Beet & Creamy Avocado Salad Recipe
I’ll be honest with you – I used to think beets belonged strictly in the “weird earthy vegetable” category, right next to turnips and whatever that mystery root was lurking in my grandmother’s garden. But pairing them with buttery avocado, tangy feta, and a honey-Dijon dressing that somehow makes everything taste like it came from a fancy bistro? Now we’re talking about a salad that’ll make you forget you’re eating something healthy.
Why You’ll Love this Beet & Creamy Avocado Salad
When you’re craving something that feels both indulgent and virtuous, this beet and creamy avocado salad hits that sweet spot perfectly.
I’m talking about earthy sweetness from roasted beets paired with buttery avocado richness. The tangy feta adds just enough saltiness, while toasted pumpkin seeds bring that satisfying crunch you didn’t know you needed.
What makes this salad genius? It’s the contrast. Sweet meets savory, soft meets crunchy, warm meets cool.
The Dijon-honey dressing ties everything together without overwhelming those gorgeous natural flavors.
Plus, it looks absolutely stunning on your table, which never hurts.
What Ingredients are in Beet & Creamy Avocado Salad?
This colorful salad brings together some seriously delicious ingredients that work magic together. You’ve got sweet roasted beets, creamy avocado, and tangy feta cheese creating this perfect harmony of flavors and textures.
The beauty of this recipe lies in its simplicity – most of these ingredients you probably already have hanging around your kitchen, or they’re easy to grab at any grocery store. Nothing fancy or hard-to-pronounce here, just good, honest ingredients that know how to play well together.
For the Salad:
- 4 medium beets, scrubbed clean
- 1 medium ripe avocado, diced
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh basil leaves, sliced
- ⅓ cup feta chunks
- 2 cups baby salad leaves (like pea shoots or baby chard)
- 2 tablespoons toasted pumpkin seeds
For the Dressing:
- 2 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- ½ teaspoon honey
- ¼ teaspoon salt
- Black pepper to taste
When picking your beets, look for ones that feel firm and heavy for their size. Those sad, wrinkly ones at the bottom of the pile won’t give you the sweet, earthy flavor you’re after.
And please, don’t skip the gloves when handling them unless you want your hands looking like you’ve been finger-painting with pink paint for the next two days.
Your avocado should give just slightly when you press it – not mushy, not rock-hard, but that perfect in-between spot. If it’s too firm, let it hang out on your counter for a day or two. Too soft and it’ll turn to mush when you toss it with the dressing.
For the feta, those little chunks work better than crumbled because they hold their shape and give you nice pockets of creamy saltiness.
Baby greens are worth seeking out here – they’re more tender and delicate than their full-grown cousins, which means they won’t overpower everything else going on in the bowl.
How to Make this Beet & Creamy Avocado Salad
The secret to this salad is getting those beets right, and trust me, roasting them is the way to go. Start by preheating your oven to 400°F and scrubbing those 4 medium beets until they’re squeaky clean.
Don’t bother peeling them yet – that papery skin actually helps them steam in their own juices while they roast. Wrap each beet individually in foil and pop them in the oven. They’ll need about 45 minutes to an hour, depending on their size.
You’ll know they’re done when you can slide a knife through them like butter. Once they’re cool enough to handle, the skins will slip right off – it’s oddly satisfying, like peeling a hard-boiled egg that actually cooperates.
While your beets are doing their thing in the oven, you can tackle the dressing. In a small bowl, whisk together 2 teaspoons of Dijon mustard with 3 tablespoons of fresh lemon juice until they’re buddying up nicely.
Slowly drizzle in 3 tablespoons of olive oil while whisking – this is where the magic happens and everything comes together into a silky emulsion. Add that ½ teaspoon of honey, ¼ teaspoon of salt, and a good grind of black pepper.
Once your beets are cool, cube them up into bite-sized pieces. Here’s where things get messy again, so maybe keep those gloves on if you don’t want pink-stained fingertips.
Dice up your 1 medium ripe avocado and slice those ¼ cup of fresh basil leaves into thin ribbons. Now comes the fun part – building your salad.
