Beet Avocado and Feta Salad
Fresh, colorful, and refreshing, this Beet Avocado and Feta Salad combines earthy roasted beets, creamy avocado, tangy feta, and crisp greens with a simple lemon dressing. It makes a delicious light lunch, side dish, or Mediterranean-inspired addition to any meal.
Ingredients
- 2 medium cooked or roasted beets, sliced
- 1 ripe avocado, diced
- 3 cups mixed greens or arugula
- ½ cup crumbled feta cheese
- ¼ small red onion, thinly sliced
- ¼ cup walnuts or pecans, roughly chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Arrange the mixed greens on a serving platter or bowl.
- Add the sliced beets, avocado, red onion, feta, and chopped nuts.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the salad just before serving.
- Gently toss to combine, then sprinkle with fresh parsley.
- Serve immediately.
Q&A
Q: Can I use raw beets?
A: Yes, but roasted or cooked beets are softer and sweeter and work especially well in this salad.
Q: Can I make this salad ahead of time?
A: You can prepare the beets and dressing ahead of time, but add the avocado and dressing just before serving.
Q: What can I use instead of feta?
A: Goat cheese, blue cheese, or a dairy-free feta alternative can be used.
Q: Can I add protein?
A: Absolutely. Grilled chicken, chickpeas, lentils, or salmon are excellent additions.
Related Recipe
Mediterranean Chickpea Salad — A fresh combination of chickpeas, cucumber, tomatoes, olives, feta, and a zesty lemon-herb dressing.