Fashionable Foods

A Fresh Twist on Tradition

  • Blog
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Comfort Food
    • Condiments & Dressings
    • Dairy-Free
    • Desserts
    • Dinner
    • Drinks & Cocktails
    • Fish & Seafood
    • Gluten-Free
    • Healthy Choices
    • Holiday
    • Lifestyle
    • Lunch
    • Make Ahead
    • Meat & Poultry
    • Paleo
    • Salads
    • Sandwiches
    • Sides
    • Slow Cooker
    • Soups
    • Vegan
    • Vegetarian
    • Whole30
  • About
    • About Keri
    • FAQ
    • Why Gluten-Free?
    • Privacy Policy
  • Contact

Roasted Beet and Avocado Salad

May 11, 2015 by Keri 14 Comments

Sweet roasted beets combine with creamy avocado, crunchy almonds, and tender spring mix in this healthy salad. Drizzle it with a citrus-thyme vinaigrette for the perfect spring dish.

Roasted Beet and Avocado SaladHappy Monday! I know, it’s been quite a few days since I’ve been on here. The funny part is, I have had my posts planned for the entire month of May back in April. I’ve been working on recipes nonstop for the past few weeks because I have a lot going on this month. So, I had all the photos and recipes done, but just never got around to posting what I planned for last week. Better late than never, right?

I hope all of you mothers out there had a fantastic day yesterday! I was lucky enough to have my mom visit me for the entire weekend. We shopped, talked, relaxed, went out for a nice dinner, and went for ice cream twice! It was so much fun and went by way too fast. 

Ok, onto this delicious salad…

Avocado and Roasted Beet SaladI love beets. They are so sweet and tender when you roast them. I like to make a big batch and keep them in the fridge for a quick side dish or salad topper throughout the week. 

Roasted beets pair perfectly with creamy avocado and peppery arugula. Add in some almonds for crunch and drizzle with a sweet and tangy citrus vinaigrette for a great spring salad. To make this more of an entree salad, I topped mine with grilled chicken. Shrimp would work really well too. You could even add some goat cheese if you’d like. 

Beet and Avocado SaladIt’s been pretty hot here the last couple days – it went from cold to hot really fast. Once the heat and humidity hit, I find it too hot to even eat sometimes. So, salads make the perfect meal – the less time spent in a hot kitchen the better! 


Roasted Beet and Avocado Salad
2015-05-11 13:22:29
Serves 2
Sweet roasted beets combine with creamy avocado, crunchy almonds, and tender spring mix in this healthy salad. Drizzle it with a citrus-thyme vinaigrette for the perfect spring dish.
Save Recipe
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the Roasted Beets
  1. 1 Bunch Beets (4-5 small), scrubbed clean and peeled – wear gloves!
  2. 1 Tablespoon Olive Oil
  3. 2 Teaspoons Honey*
  4. 2 Sprigs Fresh Thyme, removed from stems and chopped
  5. Kosher Salt and Freshly Ground Black Pepper
For the Vinaigrette
  1. 1 Orange, juiced
  2. 1 Lemon, juiced
  3. 2 Tablespoons White Wine Vinegar
  4. 1 Teaspoon Dijon Mustard
  5. Kosher Salt and Freshly Ground Black Pepper
  6. 2 Sprigs Fresh Thyme, leaves removed from stems and chopped
  7. 6 Tablespoons Extra-Virgin Olive Oil
For the Salad
  1. 1 Package Spring Mix
  2. 1 Avocado, removed from skin and sliced
  3. ¼ Cup Sliced Almonds, toasted
For the Roasted Beets
  1. Preheat the oven to 400º.
For the Roasted Beets
  1. Cut the beets into quarters (or smaller if your beets are bigger) and place them in a medium bowl. Drizzle the beets with olive oil, honey, and season with salt, pepper, and the thyme. Toss well to coat.
  2. Pour the beets onto a foil-lined baking sheet. Roast the beets for 35-40 minutes or until tender. Cool completely.
For the Vinaigrette
  1. Combine all of the ingredients in a small mason jar. Secure the lid and shake well until combined.
For the Salad
  1. Lay out the spring mix on two plates and layer the avocado, cooled beets, and sliced almonds. Drizzle with the vinaigrette just before serving.
Notes
  1. *For a vegan dressing simply swap out the honey for your favorite sweetener (agave, sugar, etc.)
  2. This recipe will make 2 entree salads or 4 starter portions. Top with grilled chicken or shrimp for added protein.
Fashionable Foods https://fashionablefoods.com/
Roasted Beet and Avocado Salad Pin

You May Also Enjoy:

