home with my kids. My husband had to travel for work the first part of the week and then his brothers came to visit us for the second part of the week. I enjoyed cooking old favorite comfort foods for everyone and we did plenty of relaxing, movie watching, game playing, and book reading. My kids go back to school tomorrow morning and I have a feeling my house is going to be very quiet after I drop them off.

I finally did it! I made a recipe for my beet-loving husband. I have NEVER been a fan of beets… I have always stayed away from them and certainly never cooked with them. My husband, on the other hand, absolutely LOVES beets. We were having lunch at a bistro recently and he ordered a roasted beet salad. I tried it and actually quite enjoyed it which really surprised me. I think it was because the beets were roasted instead of canned. I decided to surprise my husband and make a similar salad. I roasted the beets in tinfoil packets in the oven for 90 minutes, until they turned out sweetened, tender, and so flavorful. These roasted beets tossed with toasted pecans, fresh spinach, creamy feta cheese, and a tangy vinaigrette just took the flavor of the beets to the next level. This is a seriously delicious salad that we all enjoyed, especially my husband who is taking the leftovers to work with him tomorrow.

How to Make a Roasted Beet Salad with Spinach, Feta, and Toasted Pecans

Preheat the oven to 400 degrees. Scrub and trim the ends of the beets then wrap them in two foil packets – I wrapped the golden beet separately from the red beets to preserve its color. Place the packets into the oven and roast for 90 minutes, until tender.  Open the foil packets and let them cool. Once the beets are cool enough to handle, peel and dice them.

While the beets are roasting, make the vinaigrette. Combine the oil, vinegar, red onion, honey, Dijon, minced garlic, sea salt, and freshly cracked pepper, to taste together in a small dish. Whisk well. Set aside to let flavors mingle. Side Note: I make my always make my vinaigrette with a strong vinegar flavor. If you prefer a more subtle flavor, double the olive oil amount.

Toast the pecans in a dry pan over medium-low heat, tossing occasionally, until golden brown. Remove from the heat and set aside.

In a medium bowl, add the olive oil, vinegar, honey, red onions, and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the feta cheese and toasted walnuts.