Ingredients:

  • 3 medium beets (approx. 450g), peeled and 1/2-inch cubed
  • 4 tbsp extra virgin olive oil, divided
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp fresh orange juice
  • 1 tsp Dijon mustard
  • 1 small shallot, finely minced
  • 2 ripe avocados (approx. 300g meat), cubed
  • 1/2 cup feta cheese, crumbled (75g)
  • 4 cups arugula or baby spinach (120g)
  • 1/4 cup toasted walnuts (30g)
  • Fresh mint or parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the cubed beets with 2 tbsp of the olive oil, sea salt, and pepper directly on the sheet pan. Spread them into a single layer — if they touch, they won't get those crispy, caramelized edges we’re after.
  3. Bake for 25 minutes until the edges are dark and the centers are tender when pierced.
  4. While the beets roast, combine the balsamic vinegar, orange juice, Dijon, minced shallot, and the remaining 2 tbsp of olive oil in your jar. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  5. Place your 120g of arugula in a wide bowl. Add the warm roasted beets and half of the dressing, tossing gently. This 'wilts' the greens just slightly, making them easier to eat.
  6. Top with the 300g of cubed avocado, 75g of feta, and 30g of toasted walnuts. Drizzle the remaining dressing over the top just before serving.