Roasted Artichoke & Beet Salad Recipe
Warm marinated red beets, baby spinach, avocado, roasted artichokes, feta cheese, pickled red onion, lemon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Start by preheating your oven to 400°F (200°C). Wrap the red beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are fork-tender. Once done, remove them from the oven, let them cool slightly, then peel off the skins and cut into cubes.
- 2
Roast the Artichokes
If using canned or jarred artichoke hearts, drain and rinse them. Toss the artichoke hearts in olive oil, salt, and pepper. Spread them on a baking sheet and roast them in the oven at 400°F (200°C) for about 20-25 minutes, or until they are golden brown and slightly crispy.
- 3
- 4
Make the Lemon Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, salt, and pepper to taste. Adjust the seasoning as needed.
- 5
Assemble the Salad
In a large bowl, combine the roasted beets, roasted artichokes, baby spinach, and pickled red onion. Drizzle the lemon vinaigrette over the salad and toss gently to combine. Top with avocado slices and crumbled feta cheese.
- 6
Serve
Transfer the salad to a serving platter or individual bowls. Serve immediately while warm, and enjoy your roasted artichoke and beet salad!