This vibrant roasted beet salad combines naturally sweet beets, creamy avocado, tangy goat cheese, and refreshing orange slices for a colorful, nutrient-packed meal.
Rich in fiber, plant-based protein, and heart-healthy fats, it’s low in saturated fat and perfect for everyday dining.
Quick to assemble and satisfying, it makes a great lunch, side, or light dinner.
Nutritious Roasted Beet Avocado Salad
Equipment
- 1 large sheet pan
- Parchment Paper
- Aluminum foil
- Small bowl (for dressing)
- Whisk
- Knife
- Cutting board
- Large serving bowl
Ingredients
For the Salad:
- 10 oz fresh beets 4–5 small or 2–3 medium, scrubbed and trimmed
- 5 oz baby greens spring mix, baby spinach, or arugula
- 1 avocado sliced
- 2 navel oranges peeled and sliced into thin rounds
- 3 oz goat cheese crumbled
- ⅓ cup pumpkin seeds toasted
- Olive oil for roasting
For the Balsamic Dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the beets evenly. Line a large sheet pan with parchment paper to prevent sticking and make cleanup effortless. This simple step will keep your beets from sticking to the pan and maintain their beautiful color.
- Wrap and Season the Beets: Take your cleaned and trimmed beets and drizzle them lightly with olive oil. Wrap each beet individually or, if they are small, group several together in aluminum foil. Make sure the foil is snug but not tight, allowing the beets to steam slightly inside their packets. This method locks in moisture and concentrates their natural sweetness.
- Roast the Beets: Place the foil-wrapped beets on the prepared sheet pan and roast in the preheated oven for 45–55 minutes. Check for doneness by inserting a sharp knife into the center of the largest beet; it should slide in easily without resistance. Roasting brings out their earthy sweetness and softens them just enough for slicing.
- Cool and Peel the Beets: Once roasted, remove the beets from the oven and let them cool for 10–15 minutes until they are safe to handle. Using either your hands or a small paring knife, gently peel off the skins. The skins should slip away easily; if needed, use a paper towel to rub off stubborn patches. Peeling now ensures a smooth, tender texture in your salad.
- Slice the Beets: Place the peeled beets on a cutting board and slice them into thin rounds or half-moons, depending on your preference. Aim for uniform thickness so each slice cooks evenly and presents beautifully in the salad. These slices will add a stunning pop of deep color and a tender bite.
- Prepare the Greens Base: In a large serving bowl, add your choice of baby greens, such as spring mix, baby spinach, or arugula. Gently toss them to distribute the leaves evenly, creating a fresh, crisp base for your salad. The greens add fiber, vitamins, and a slightly peppery note that balances the sweetness of the beets.
- Add the Fruit and Avocado: Peel and thinly slice the navel oranges into circular rounds and set aside. Slice the avocado carefully to maintain its creamy texture. Arrange the beet slices, orange rounds, and avocado slices over the bed of greens. The contrast of colors, textures, and flavors will make the salad visually appealing and taste harmonious.
- Incorporate Goat Cheese and Seeds: Crumble the goat cheese evenly over the salad, allowing its tangy, creamy flavor to complement the sweet beets and citrusy oranges. Sprinkle toasted pumpkin seeds on top to add a satisfying crunch and a boost of protein and healthy fats. This step ensures every bite has layers of texture and flavor.
- Prepare the Balsamic Dressing: In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season with kosher salt and freshly ground black pepper to taste. Whisk until emulsified, forming a smooth, glossy dressing that will coat the salad ingredients perfectly.
- Dress and Serve the Salad: Lightly drizzle some of the balsamic dressing over the assembled salad to prevent the leaves from wilting and to add a balanced flavor. Serve the remaining dressing on the side for guests to add more as desired. Gently toss if preferred, or leave layered for a stunning presentation. Enjoy immediately as a vibrant, healthy, and satisfying meal.
Notes
- Use fresh, firm beets for the best flavor and texture. Avoid beets with soft spots or blemishes.
- Small to medium-sized beets roast more evenly, but if using large beets, cut them in half for uniform cooking.
- Toast pumpkin seeds in a dry skillet over medium heat for 3–5 minutes, stirring constantly, until golden brown and fragrant.
- For easier peeling, you can roast the beets in silicone baking cups or a covered baking dish to minimize mess.
- The dressing can be made in advance and stored in the refrigerator for up to a week. Shake or whisk before using.
Chef’s Secrets for Perfect Salad
The secret to a truly standout roasted beet salad is in balancing flavors and textures.
Roasting the beets slowly brings out their natural sweetness, while slicing them thinly ensures they blend seamlessly with creamy avocado and juicy orange rounds.
Toasting pumpkin seeds enhances their nutty flavor, adding a satisfying crunch.
When assembling, drizzle dressing just before serving to preserve the freshness of greens and avocado.
For an extra touch, add a few fresh herbs like thyme or parsley to brighten flavors.
Serving Suggestions for Every Occasion
This salad is versatile enough for multiple occasions.
Serve it as a light lunch alongside whole-grain bread, or as a side dish for roasted chicken or fish.
For a brunch table, plate individual portions on small salad plates for a visually appealing presentation.
Leftover roasted beets can be chilled and later added to grain bowls, wraps, or even smoothies for an extra nutrient boost.
Pair the salad with a crisp white wine, sparkling water, or a citrusy iced tea to complement the bright, earthy flavors.
Storage Tips to Keep Fresh
Store leftover roasted beets and pumpkin seeds separately in airtight containers in the refrigerator for up to 5 days.
Keep avocado slices separate and only assemble the salad when ready to serve, as avocado oxidizes quickly.
The balsamic dressing can be refrigerated for up to one week.
When preparing ahead for meal prep, assemble greens and other delicate ingredients just before eating to maintain crispness and color.
Gently toss the salad with dressing just before serving to prevent soggy leaves.
Frequently Asked Questions
1. Can I use canned or pre-cooked beets instead of fresh?
Yes, you can, but fresh beets provide the best flavor and texture. If using canned beets, drain and pat dry before slicing and adding to the salad.
2. Can I make this salad vegan?
Absolutely! Simply replace the goat cheese with a plant-based cheese alternative or omit it entirely. The salad will still be creamy and flavorful thanks to avocado.
3. How do I store leftover salad?
Store components separately in airtight containers. Keep greens, avocado, and dressing apart from roasted beets to maintain freshness. Assemble just before eating.
4. Can I add protein to make it a full meal?
Yes! Grilled chicken, seared salmon, cooked quinoa, or chickpeas make excellent additions for a more filling, protein-rich meal.
5. Can I prepare this salad in advance for a party?
Yes, but keep the delicate ingredients separate until serving. Roast and slice the beets a day ahead, toast pumpkin seeds, and prepare the dressing.
Assemble just before guests arrive for optimal presentation and flavor.
