Festive Spinach Beet and Feta Salad

The brilliant red of the beets, the deep green spinach leaves and the contrasting white feta: looks like Christmas. If only this was the kind of dish that we actually ate during Christmas …

I got into the habit of adding hard boiled eggs and/or nuts to salads many years ago to take the protein consumption up a notch for a household of half vegetarians. The eggs add a tasty dimension of substance that we’ve come to count on. This kind of salad is easily a meal in itself.

16 oz. spinach leaves
3 medium roasted beets
3 oz crumbled feta
1/3 cup chopped red onion
1 avocado, sliced
3 sliced, hard boiled eggs
1/3 cup orange vinaigrette salad dressing

Gently place eggs in a small saucepan of cold water. Turn the heat to high, bring to a boil for one minute. Turn off the heat and leave eggs in the hot water for another 10 minutes. Rinse with cold water. Peel and slice.

Beets can be roasted in advance and sliced chilled from the refrigerator. To roast beets, preheat oven to 375. Scrub beets and coat with 2 tsp. oil. Larger beets can be cut in half. Cook for 25 minutes or until soft. Allow to cool for a few minutes. Remove skin and slice.

Pour spinach into a large salad bowl. Top with sliced avocado, chopped red onions, sliced beets, hard boiled eggs, feta, salt and pepper.
Toss with orange vinaigrette and serve.