Avocado Beet Salad with Citrus Vinaigrette

Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!

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

Ingredients

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

Citrus Vinaigrette:

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

Method

1 Cook the beets: 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.

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

3 Toss the beets in vinaigrette: When the beets are done, drain them, and peel off the outer skin. Cut the beets in half, and the halves into wedges.(Tip: use a plastic cutting board when cutting red beets. Red beets will stain wooden cutting boards.)

Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette.

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

5 Arrange the salad: Toss the salad greens with a 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Sharon

    Seriously delicious. I had no idea how well beets and pistachios complement one another!

    xxxxxyyyyy

  • Macmonk

    The salad dressing…meh. Needed a tsp of honey.
    Toasted walnuts or macadamia nuts would be better.
    Butter lettuce would be a better choice.
    Yellow beets won’t stain a cutting board.
    No Ground pepper?

  • Pam

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

  • 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!