The combination of beets and avocado make a perfectly balanced and delicious salad.
- ¾ pound golden beets, scrubbed, tops removed
- 4 medium heirloom tomatoes, cut into ¼-inch wedges
- 1 medium avocado, cut into ½-inch cubes
- 1 small red onion, cut in half and sliced into thin half moons
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons red wine vinegar
- ¼ teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon basil, chopped
- 1 tablespoon chives, chopped
Place a medium-sized saucepan filled with water over high heat and bring to a boil. Add the beets, bring back to a boil then reduce to medium heat. Simmer until the beets pierce easily with the point of a sharp knife, about 25 minutes.
Remove the beets from the pan and place under cold running water until cool enough to handle. Peel the beets with a vegetable peeler and cut into ½-inch wedges. Place the beets in a large salad bowl.
Add the tomato, avocado, onion, oil, vinegar, salt, and pepper to the bowl. Toss well to combine. Sprinkle with the basil and chives, and serve.
Roasted Beet Salad with Orange and Avocado
Sometimes I have to remind myself that the best salads don’t always contain leafy greens. In fact, sometimes they don’t contain any greens at all! This roasted beet salad with oranges, avocados, and toasted hazelnuts is one of those types of salads.
Despite only containing a handful of ingredients, it offers so much in texture, flavor, and contrast. It is elegant and refined, yet simple, approachable, and effortless.
The sweetness of the oranges, the earthy beets, the creamy, satiating avocado chunks, and crunch of toasted hazelnuts come together to create one impressive beet salad. If you’re not typically a beet lover, I encourage you to give this beet recipe a try!
Although I’m no stranger to pairing beets and orange together (aka, this beet salad with ricotta), I can’t take credit for this particular creation.
This roasted beet salad recipe happens to be from Gjelina, the gorgeous cookbook created by the chefs behind Gjelina restaurant in Venice Beach, California.
I have never even visited this restaurant (in fact, I haven’t traveled to Los Angeles since college), but that hasn’t stopped me from wanting to make every single dish out their book. If I were to cook my way through any cookbook right now, this cookbook would be it. The flavors, textures, and vegetable-centric cooking speak to me.
Although the quantities for the recipe are true to the original, I did adapt the instructions with my preferred cooking method for how to roast beets, as well as other helpful tips and suggestions that I picked up along the way. The microgreens are completely optional, but add a nice visual touch in my opinion.
If you’re preparing this roasted beet salad for weekday meals, I recommend prepping and roasting the beets ahead of time. Fresh, cooked beets will hold up well in a container in the refrigerator for up to five days. In fact, make a few more while you’re at it. Once the beets are prepared, this beet salad comes together in minutes.
Red beets stain very easily, but I find that washing your cutting board and hands immediately after working with them helps tremendously. If you would like to avoid all of this, seek out golden beets. No stains and no mess. [PS. If you’re using golden beets for this recipe, I suggest using blood oranges for contrast.]
If roasting beets is your least favorite thing to do on the planet (I get it), feel free to use store-bought, cooked beets (Love Beets vacuum-packed cooked beets or Trader Joe’s steamed beets are my personal favorites) in this recipe. Do not substitute with canned, cooked beets.
Turn this salad into a meal by pairing it with roast chicken.
If you’re looking for other non-green vegetarian salad recipe inspiration, this roasted asparagus salad and roasted carrot lentil salad are other personal favorites of mine.
[Oh, and this roasted beet salad happens to be Whole30 friendly too.]
- 3 medium golden beets, trimmed
- 1 teaspoon grated lemon rind
- 1 ½ tablespoons fresh lemon juice
- ¼ teaspoon black pepper
- ⅛ teaspoon kosher salt
- 1 large shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 4 cups arugula
- 1 ripe peeled avocado, sliced
- 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.
Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula toss to coat. Add beets to remaining juice mixture toss to coat. Place arugula mixture on a platter top with beet mixture, avocado, and feta.
