Beet & Avocado Salad

 

Beet & Avocado Salad

Ingredients:

3 medium beets, roasted and cut into cubes (or use pre-cooked beets for convenience)

1 ripe avocado, peeled, pitted, and diced

1/4 cup crumbled feta cheese, for a creamy, tangy touch

1/4 cup toasted walnuts or pecans, roughly chopped for crunch

1 generous handful of fresh mixed greens, such as arugula, spinach, or baby lettuce

1 tablespoon extra virgin olive oil, for richness

1 tablespoon balsamic vinegar, for acidity and depth

Salt and freshly ground black pepper, to taste

Instructions for Beet & Avocado Salad

1. Roast the Beets (if not pre-cooked):

Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 45–60 minutes, or until a fork pierces easily. Allow to cool, then peel and cut into cubes.

2. Toast the Nuts:

Place the walnuts or pecans in a dry skillet over medium heat. Toast for 2–3 minutes, stirring occasionally, until they become fragrant and lightly golden. Remove from heat and set aside.

3. Build the Base:

Spread the mixed greens on a large serving platter or salad bowl, creating a bed for the toppings.

4. Add Main Ingredients:

Evenly distribute the roasted beet cubes and diced avocado over the greens.

5. Top with Cheese and Nuts:

Sprinkle crumbled feta and toasted nuts across the salad for a mix of creamy and crunchy textures.

6. Dress the Salad:

Drizzle the olive oil and balsamic vinegar evenly over the top. Season with a pinch of salt and freshly ground black pepper to taste.

7. Finish and Serve:

Gently toss the salad just before serving to combine the flavors and coat everything with the dressing. Serve immediately.