Avocado Beet Salad with Citrus Vinaigrette

Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
Photography Credit: Elise Bauer

Quick, grab a pen and paper and write down your top 5 favorite foods. What are they?

No matter what year, what season, or where I am, the numero uno top food item on my list is always avocado. I once read that some ultra-thin celebrities avoid eating avocados because they are fattening (never mind that avocados contain good fats, the ones your body need).

That is reason enough for me to never ever want to be an ultra-thin celebrity. Yikes! Give up avocados? Never!

There are almost always a few in my fridge, at various stages of ripeness. So it’s easy enough to whip up a salad that makes use of avocados, like this lovely beet salad with pistachios and a citrus vinaigrette.

Any color beet will do, though the red ones will tend to stain everything around them, so for presentation purposes I love yellow or orange beets. The tanginess of the citrus vinaigrette balances the sweetness of the beets and the richness of the avocados.

So tell me, are avocados on your list?


Avocado Beet Salad with Citrus Vinaigrette Recipe

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4


  • 4 medium-sized beets (any color), green tops removed, beets scrubbed clean
  • 1 just ripe avocado
  • 4 ounces mixed green lettuces
  • 2 Tbsp pistachios, chopped


  • 1 Tbsp minced shallot
  • 2 Tbsp rice vinegar (unseasoned)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh orange juice
  • 2 teaspoons lemon zest
  • 1 teaspoon orange zest
  • A Pinch of salt
  • 1/3 cup good quality light olive oil


1 Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork.

When done, drain, peel off the outer thick skin, and let the beets cool to room temp.

2 Whisk together the citrus vinaigrette ingredients in a small bowl.

3 When the beets are cool and you are ready to serve, cut the beets in half and the halves into wedges. Tip: use a plastic cutting board when cutting red beets. They will stain wooden cutting boards.

Cut and peel the avocado, cut the avocado into chunks (see how to peel and cut an avocado).

4 Slice the avocado into wedges. Toss the salad greens with half of the citrus vinaigrette. Arrange the dressed greens on serving plates.

Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads.

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Avocado Beet Salad

Showing 4 of 9 Comments

  • Pam

    We tried this using mustard greens and a medley of beets. The spicy greens with the rich avocado was divine.

  • Janet

    What happened to the recipe box on this site?

  • Judy B.

    Mad about avocados and beets! This looks like the perfect, brightly flavored salad to go with the grilled chicken we are doing next weekend! So easy and so lovely to look at. Thanks, Elise!

  • The Persian Pot

    Is there pistachios in it? Then I Love It.
    I didn’t know beets have different colors as I had only seen red beets.
    It looks Beautiful!

  • Alanna Kellogg

    So curious … why not use extra-virgin olive oil? PS Lovely colors, lovely salad!

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