Roasted Beet, Avocado, and Tomato Wrap
This Roasted Beet, Avocado, and Tomato Wrap is basically one of my favorite salads in a wrap.
It’s the sandwich I would order for when we pick up sandwiches for the beach. If there was a place that made this sandwich! I think roasted beets on a sandwich are a rare find, but they are such a tasty sandwich addition. At least avocado on sandwiches has become more mainstream.
Anyway, when you can’t find the sandwich you want at a cafe or deli, you make it yourself! There is a little extra work involved in this wrap: 1) roasting the beets, 2) toasting your sunflower seeds, 3) seeking out juicy summer tomatoes, and 4) waiting for that avocado to ripen!
How to Roast Whole Beets
Fortunately, roasting the beets is super easy, you basically just wrap each beet in foil, place on a baking sheet, and roast at 375 degrees F for about 45-60 minutes or until soft. Let cool and then peel and slice. This step can be done 1-3 days in advance. Or, you could buy pre-roasted beets. For this sandwich, I chose golden beets–I think red beets are best eaten with a fork to minimize spills that might stain!
Beets are one of my absolute favorite vegetables. They also happen to be so good for you, rich in antioxidants and anti-inflammatory compounds and important vitamins such as folate. If you love beets too, check out these other ideas for how to serve them: Hasselback Beets, Raw Beet Salad.
A Salad in a Sandwich
As I mentioned above, this sandwich is basically a salad in a wrap. I even added a little olive oil, lemon, and salt. Simple and delicious!
I ended up adding some feta as well, but you could just leave it as is if you are vegan or dairy-free. Other tasty additions to this wrap include:
- Grilled chicken or salmon
- Roasted sweet potato
- Grated carrots
Choose Your Bread
I used whole grain lavash bread for my wrap. But a whole wheat tortilla would also work well. Or, if you happen to have bakery-fresh sourdough or baguette, I wouldn’t pass that combination up either! As always, mixing it up keeps it fun and fresh.
I served this wrap with store-bought roasted chickpeas. A great way to add a little extra protein and crunch! (And another one of my favorite salad toppings!) I also happened to have fresh strawberries from our local farm share on hand, but any fresh fruit will do!
- 1 small bunch beets (1 lb), trimmed
- 2 slices rustic bread, torn into 1-inch pieces (2 cups)
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons balsamic vinegar
- 2 tablespoons orange juice
- 2 avocados, sliced
- 2 navel oranges, peel and pith removed, segmented
- 2 cups spinach
- 1 tablespoon toasted salted sunflower seeds
Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.
Beet Salad with Avocado and Grapefruit-Thyme Vinaigrette plus our Summer Garden 2015
It’s almost summer! That means it’s garden-planting-time around here. This year we started around the first week of May which is about a month later than we usually plant. I decided to delay for a couple of reasons. First, in mid-April my mother and I spent a week split between Hong Kong and Shanghai it was a great trip and the food was amazing but I came home exhausted. Second, the last few years, all the tomatoes I’ve planted seem to come ripe at the same time in July, and by August (still full summer) there aren’t any left! Last year we were gone for two weeks in July and came home to 50 lbs of tomatoes. This year we’ll be going to Italy for two weeks, also in July (an early 20th anniversary trip), and I didn’t want the same to happen.
The garden feels a bit sparse this year, but I think it should be more than enough for the two of us. It looks pretty much like every other year (there are garden posts here going back to 2009) but one of these days we’re going to take out the raised beds and start over.
- 6 different tomatoes including both Heirlooms and Hybrids (Brandywine, Celebrity, Champion, Yellow Boy, Mortgage Lifter)
- 6 basil, 1 sage, 1 thyme, 1 oregano, and 1 purple basil
- 1 pickling cucumber
- 1 regular cucumber
- 2 globe eggplant
- 1 red bell pepper
- 6 Blue Lake green beans
- 1 yellow squash
- 1 green zucchini
Have you planted a summer garden this year? If so, what did you plant?
