Best 13 Beet And Avocado Salad Recipes

ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD

Steps:

• Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
• Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

AVOCADO, BEET, AND ORANGE SALAD

Steps:

• Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
• Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
• Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE

Steps:

• Preheat broiler for high heat. Line a baking sheet with foil.
• Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
• Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
• To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
• Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

APPLE, BEET AND AVOCADO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
• Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
• Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
• Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.

BEET, AVOCADO AND GOAT CHEESE SALAD

Steps:

• Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
• Roast beets in 350 degree oven for approximately 1 hour.
• While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
• Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
• Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
• Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
• Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
• Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
• Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
• Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!

BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS

Steps:

• In a large bowl, toss beets, celery, cucumber, and scallions.
• To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

AVOCADO, BEET, PEA AND CUCUMBER SALAD

Steps:

• Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and then plunge peas into ice water to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and then plunge beets into ice water to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl.
• In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve.
• In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados.
• To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Remove ring mold, and serve.

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE

Steps:

• Preheat broiler for high heat. Line a baking sheet with foil.
• Mix the goat cheese with the basil in a bowl.
• Spread cheese mixture evenly on four slices of bread.
• Place on prepared baking sheet.
• Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
• Remove and set aside.
• To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste.
• Slowly pour in olive oil while continually whisking until dressing is smooth.
• Place diced beets and mixed greens into a large bowl.
• Drizzle vinaigrette over top; toss to coat.
• Divide salad onto four chilled plates.
• Top with avocado and hazelnuts.
• Serve with goat-cheese tartines.

ROASTED BEET, AVOCADO AND PISTACHIO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
• Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
• To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.

GOLDEN BEET SALAD WITH AVOCADO AND FETA

Steps:

• Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.
• Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula; toss to coat. Add beets to remaining juice mixture; toss to coat. Place arugula mixture on a platter; top with beet mixture, avocado, and feta.

BEET SALAD WITH AVOCADO, FENNEL, RED ONION, AND MINT

Steps:

• Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 15 minutes. Rinse under cold water to cool, then peel. Cut beets into 1-inch cubes. Whisk olive oil and lime juice in medium bowl to blend. Season to taste with salt and pepper. Transfer 2 tablespoons dressing to small bowl; add avocado and toss to coat. Toss beets, fennel, onion, and mint in large bowl with enough remaining dressing to coat. Season salad to taste with salt and pepper. Spoon avocado mixture atop beet salad and serve.

ROASTED BEET AND AVOCADO SALAD

Steps:

• 1.Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. 2.Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream. 3. Next make your goat cheese medallions. Slice your goat cheese in discs and and roll in ground pistachios. I ground my pistachios in my mini food processor. You can make these ahead of time and cover them in Saran Wrap and put them in the refrigerator 4. Slice your beets (I usually put 3 on the plate) And then 3 small slices of avocado. (I don't slice the avocado until the last minute because it will turn brown) Add one medallion of goat cheese Then drizzle the dressing. (blend up the dressing one more time right before serving) I usually put extra dressing on the table if ppl want more.rve. Make Ahead The roasted beets and dressing can be refrigerated overnight.

BEET AND AVOCADO SALAD

Steps:

• In a bowl mix shallots, oil, vinegar and two tablespoons of herbs if using. Add salt and pepper to taste. Boil beets until cooked. Peel skin off with potato peeler. Cut ends off and slice. Cut avocado in half. Remove pit. Cut into thin slices. Assemble by placing a beet slice first, then covering it with a layer of avocado, and placing another beet slice on top. You can do several layers. Drizzle vinagrette and garnish with herb chiffonade.