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Roasted Red Beet Salad
Prep Time
10 d
Cook Time
30 d

Roasted red beet salad is packed with fresh greens, creamy avocado, sharp red onions, tangy goat cheese, crunchy pumpkin seeds, and of course sweet roasted beets. This colorful salad has the perfect balance of texture and flavor in every bite!

For the Salad:
  • 6 Small-Medium Red Beets, scrubbed, peeled, and sliced into wedges
  • 1 Tablespoon Extra Virgin Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 5 oz. Package Salad Greens, (I love arugula, spring mix, or spinach)
  • 1 Avocado, pitted, flesh scooped from skin, and thinly sliced
  • 1 Small Red Onion, thinly sliced
  • ¼ Cup Shelled Pumpkin Seeds*
  • ¼ Cup Crumbled Goat Cheese*
For the vinaigrette:
  • ½ Orange, juiced (about 2 Tbsp)
  • 1 Lemon, juiced (about 2 Tbsp)
  • 1 Teaspoon Dijon Mustard
  • Kosher Salt and Freshly Ground Black Pepper
  • 6 Tablespoons Extra-Virgin Olive Oil
  1. Preheat the oven to 400º.
  2. On a small baking sheet, toss the red beets with olive oil and season generously with salt and pepper. Roast for 35-40 minutes, or until tender. Let cool completely.
  3. Meanwhile, make the vinaigrette by combining the orange juice, lemon juice, Dijon, salt, pepper, and olive oil in a small jar with a tight-fitting lid. Shake very well to combine. Set aside.

  4. Toss your salad greens with 2 tablespoons of the vinaigrette until well coated. Lay them out on a platter and arrange the cooled red beets, avocado, red onion, pumpkin seeds, and goat cheese over top. Drizzle lightly with more vinaigrette and serve.