Beetroot and Avocado Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A stunning salad with roasted beets and creamy avocado, tossed in a simple vinaigrette for a beautiful, nutrient-rich side or main. This mediterranean-inspired salads ready in about 45 minutes pairs beets, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced beets
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1, diced avocado
• 2 cups mixed greens
• 1/4 cup, crumbled feta cheese
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1/4 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F (200°C); toss 2 diced peeled beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread beets in a single layer on a baking sheet and roast for 25 minutes until tender when pierced with a fork.
3. Step 3: While beets roast, whisk together 2 tbsp red wine vinegar, 2 tbsp olive oil, 1 tbsp honey, and 1/4 tsp Dijon mustard in a small bowl.
4. Step 4: Once beets are done, let cool for 10 minutes.
5. Step 5: In a large bowl, combine 2 cups mixed greens, 1 diced avocado, and 1/4 cup crumbled feta cheese.
6. Step 6: Add cooled roasted beets to the bowl, then drizzle with vinaigrette and toss gently to combine.