Tis the season with this festive roasted beet and spinach salad. The pretty greens and reds add a nice pop of color to your holiday table while tantalizing your taste buds with sweetened beets, buttery avocado and tangy feta cheese. Add pumpkin seeds or sliced almonds for a little extra crunch. Happy Holidays!


Serves 4

1 closed fist = 2 green lights, 2 yellow lights, 1 red light



  • 1 medium beet, peeled and cut into 1” pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup dijon vinaigrette, recipe below
  • 2 tablespoons pumpkin seeds or sliced almonds
  • 5 oz spinach
  • 1 avocado pitted and sliced
  • ¼ cup feta cheese


Dijon Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt


  1. Preheat the oven to 400 degrees. Spray a sheet pan with nonfat cooking oil.
  2. Spread beets onto the sheet pan in a single layer, spray with non-fat olive oil, and season with salt and pepper. Bake for 30 minutes turning halfway through.
  3. While the beets are roasting make the dijon vinaigrette. Put all ingredients in a mason jar and whisk or shake well to combine. 
  4. When the beets are fork tender remove them from the oven and set aside.
  5. Toast the pumpkin seeds in a dry saute pan over medium heat for 3 minutes to enhance the flavor.
  6. Divide spinach among 4 salad plates. Top with beets, avocado slices, feta cheese, pumpkin seeds and dijon vinaigrette.