Name: Roasted Beet Avocado Salad with Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Cuisine: US
Ingredients: 1 pound beets, peeled and cut into 1-inch pieces; 2 tablespoons olive oil, divided; 1 clove garlic, minced; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh lime juice; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1 ripe avocado, cubed

Beet Salad

Roasted Beet and Avocado Salad

Aug 26, 2025
by Abby Murray
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

30 mins
TOTAL TIME

55 mins
SERVING

1 People
VIEWS

0

Earthy roasted beets meet creamy avocado in this vibrant salad, a delightful dance of textures and flavors. A simple yet elegant dish perfect as a light lunch, a colorful side, or a base for a more substantial meal.

Ingridients

Adjust Servings

1 pound beets, peeled and cut into 1-inch pieces

2 tablespoons olive oil, divided

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

2 tablespoons fresh lime juice

1 tablespoon honey

1 tablespoon Dijon mustard

1 ripe avocado, cubed

Nutrition

Carbohydrate

102 g
Cholesterol

0 mg
Fiber

37 g
Protein

17 g
Saturated Fat

14 g
Sodium

1080 mg
Sugar

57 g
Fat

101 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

5 mins

In a bowl, combine the beets, 1 tablespoon of olive oil, and minced garlic. Season with salt and pepper, then toss to ensure the beets are evenly coated. Spread the beets in a single layer on the prepared baking sheet. (5 minutes)

03

Step

40 mins

Roast in the preheated oven until the beets are tender and slightly caramelized, about 30 minutes, flipping them halfway through the cooking time. Allow the roasted beets to cool to room temperature. (40 minutes)

04

Step

5 mins

While the beets are cooling, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, and Dijon mustard. Season with salt and pepper to taste. (5 minutes)

05

Step

5 mins

In a large bowl, gently combine the cooled roasted beets and the cubed avocado. Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately or chill for later. (5 minutes)

For a richer flavor, try using balsamic vinegar instead of lime juice in the dressing.
Add toasted nuts like walnuts or pecans for extra crunch and a nutty flavor.
Feel free to add other roasted vegetables such as sweet potatoes or carrots to the salad for added variety.
If you don't have Dijon mustard, a touch of whole-grain mustard will also work well.
For a spicier kick, add a pinch of red pepper flakes to the dressing.

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Abby Murray

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.