By Kathryn Reed

Sometimes it’s what’s in the salad besides the greens that steal the show. That’s the case with this recipe.

Beets are considered a superfood. They contain antioxidants, help reduce inflammation, have a ton of vitamins, and are good for the heart.

My gripes about them are that they take at least an hour to cook and they can be a bit messy. And for some reason I really don’t like peeling anything other than a banana.

With all of that said, I love beets. That hasn’t always been the case. It’s one of those acquired loves since becoming an adult.

This is one of those pretty salads, so if you have a platter to serve it on instead of a bowl you are more likely to wow your dinner guests.

This will make enough to serve six.

Remember to only dress the greens you plan to eat that day; otherwise it will be soggy and undesirable. Better to be conservative as you mix everything and add more to your taste preference.

I used spinach for the salad. Watercress would be good, too. Something dark green is going to be best for presentation, and dark greens have the most nutrients.

Colorful Beet Salad

1 pound red beets (about 3 medium beets), trimmed

1 pound golden beets (about 3 medium beets), trimmed

2½ T olive oil

1 T red wine vinegar

1½ tsp honey

3 garlic cloves, minced

¼ tsp kosher salt

1/8 tsp freshly ground black pepper

4 C spinach

½ C feta, crumbled

Preheat oven to 375 degrees.

Wrap beets in foil and bake for 1 hour and 20 minutes or until tender. When done, remove foil and let cool.

Combine oil, vinegar, honey, garlic, salt and pepper in a medium bowl.

Spread spinach on a large serving platter.

Remove skin from cooled beets; cut each beet into bite size pieces. Add beets to oil mixture and toss. Arrange beets on spinach. Add feta.