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Beet Salad with Avocado and Feta

Beet Salad with Avocado and Feta is a vibrant and refreshing dish that celebrates the earthy sweetness of roasted beets, creamy avocado, and tangy feta cheese. This colorful salad is perfect for brunch, picnics, or any gathering where you want to impress your guests. Not only does it please the palate, but it also adds a stunning visual appeal to your table. With its simple preparation, this recipe is accessible for cooks of all skill levels.

  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

Scale
  • 3 medium fresh beets (about 1 lb)
  • 1 ripe avocado
  • 4 oz crumbled feta cheese
  • 4 cups mixed greens (arugula or spinach)
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil after drizzling with olive oil. Roast on a baking sheet for about 45 minutes or until tender.
  2. Allow the beets to cool before peeling off the skins.
  3. Wash the mixed greens thoroughly and pat dry.
  4. Chop the peeled beets into bite-sized cubes and slice the avocado.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  6. In a large bowl, combine greens, diced beets, avocado slices, and feta cheese. Drizzle with dressing just before serving.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 plate (250g)
  • Calories: 240
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 20mg

Keywords: - For added crunch, consider incorporating walnuts or pecans. - Substitute feta with goat cheese for a different flavor profile. - Store leftovers in an airtight container in the fridge for up to three days.