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Fresh beet avocado salad with arugula
Nutritious salad with beets, avocado, and toasted walnuts

Roasted Beet & Avocado Salad

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
Earth meets sun. The deep, earthy sweetness of beets and the neutral, buttery creaminess of avocado make a surprisingly good pair. Peppery arugula and bitter walnuts round out the experience. This vitamin bomb brightens up even the grayest winter day.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot: Cooking beets.
  • Bowl: Mixing.
  • Skillet: Toasting nuts.

Allergen Information

⚠️ Tree Nuts (Walnuts)
⚠️ Milk (Feta)

Instructions

1 ✓

Boil washed beets skin-on until tender (approx 45 mins). Cool under cold water and slip off skins.

Tip: Cooking in skin preserves flavor. Cold shock makes peeling easy.
2 ✓

Cube beets. Toast walnuts in a dry pan until fragrant, then crush roughly.

Tip: Toasting brings out essential oils for crunch and flavor.
3 ✓

Whisk oil, vinegar, salt, and pepper.

Tip: Balsamic sweetness complements beets perfectly.
4 ✓

Slice avocado and toss with lemon juice. Layer arugula, beets, and avocado on plates.

Tip: Layering prevents beets from staining everything red immediately.
5 ✓

Drizzle with dressing, top with feta and walnuts.

Tip: Salty cheese counters sweet beets.

Recipe FAQ

Can I use pre-cooked beets?
Yes, saves tons of time! Taste is nearly identical.
Brighter color?
Add vinegar/lemon to boiling water to stabilize the pigment.

Ingredients

  • 1 lb Beets (approx. 3-4 medium)
  • 2 large Ripe Avocados
  • 3 oz Arugula
  • 4 oz Feta Cheese (crumbled)
  • 1/2 cup Walnut Halves
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Black Pepper