In a large bowl, gently toss the cubed beets and diced avocado with just enough dressing to coat them lightly. You want them glossy, not drowning. Add in your ⅓ cup of feta chunks, sliced basil, and 2 cups of baby salad leaves, giving everything another gentle toss.
The key word here is gentle – avocado has a tendency to turn into green mush if you get too aggressive with it. Think of it like you’re tucking a baby into bed, not mixing concrete.
Top the whole beautiful mess with those 2 tablespoons of toasted pumpkin seeds for a little crunch that’ll make your taste buds do a happy dance.
Beet & Creamy Avocado Salad Substitutions and Variations
Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just can’t stand feta cheese (no judgment here, we all have our food quirks).
Swap feta for goat cheese, ricotta, or even toasted walnuts if you’re going dairy-free.
No fresh basil? Mint works beautifully, or try parsley for something milder.
Can’t find pea shoots? Any greens work – arugula adds peppery bite, spinach keeps things mild.
The dressing’s flexible too. Honey too sweet? Skip it.
No Dijon? Regular mustard works fine, just use less.
What to Serve with Beet & Creamy Avocado Salad
Since this salad’s already doing the heavy lifting with its gorgeous colors and fresh flavors, you don’t need anything too fancy alongside it.
I love pairing it with grilled chicken or salmon for a complete meal that won’t compete for attention.
For lighter options, crusty sourdough bread works perfectly for soaking up that tangy dressing.
Want something heartier? Quinoa or wild rice turns this into serious dinner territory.
The salad also shines as a side dish next to roasted pork tenderloin or herb-crusted lamb.
Honestly, anything that won’t overshadow those beautiful beets works wonderfully.
Final Thoughts
Why do I keep coming back to this salad recipe time and time again?
It’s simple, really. This dish hits all the right notes without demanding perfection from me in the kitchen.
The earthy beets pair beautifully with creamy avocado, while that tangy lemon dressing ties everything together.
I love how forgiving this recipe is too. Short on basil? No problem. Can’t find pea shoots? Regular greens work fine.
What really sells me is how elegant it looks on the plate.
Makes me appear way more sophisticated than my usual cooking skills suggest.
Beet & Creamy Avocado Salad
Ingredients
For the Salad:
- 4 medium beets scrubbed
- 1 medium ripe avocado diced
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh basil leaves sliced
- ⅓ cup feta chunks
- 2 cups baby salad leaves pea shoots, baby chard
- 2 tablespoons pumpkin seeds toasted
For the Dressing:
- 2 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon honey
- ¼ teaspoon salt
- Black pepper to taste
Instructions
- Preheat oven to 400°F. Wrap each beet individually in foil and roast for 45 minutes or until tender when pierced with a fork.
- Allow beets to cool, then peel and cut into cubes.
- In a small bowl, whisk together Dijon mustard, lemon juice, olive oil, honey, salt, and black pepper until emulsified.
- In a large serving bowl, gently toss the roasted beets, diced avocado, sliced basil, and feta chunks with the dressing.
- Add baby salad leaves and toss lightly to combine.
- Top with toasted pumpkin seeds and serve immediately.
Notes
Nutrition
Frequently Asked Questions
How Long Do Roasted Beets Last in the Refrigerator?
I’ve found roasted beets stay fresh in the refrigerator for up to five days when stored properly in an airtight container. I recommend cooling them completely before refrigerating to maintain their texture and flavor.
Can I Roast Beets Ahead of Time for Meal Prep?
I’d definitely roast beets ahead of time for meal prep. They’ll keep perfectly in your refrigerator for up to five days, making it super convenient to assemble salads throughout the week.
What’s the Best Way to Remove Beet Stains From Hands?
I’ve found that rubbing coarse salt or baking soda on my stained hands works best. I’ll scrub gently, then rinse with cold water. Lemon juice also helps break down the pigments effectively.
How Do I Know When Beets Are Properly Roasted and Tender?
I test beet tenderness by inserting a fork or knife into the thickest part. When it slides in easily without resistance, they’re perfectly roasted. This usually takes 45-60 minutes at 400°F.
Can This Salad Be Made Without the Dressing Becoming Watery?
I recommend keeping the dressing separate until serving. The avocado and beet moisture won’t dilute it. You can also pat the roasted beets dry before adding them to prevent excess liquid.