Beet Salad with Avocado and Grapefruit-Thyme Vinaigrette
As it warms outside, I find myself craving food that is light, cool, and easy to put together. This salad is especially quick if you buy those pre-roasted beets in packets often sold in the market’s salad section (both Costco and Trader Joe’s sells these). If you’d like to roast your own, go here for instructions. Beets seem to straddle the season between spring and summer, working as well in hot dishes as they do in cold. And avocados? When is avocado not welcome at any meal, am I right?
I have made this salad for years and it is wonderful. I often make it for company dinners because not only is it beautiful, but it is not something everyone has every day. i change nothing!!
I prefer a more rustic presentation - I just slice the beets into thin rounds and layer into a platter. The flavors are so simple yet outstanding. It’s crazy how easy it is to make this, and it’s so much better than what I’ve had in restaurants. I didn’t have pistachio oil so used extra virgin olive oil instead. A keeper!
I have made this recipe a couple times. This time I used two pieces of Radicchio standing up on top of the beets and butter lettuce surrounding the beets on the bottom. I placed each piece of torn lettuce to lay on top of each other to form a nice looking plate. I used Walnut oil and roasted walnuts. I placed about 5-6 walnuts on the circle of lettuce. The red and yellow beets with the radicchio cut in long pieces and standing straight up on top looks quick attractive.
This is a winner. Elegant with clear and simple favours which add up to much more than the sum of their parts. Also, the presentation is fab and results in gasps from guests. Funnily, as others have mentioned, it isn't difficult to make. This is what modern cooking is all about. Too bad that there isn't a lot of it to find on the internet.
Easy and delicious. Did not have pistachio oil, substituted with grapeseed oil. Also add some thyme to the vinaigrette.
Oops, I forgot to give it a well-deserved four forks.
I'm happy that I finally made these, as I have been wanting to for a long time. Used arugula on top, but otherwise exactly as written. They are so cute I had to take a picture, and tasty too! Worth the effort for sure!
Made this in a triffle bowl as one large layered salad for Easter dinner. It was beautiful and delicious! Don't skip those pistachios-they really add a nice texture to the dish.
I served this last night at my dinner party. Everyone LOVED it. I couldn't find yellow beets and used grilled yellow peppers instead. Beautiful presentation. Guests were impressed!
This recipe was a real crowd-pleaser! Not only did the presentation look impressive, the combination of flavors was delicious. The assembly of the recipe was a bit tedious - but well worth the effort given the happy faces around the table.
Won everyone over with this dish--even my skeptical boyfriend.
Definitely tasty, but I tried making it as one large group salad and it didn't look too pretty. I will try to make it in single servings next time.
I made this salad with a couple of changes, and it was delicious. I used roasted yellow pepper in place of golden beet and I made my own pistachio oil. Would definitely make it again. I did not have a cookie cutter but I cut a ring from a plastic container.
I was unable to get mâché or pistachio oil, so I used spring mix and walnut oil. I did not mold the beets because my family would not have eaten this salad if they knew it had beets in it. Only one of the six did not clean their plate. ( all his salads are covered in ranch dressing and cheddar cheese, so I was not surprised.) So far this my favorite recipe for my rather abundant crop of beets.
Loved the flavors. I used only red beets, as I couldn't find golden beets, but it was still delicious. I also just made one big, tossed salad, with the beets cut into large chunks, and used olive oil in place of the pistachio oil. Presentation and flavor were both excellent.
Lovely. I followed the recipe, except didn't have shallots. The dressing was too bland and oil-heavy for me, so next time I will use less oil & make sure to use shallots I will also add a small dab of Dijon mustard and, after unmolding, I will sprinkle lightly with balsamic vinegar. I experimented with various mold makers and liked best the squat clear Solo drink cups (cut off the top inch). I used 8 of these - easier to apportion than 1 at a time - and since my beets were slightly warm, I slightly chilled the filled cups and then unmolded on plates. This worked well.
forgot to add. we coated the inside of the can with pistachio oil to help things slip out.
made this last night for company. read all the reviews and was skeptical about how good beet and goat cheese could be. well all the reviewers were right..one of the best salads i ever ate. just wonderfully sweet from the beets and goat cheese was cream and bright. couldn't ask for a better recipe. my hubby did the assemble. went to the grocery store and found a can with a flat bottom and no metal rim inside . ended up being a mandarin orange can. worked perfectly.
