Spinach Salad with Roasted Beets and Feta
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Cooking tools:
- Baking dish
- Aluminum foil
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Plate
Ingredients
- 1 pound small beets
- 4 tsp. sherry vinegar, plus more as needed
- 2 cloves garlic, finely minced
- ¼ cup California Olive Ranch extra virgin olive oil
- Salt
- freshly ground pepper
- ¼ red onion, thinly sliced
- ½ pound baby spinach leaves
- 3 oz. Greek, Bulgarian or French feta cheese
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