Beet and Avocado Salad

As spring has approached and my pregnancy nears the end, I have found myself craving colorful foods and sugar. Fortunately, there are healthy vegetables that provide vibrant hues and sweetness. One of them is beets! This simple salad is savory and sweet, light but satiating. Plus, it’s beautiful. You can serve it with grilled chicken or steak, but it’s great on its own as well.

Ingredients
1 large red beet
1 large golden beet (or 3 small beets)
1 avocado, diced
1/2 C fresh basil
5 oz baby spinach
1/4 C extra virgin olive oil
1/4 C balsamic vinegar
1 tsp salt

Method

Wash and peel beets and shred in a high-powered blender or Vitamix. Add fresh basil and pulse to mix.

Chop spinach and dice avocado.

Emulsify olive oil, balsamic vinegar, and salt to make the salad dressing.

Toss all ingredients together and drizzle with dressing.

Enjoy immediately or package portions for later!

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Beet and Avocado Salad

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients
1 large red beet
1 large golden beet (or 3 small beets)
1 avocado, diced
1/2 C fresh basil
5 oz baby spinach
1/4 C extra virgin olive oil
1/4 C balsamic vinegar
1 tsp salt

Method

  1. Wash and peel beets and shred in a high-powered blender or Vitamix. Add fresh basil and pulse to mix.
  2. Chop spinach and dice avocado.
  3. Emulsify olive oil, balsamic vinegar, and salt to make the salad dressing.
  4. Toss all ingredients together and drizzle with dressing.
  5. Enjoy immediately or package portions for later!

3 Comments

  1. Joyce Loving says:

    How much avocado did you use? Looks like a lot in photo. A recipe I might try using lemon juice to replace the vinegar.

    Like

    • Joyce, thanks for catching the missing ingredient! We used one avocado in the recipe, but there’s probably no such thing as too much avocado.

      If you plan to use lemon juice in place of the balsamic, I’d probably use 3 Tbsp instead of the full 1/4 C. Enjoy!

      Like

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