Beet and Feta Salad

This recipe was inspired from a meal at Wonderland on Royal Caribbean's Quantum of the Seas cruise ship. This salad is super easy to prepare and is full of flavor. Candied walnuts complement the salad and a mustard balsamic vinaigrette adds freshness. 


3 medium beets, scrubbed and trimmed
1/4 cup chopped walnuts
3 tablespoons packed brown sugar
1 package of spinach salad greens (or use any greens of your choice)
1/4 cup crumbled feta cheese
1/2 avocado, cubed

1/4 cup balsamic vinegar
3 tablespoons dijon mustard
salt and crushed black pepper to taste


  1. Place beets in a saucepan, and fill with enough water to cover them. Bring to a boil and cook for 20 minutes, until tender. Drain and then cool. Cut into cubes and set aside. 
  2. In a small skillet, place walnuts and cook on medium-low heat. Heat until walnuts are slightly toasted and then add the brown sugar. Warm until the sugar beings to melt. Remove from heat and coat walnuts with sugar.
  3. In a small bowl, whisk together the balsamic vinegar and mustard. Add salt and pepper to taste. 
  4. In a large bowl, mix spinach greens, cubed beets and cubed avocado. Sprinkle the candied walnuts, feta cheese, and drizzle the dressing on top. Serve and enjoy!