Ingredients

• 3 beets, washed and trimmed, or more to taste
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard, or more to taste
• salt and ground black pepper to taste
• 1 pinch garlic salt, or more to taste
• 2 tomatoes, cut into bite-size pieces
• 1/2 red onion, thinly sliced
• 1 avocado - peeled, pitted, and cut into bite-size pieces
• 1 (4 ounce) container crumbled feta cheese
• 1 (8 ounce) package baby spinach leaves

Instructions

1. Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
2. Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.