Creamy Avocado Beet Salad (Printable)

Roasted beets, creamy avocado, crunchy greens and citrus dressing for a bright, nourishing lunch or light dinner.

# What You’ll Need:

→ Vegetables

01 - 2 medium beets, scrubbed and trimmed
02 - 1 large ripe avocado
03 - 4 cups mixed salad greens such as arugula, spinach, or baby kale
04 - 1 small cucumber, thinly sliced
05 - 1 medium carrot, julienned
06 - 1/4 small red onion, thinly sliced

→ Toppings

07 - 1/4 cup crumbled feta cheese, optional
08 - 1/4 cup roasted pumpkin seeds
09 - 2 tablespoons chopped fresh cilantro or parsley

→ Citrus Dressing

10 - 1/4 cup extra virgin olive oil
11 - 2 tablespoons freshly squeezed orange juice
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Wrap beets individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes or until tender when pierced with a knife. Allow to cool, peel, and cut into wedges.
02 - In a small mixing bowl, whisk together extra virgin olive oil, orange juice, lemon juice, Dijon mustard, honey or maple syrup, sea salt, and black pepper until emulsified.
03 - Distribute mixed salad greens evenly among four serving bowls.
04 - Top the greens with beet wedges, sliced cucumber, julienned carrot, red onion, and avocado slices.
05 - Drizzle each bowl with the prepared citrus dressing.
06 - Sprinkle crumbled feta cheese, roasted pumpkin seeds, and freshly chopped herbs on top. Serve immediately.

# Expert Advice:

01 -
  • This bowl is that secret power lunch: quick to assemble but so colorful and satisfying youd never guess it took less than an hour&
  • The beets bring a beautiful sweetness and depth, and the creamy avocado balances everything—even the fussiest salad skeptics have been converted in my kitchen&
02 -
  • I once tried to roast beets without foil and ended up with stubbornly tough skins that took forever to peel&
  • Tossing the dressing right before serving keeps the greens from going limp—it makes all the difference in freshness&
03 -
  • Line your cutting board with parchment when peeling beets for easy cleanup—beet stains are no joke&
  • To keep avocados green, slice them at the last possible moment or toss with a drop of citrus juice&

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