Spring Salad with Radishes and Beets

• baby spinach1.5 cup
• roasted golden beets0.33333334 cup
• watermelon radish1 medium
• breakfast radishes2 medium
• avocado0.25 medium
• fuji apple0.33333334 medium
• feta cheese1 Tbs
• roasted almonds0.5 Tbs
• olive oil1 Tbs
• salt and pepper1 serving

Instructions

1. 1

   Preheat the oven to 375F.

2. 2

   Line a baking sheet with parchment paper or a silicone mat.

3. 3

   Peel 3-4 medium beets and dice them into small cubes.

4. 4

   In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil.

5. 5

   Sprinkle a dash of salt on the beets and mix again.

6. 6

   Spread the beets onto a baking sheet in a single layer.

7. 7

   Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.

8. 8

   In a small bowl, mix the spinach, radishes, 1/3 cup beets, feta, and sliced almonds together.

9. 9

   Pour the salad onto a plate and top with sliced avocado and apples.

10. 10

    Refrigerate any leftover beets in an airtight container Season salad with salt and pepper and enjoy with your dressing of choice.