Fresh, colorful, and full of delicious flavors, this Roasted Beetroot Avocado and Feta Salad is a beautiful combination of earthy roasted beets, creamy avocado, tangy feta cheese, and crisp greens. Finished with crunchy walnuts and a light honey-balsamic dressing, every bite is a perfect balance of sweet, savory, and refreshing.
This easy salad makes a wonderful healthy lunch, a colorful side dish, or an elegant addition to your dinner table. It’s especially lovely when you want something fresh, satisfying, and packed with natural ingredients.
Recipe overview
- Prep time: 15 minutes
- Cook time: 40–50 minutes
- Total time: About 1 hour
- Servings: 4
- Course: Salad, Lunch, Side Dish
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian, gluten-free
Ingredients
Céklás avokádó saláta – Ízek és Illatok
For the roasted beetroot
- 3 medium fresh beetroots, about 1 pound
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad
- 2 ripe but firm avocados
- 4 cups fresh arugula or mixed salad greens
- ½ cup crumbled feta cheese
- ¼ small red onion, thinly sliced
- ⅓ cup chopped walnuts, lightly toasted
- 2 tablespoons fresh parsley, chopped
For the honey-balsamic dressing
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ¼ teaspoon black pepper
- Pinch of salt, to taste
Step-by-step instructions
1. Prepare the beetroot
Ripe fresh beets on a round wooden cutting board
Preheat your oven to 400°F (200°C).
Wash the beetroots thoroughly and trim off the leafy tops and roots. If they’re large, cut them in half so they roast more evenly.
Place the beetroots on a sheet of aluminum foil or in a small baking dish. Drizzle with olive oil and sprinkle with salt and black pepper.
2. Roast until tender
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Wrap the beetroots loosely in foil and place them on a baking sheet.
Roast for 40–50 minutes, depending on their size, until a knife slides easily into the center. Larger beets may need additional time.
Remove from the oven and allow them to cool enough to handle.
3. Peel and slice the beets
Once cool enough to handle, gently rub off the beetroot skins using your fingers or a paper towel. They should peel away easily.
Cut the roasted beets into bite-sized wedges or cubes and set aside.
4. Prepare the dressing
Recette facile de vinaigrette au miel et balsamique pour salade – LesBonnesRecettes.com
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, Dijon mustard, minced garlic, black pepper, and salt.
Whisk until the dressing is smooth and well combined.
Taste and adjust the lemon juice, honey, or salt according to your preference.
5. Prepare the remaining ingredients
Kale And Roasted Beet Salad With Feta Recipe
Wash and thoroughly dry the arugula or mixed greens.
Cut the avocados in half, remove the pits, and slice the flesh. Thinly slice the red onion and chop the fresh parsley.
If your walnuts aren’t already toasted, place them in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently. Let them cool.
6. Assemble the salad
Буряковий салат з авокадо – що приготувати на повсякдень – прості рецепти
Arrange the arugula or mixed greens in a large serving bowl or platter.
Add the roasted beetroot wedges, avocado slices, and red onion. Scatter the crumbled feta cheese and toasted walnuts over the top.
7. Add dressing and serve
المكسرات..لماذا من الضروري أن يحتوي نظامك الغذائي على حفنة منها؟ – CNN Arabic
Drizzle the honey-balsamic dressing over the salad just before serving.
Sprinkle with fresh parsley and gently toss or leave the ingredients arranged beautifully on the platter.
Serve immediately while the beetroot is tender, the avocado is creamy, and the walnuts are crunchy.
Tips for the best beetroot avocado feta salad
- Choose firm beetroots: Smaller or medium-sized beets usually roast more quickly and evenly.
- Don’t overcook the avocado: Add it just before serving to keep it fresh and creamy.
- Cool the beetroot: Let roasted beets cool before adding them to the greens so the leaves don’t wilt.
- Toast the walnuts: A few minutes in a dry skillet brings out their natural nutty flavor.
- Keep the feta chunky: Larger crumbles add lovely creamy, salty bites.
- Dress just before serving: This keeps the salad fresh and prevents the greens from becoming soggy.
Easy variations
- Add protein: Top with grilled chicken, chickpeas, or cooked quinoa.
- Try goat cheese: Replace feta with soft goat cheese for a creamy, tangy flavor.
- Use oranges: Add fresh orange segments for a sweet citrus twist.
- Make it vegan: Replace feta with dairy-free feta and use maple syrup instead of honey.
- Add more crunch: Use pumpkin seeds, pecans, or sliced almonds instead of walnuts.
- Make it more Mediterranean: Add cucumber, Kalamata olives, and a little fresh oregano.
What to serve with this salad
Kale Salad with Chicken and Beets calories & nutrition
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Pieczone buraki – Burczymiwbrzuchu
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This colorful salad pairs beautifully with:
- Grilled chicken breast
- Baked or grilled salmon
- Lemon garlic shrimp
- Roasted vegetables
- Grilled sourdough bread
- Mediterranean chickpea soup
It also makes a lovely side dish for holiday meals, summer gatherings, and weekend lunches.
Storage and make-ahead tips
- Roasted beetroot: Store peeled and sliced beets in an airtight container in the refrigerator for up to 4 days.
- Dressing: Keep the dressing in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
- Assembled salad: Best enjoyed immediately after adding the avocado and dressing.
- Make ahead: Roast the beets, prepare the dressing, and toast the walnuts a day ahead. Refrigerate the prepared ingredients separately.
- Avocado: Slice it just before serving to reduce browning.
Frequently asked questions
Can I use pre-cooked beetroot?
Yes! Store-bought cooked beetroot works well and saves preparation time. Choose plain beetroot without added vinegar or seasoning.
Can I make this salad ahead of time?
Yes. Roast the beetroot and prepare the dressing in advance. Keep the greens, avocado, feta, and other ingredients separate, then assemble just before serving.
What can I use instead of feta cheese?
Goat cheese, ricotta salata, or dairy-free feta are delicious alternatives.
Can I serve this salad warm?
Absolutely! You can add slightly warm roasted beetroot to the salad, but allow it to cool a little first so the greens don’t wilt too much.
Is this beetroot avocado salad vegetarian?
Yes. The recipe is vegetarian when made with vegetarian-friendly feta. For a vegan version, use dairy-free feta and maple syrup instead of honey.
Printable recipe card
Roasted Beetroot Avocado and Feta Salad
PREP TIME
15 minutes
COOK TIME
40–50 minutes
TOTAL TIME
About 1 hour
SERVINGS
4
Ingredients
Roasted beetroot
- 3 medium beetroots, about 1 lb
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Salad
- 2 ripe but firm avocados
- 4 cups arugula or mixed greens
- ½ cup crumbled feta cheese
- ¼ small red onion, thinly sliced
- ⅓ cup chopped walnuts, toasted
- 2 tbsp fresh parsley
Honey-balsamic dressing
- 3 tbsp extra-virgin olive oil
- 1½ tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- ¼ tsp black pepper
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Wash and trim the beetroots.
- Drizzle with olive oil and season with salt and pepper.
- Wrap in foil and roast for 40–50 minutes until fork-tender.
- Cool, peel, and cut into wedges or cubes.
- Whisk together all dressing ingredients until combined.
- Wash and dry the greens. Slice the avocado and red onion.
- Arrange greens, beetroot, avocado, and onion on a serving platter.
- Top with feta, toasted walnuts, and parsley.
- Drizzle with dressing and serve immediately.
Notes
- Pre-cooked plain beetroot can save time.
- Add avocado and dressing just before serving.
- For a vegan version, use dairy-free feta and maple syrup instead of honey.
