Beet & Creamy Avocado Salad

Beet & Creamy Avocado Salad

This vibrant and nutritious salad combines earthy roasted beets with creamy avocado, fresh herbs, and tangy feta cheese. Drizzled with a bright lemon-Dijon dressing and topped with crunchy pumpkin seeds, it's a perfect balance of flavors and textures that works as a light lunch or elegant side dish.

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Beets, Salad

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 185kcal

Equipment

Chopping Board

Chef's Knife

Mixing Bowl

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

Beets can be roasted up to 3 days ahead and stored in the refrigerator

To prevent avocado browning, add it just before serving

Substitute goat cheese for feta if preferred

Toast pumpkin seeds in a dry skillet for 2-3 minutes for extra crunch

Regular mixed greens can replace baby salad leaves

For added protein, toss in cooked quinoa or chickpeas

Serve chilled or at room temperature for best flavor

Nutrition