Tried this recipe with some variations for a dinner party of 12 basically doubling everything. Could not find pistachio oil so I attempted to make it by combining very warm grape seed oil with roasted pistachios (with some of them chopped and others whole) and allowing them to set overnight in an air tight jar. I then strained the mixture and returned the whole pistachio with strained oil to another air tight container. This worked fairly well. Could not find golden beets so I just used red beets, but I did add a finely diced granny smith apple that I covered with lemon juice to prevent browning. Instead of lamb's lettuce, I used chopped arugula leaves only. The salad was a big hit with almost everyone, even non beet eaters, raving about it. One thing I would watch the next time I make it is the amountt of oil used. I would use a little less oil in coating the beets and I would not toss the arugula since there is more than enough oil in the beets and drizzled on the plate. One other thing I did differently. I place the beets on a bed of arugula instead of topping the beets with the arugula. I will definitely make this again.
Fantastic recipe! I used the chili can as suggested by others. However the tower of beets did fall a bit when I removed the can. Any suggestions?
Thought this was excellent when I made this using a combination of walnut oil and olive oil. Finally managed to find pistachio oil (on sale, too!) and found this made the salad incredible. Presentation is just gorgeous.
I've made this dozens of times. I don't use pistachio oil b/c it's too expensive. So I just use regular olive oil. I also don't bother with the pistachios every time. The shallots, lemon juice, salt, pepper and olive oil are a delicious dressing on top of the beets and the goat cheese is what makes this dish stand out. The creamy texture with the sweet beat and the citrus dressing are to die for! Restaurant quality every time and you will make people who don't even like beats, love them.
I made this with almond oil and a mixture of watercress and spinach for a party and it was a hit. It has amazing flavor and visual appeal and is a recipe I can hardly wait to make again.
Love, love, loved this. We love beets but this was wonderful. We didnt use the nuts due to an allergy but it was great. We have done several variations with this using goat cheese and grape seed oil. If you dont have the cookie cutter use a small white ramekin, works fine!
This is a fantastic recipe. I even thought that I didn't like beets. I made this for a Valentine's Day dinner and used a heart shaped cookie cutter for the beets. Lemon chevre tastes fantastic with the beets, and I served the beets on top of a bed of arugula. Yum!
Tomato, Beet, and Avocado Caprese Salad Recipe
A new way to eat caprese salad (the salad of Capri) this summer, this recipe combines ripe tomatoes with sweet beets, creamy avocado, fresh basil, and egg. To meal-prep this recipe for fast, healthy lunches, roast a few more beets and boil enough eggs for the week ahead. This meal works perfectly with ready-cooked vacuum packed beets, if that’s what you have on hand.
1 large beet, quartered
1 large egg
1 large tomato, sliced into wedges
½ cup loosely packed fresh basil (about 15 to 20 leaves)
½ large avocado or 1 small avocado, sliced
Extra-virgin olive oil, to taste
Balsamic vinegar, to taste
Salt and pepper, to taste
FOR THE BEETS:
- 2 bunches baby beets (1 bunch red and 1 bunch golden -about 6 total) trimmed and washed and leafy tops reserved
- olive oil
FOR THE CANDIED WALNUTS:
FOR THE HONEY DIJON VINAIGRETTE:
- 1 heaping tablespoon minced shallot
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
FOR THE SALAD:
- 5 ounces mixed salad greens (I'm using a power green blend)
- the reserved beet greens, washed, dried and chopped
- 2 to 4 ounces goat cheese, crumbled
- 1 (2 if small) avocados, sliced
- 1/2 a red onion, sliced thin vertically
- roasted beets (quartered)
- candied walnuts
- honey dijon vinaigrette
- freshly ground black pepper
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