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.
Happy 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…
I 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.
It’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!
- 1 Bunch Beets (4-5 small), scrubbed clean and peeled – wear gloves!
- 1 Tablespoon Olive Oil
- 2 Teaspoons Honey*
- 2 Sprigs Fresh Thyme, removed from stems and chopped
- Kosher Salt and Freshly Ground Black Pepper
- 1 Orange, juiced
- 1 Lemon, juiced
- 2 Tablespoons White Wine Vinegar
- 1 Teaspoon Dijon Mustard
- Kosher Salt and Freshly Ground Black Pepper
- 2 Sprigs Fresh Thyme, leaves removed from stems and chopped
- 6 Tablespoons Extra-Virgin Olive Oil
- 1 Package Spring Mix
- 1 Avocado, removed from skin and sliced
- ¼ Cup Sliced Almonds, toasted
- Preheat the oven to 400º.
- 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.
- Pour the beets onto a foil-lined baking sheet. Roast the beets for 35-40 minutes or until tender. Cool completely.
- Combine all of the ingredients in a small mason jar. Secure the lid and shake well until combined.
- Lay out the spring mix on two plates and layer the avocado, cooled beets, and sliced almonds. Drizzle with the vinaigrette just before serving.
- *For a vegan dressing simply swap out the honey for your favorite sweetener (agave, sugar, etc.)
- This recipe will make 2 entree salads or 4 starter portions. Top with grilled chicken or shrimp for added protein.
I love roasted beets too! This salad looks delicious with that orange and thyme vinaigrette. Beets + Avocado = YUM!
Thanks Rachelle!
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 Reduction
Thanks Annie! I’ve been obsessed with salads lately, so you’ll be seeing lots more! 😉
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!
You have to try them! They are so delicious. Shrimp would be fantastic on this! Thanks, Senika!
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 Sauce
Thanks Gayle!
Okay, beets are my favorite thing ever. I would gobble this salad down in seconds!
Cathleen @ A Taste Of Madness recently posted…Blueberry Matcha Smoothie
I love them too!
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}
This salad looks awesome! I’m loving the citrus vinaigrette!