  • Vinaigrette Potato SaladVinaigrette Potato Salad
  • Black Bean Burger Salad {with Cilantro-Lime Vinaigrette}Black Bean Burger Salad {with Cilantro-Lime Vinaigrette}
  • Mediterranean Shrimp and Pasta SaladMediterranean Shrimp and Pasta Salad

Filed Under: Dairy-Free, Dinner, Gluten-Free, Healthy Choices, Lunch, Paleo, Salads, Vegan, Vegetarian

« Dragon Berry Mojito
Roasted Fennel and Kale Frittata »

Lovely comments

  1. Rachelle @ Beer Girl Cooks says

    May 11, 2015 at 9:17 am

    I love roasted beets too! This salad looks delicious with that orange and thyme vinaigrette. Beets + Avocado = YUM!

    Reply
    • identiconKeri says

      May 12, 2015 at 6:12 pm

      Thanks Rachelle!

      Reply
  2. Annie @ The Garlic Diaries says

    May 11, 2015 at 11:49 am

    This salad looks amazing! I really love finding salad recipes that are more unique rather than just the basic romaine and veggie combos. You always post the best salad ideas! I definitely want to try this.
    Annie @ The Garlic Diaries recently posted…Caprese Salad Bites with Garlic Balsamic ReductionMy Profile

    Reply
    • identiconKeri says

      May 12, 2015 at 6:13 pm

      Thanks Annie! I’ve been obsessed with salads lately, so you’ll be seeing lots more! 😉

      Reply
  3. Senika @ Foodie Blog Stalker says

    May 11, 2015 at 11:57 am

    Confession: I’ve never tried beets. I know… I’m hanging my head in shame over here! But, this salad looks so amazing I’m pretty sure I can’t stay in my no-beet cave much longer. I’m thinking I’m going to take your suggestions and add some shrimp too – yum!

    Reply
    • identiconKeri says

      May 12, 2015 at 6:15 pm

      You have to try them! They are so delicious. Shrimp would be fantastic on this! Thanks, Senika!

      Reply
  4. Gayle @ Pumpkin 'N Spice says

    May 13, 2015 at 7:14 am

    This is such a pretty salad, Keri! I’ve never thought to roast beets before, so I’m loving this! Sounds so delish!
    Gayle @ Pumpkin ‘N Spice recently posted…Tortellini with Mustard Cream SauceMy Profile

    Reply
    • identiconKeri says

      May 13, 2015 at 7:15 pm

      Thanks Gayle!

      Reply
  5. Cathleen @ A Taste Of Madness says

    May 13, 2015 at 9:29 am

    Okay, beets are my favorite thing ever. I would gobble this salad down in seconds!
    Cathleen @ A Taste Of Madness recently posted…Blueberry Matcha SmoothieMy Profile

    Reply
    • identiconKeri says

      May 13, 2015 at 7:15 pm

      I love them too!

      Reply
  6. Caitlin @ teaspoon says

    May 14, 2015 at 3:36 am

    I’m a new lover of beets. So much so that I couldn’t help buying a shirt that says “lettuce turnip the beet”. haha it’s ridiculous but I’m pretty excited about it. I’m going to have to try roasting them like you did- usually I just have them wholly roasted and cut up, but I like the looks of these instead!
    Caitlin @ teaspoon recently posted…Asparagus Risotto with Peas and Mint {vegan}My Profile

    Reply
  7. Kelley says

    May 26, 2015 at 6:57 pm

    This salad looks awesome! I’m loving the citrus vinaigrette!

    Reply

Trackbacks

  1. Vegan Recipe Roundup - Fashionable Foods says:
    November 9, 2015 at 5:26 pm

    […] Roasted Beet and Avocado Salad – One of my favorite salads (especially around the holidays!) I use honey in the dressing, but to make it vegan simply substitute your favorite sweetener (agave, white sugar, etc.) […]

    Reply
  2. Healthy Recipe Roundup - Fashionable Foods says:
    January 4, 2016 at 4:33 pm

    […] Roasted Beet and Avocado Salad: I love beets and avocado together – such a simple and healthy salad! It works as a great base for grilled chicken or shrimp, too.  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
Learn More...

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Recent Posts

  • Mediterranean Farro Salad

    Mediterranean Farro Salad

  • Zucchini Cheddar Scones

    Zucchini Cheddar Scones

  • What I Eat in A Day: Minimal Cooking

    What I Eat in A Day: Minimal Cooking

  • Chipotle Potato Salad

    Chipotle Potato Salad

  • Salmon and Green Bean Pasta Salad

    Salmon and Green Bean Pasta Salad

Categories

Archives

Copyright © 2019 · Fashionable Foods Theme by Moonsteam Design on Genesis Framework · WordPress · Log in