Beet And Avocado Salad Recipe

I built a Beet Salad around a single unexpected ingredient that quietly reframes a classic vegetable pairing.

I still get surprised by how simple things can flip a salad into something almost electric. I mean beets are kind of dramatic with their color and softness, and avocados bring that buttery calm so they fight in the best way.

I riff on ideas I find in Beet Salad Recipes posts, then add a little mischief from Avocado Salad Recipes i’ve bookmarked. There is a crunch, there is a silk, and i’m always trying to push that contrast further.

If you like a salad that makes you pause and actually think before you take a bite, this is one for you.

Ingredients

• Beets: Earthy and sweet, good fiber source, natural nitrates that may boost circulation.
• Avocado: Creamy, full of healthy monounsaturated fats, potassium and fiber, keeps you full.
• Feta or goat cheese: Tangy, adds protein and calcium, brings salty brightness to balance earthiness.
• Toasted walnuts or pistachios: Crunchy, provides plant based protein and omega 3s, adds rich toasty notes.
• Extra virgin olive oil: Velvety fat for heart health, helps absorb vitamins and lifts flavors.
• Mixed salad greens or arugula: Leafy, low calorie, full of vitamins A and K, peppery flavor sometimes.
• Balsamic vinegar or lemon juice: Adds bright sweet tart acidity, balances richness, small sugar content.
• Red onion: Sharp bite, adds crunch and sulfur compounds that offer subtle health perks.

Ingredient Quantities

• 3 medium beets (about 1 lb) cooked, peeled and sliced
• 2 ripe avocados halved pitted and sliced
• 4 cups mixed salad greens or arugula
• 1 small red onion thinly sliced
• 3 oz feta or goat cheese crumbled
• 1/3 cup toasted walnuts or pistachios roughly chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar or fresh lemon juice
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon honey or maple syrup (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley or dill chopped

How to Make this

1. If your beets aren’t already cooked, trim and either roast them wrapped in foil at 400F for 45 to 60 minutes or simmer them in water for 30 to 40 minutes until fork tender, let cool, peel and slice; if they’re cooked already just slice them and move on.

2. Toast the nuts in a dry skillet over medium heat, stirring, about 3 to 5 minutes until fragrant, watch closely because they burn fast, then roughly chop and set aside.

3. Whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar or fresh lemon juice, 1 teaspoon Dijon mustard if you want it, 1 teaspoon honey or maple syrup if you like a touch of sweet, and a pinch of salt and freshly ground black pepper; taste and adjust.

4. Halve, pit and slice the 2 ripe avocados; if you used lemon juice in the dressing toss the avocado slices lightly in a little of that juice to slow browning.

5. Put 4 cups mixed salad greens or arugula in a large bowl or on a platter as your base.

6. Arrange the sliced beets over the greens, scatter the thinly sliced small red onion around, and lay the avocado slices on top.

7. Crumble 3 oz feta or goat cheese over the salad, sprinkle the toasted nuts, and add 2 tablespoons chopped fresh parsley or dill.

8. Drizzle the dressing evenly over the salad and gently toss a few times so the avocado doesn’t get mashed, or leave it arranged and spoon the dressing on top if you prefer.

9. Taste and season with more salt and freshly ground pepper if needed, serve right away because avocado browns and the greens are best fresh.

Equipment Needed

1. Sharp chef’s knife
2. Cutting board
3. Baking sheet and aluminum foil or large pot for simmering beets
4. Vegetable peeler or paring knife for peeling cooked beets
5. Dry skillet for toasting nuts
6. Large bowl or serving platter for the salad base
7. Small bowl plus whisk or fork for the dressing
8. Measuring spoons and tablespoon
9. Tongs or salad servers and a spoon for gentle tossing and serving

FAQ

Beet And Avocado Salad Recipe Substitutions and Variations

• Beets: swap with golden beets, roasted sweet potato chunks, or quick canned beet slices if you’re short on time
• Avocado: replace with ripe mango for a sweet creamy note, burrata or soft ricotta for richness, or crisp cucumber if you want crunch
• Feta or goat cheese: use crumbled ricotta salata, shaved Parmesan, fresh mozzarella, or for dairy free try crumbled firm tofu
• Toasted walnuts or pistachios: use toasted almonds or pecans, or if there’s a nut allergy use toasted sunflower or pumpkin seeds

Pro Tips

1) Cook the beets ahead and keep them separate from the greens, that way the color and juices wont bleed into the leaves. Slice them cold for cleaner cuts, and if you want even slices use a sharp knife or a mandoline if you have one.

2) Toast nuts just before serving on medium low heat, stir constantly and pull them off as soon as they smell toasted, they keep crisp better that way. Salt them after to make the salt stick, and let them cool on a plate so they stop cooking.

3) Don’t slice the avocado too early, it browns fast. If you must prep in advance toss the slices in a little lemon or vinegar from the dressing and a tiny drizzle of olive oil then press plastic wrap right onto the fruit or store in an airtight container with the pit still in one half.

4) Keep the dressing separate until the last minute, whisk the mustard in first so the oil and acid mix better, then dress the salad lightly and add more to taste. Also let the beets and dressing sit at room temperature for a few minutes, flavors open up that way and the salad will taste less flat.