Description
Beetroot Avocado Feta Salad is a fresh, colorful, and delicious dish packed with flavor and texture. Made with tender roasted beets, creamy avocado, tangy feta cheese, leafy greens, and crunchy walnuts, everything comes together with a simple homemade lemon Dijon dressing. It’s perfect for light lunches, healthy dinners, or a beautiful side dish.
Ingredients
For the Salad:
- 4 medium beets (about 1¼ lbs), scrubbed
- 1 tablespoon olive oil, for roasting
- 4 cups arugula or baby spinach
- 1 large ripe avocado, sliced
- ½ cup crumbled feta cheese
- ¼ cup walnuts or pumpkin seeds, roughly chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- ½ teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the beet tops while leaving the skins on and keeping the root ends intact.
- Rub the beets with 1 tablespoon of olive oil.
- Wrap the beets loosely in aluminum foil and place the packet on a baking sheet.
- Roast for 45–60 minutes, depending on their size, until a knife slides easily into the center.
- Remove the beets from the oven, open the foil, and let them cool for about 15 minutes.
- Rub off the skins using a paper towel. Wear gloves if you want to avoid staining your hands.
- Cut the roasted beets into wedges.
- Place the beet wedges on a paper towel for 5 minutes and gently blot them to remove excess moisture.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, honey, salt, and black pepper until well combined.
- Spread the arugula or baby spinach over a large serving platter.
- Drizzle about one-third of the dressing over the greens and toss gently.
- Slice the avocado and arrange it over the leafy greens.
- Sprinkle the crumbled feta, chopped walnuts or pumpkin seeds, and fresh parsley over the salad.
- Add the beet wedges last, arranging them carefully between the other ingredients.
- Spoon the remaining dressing over the salad and serve immediately.
Notes
- Serve fresh: This salad tastes best immediately after assembling, when the avocado is fresh and the greens are crisp.
- Add extra crunch: Sprinkle toasted walnuts, pumpkin seeds, or sunflower seeds on top just before serving.
- Pair with meals: Serve alongside grilled chicken, roasted salmon, steak, or your favorite vegetarian dishes.
- Make ahead: Roast the beets and prepare the dressing up to 2 days in advance.
- Store separately: Keep the roasted beets, dressing, greens, and other ingredients in separate airtight containers in the refrigerator.
- Refrigeration: Store leftover assembled salad in an airtight container and enjoy within 1 day for the best texture.
- Prevent browning: Add the avocado just before serving and lightly coat it with lemon juice.
- Keep the dressing separate: If preparing the salad ahead, add the dressing right before serving to prevent soggy greens.
- Avoid freezing: Freezing is not recommended because avocado and leafy greens lose their texture after thawing.