This beet salad is full of red and yellow beets, avocado, feta cheese and pecans, all tossed with greens in a homemade balsamic dressing. An easy and beautiful salad that’s perfect for the winter and fall months.

I love hearty and colorful salad recipes such as chicken salad with grapes, Christmas salad, chicken pasta salad, Chinese chicken salad, green bean salad and this fresh and totally delicious salad that features roasted beets.

Beet salad with mixed greens, feta cheese and avocado.

In my opinion, beets are an underrated vegetable. They’re inexpensive, available year round and are loaded with nutrients. This beet salad combines this sweet and earthy veggie with ripe avocado, crumbled feta cheese and pecans, for a salad that’s full of flavor and texture.

Beet Salad Ingredients

To make this salad, you will need mixed salad greens, beets, avocado, feta cheese, pecans, olive oil, balsamic vinegar, honey, Dijon mustard, salt and black pepper.

How Do You Make Beet Salad?

Preheat the oven and scrub your beets. Slice the stem and root ends off the beets, then wrap them in aluminum foil. Roast the beets until they are tender. Let the veggies cool, then use a paper towel to gently peel the skins off. Cut the beets into bite sized pieces and let them cool. Place the salad greens, beets, avocado, feta and pecans in a large bowl. In a small bowl, whisk together the olive oil, balsamic, honey, mustard, salt and pepper to make a vinaigrette. Pour the dressing over the salad. Toss gently to combine, then serve and enjoy.

Roasted red and yellow beets on a sheet pan.

Tips For Beet Salad

  • Use multiple colors of beets for a fancier presentation.
  • This homemade balsamic dressing can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator until you are ready to use it.
  • Make sure to choose a firm, yet ripe avocado so that it doesn’t get mushy in the salad.
  • This beet salad is best served immediately, so make it and enjoy it right away.
  • Serve your salad alongside hearty main course dishes such as Instant Pot chicken thighs, cheese tortellini in meat sauce, chicken shawarma, lasagna roll ups or Tuscan chicken.

Quick Tip

Cut up a block of feta for your salad. Blocks of feta taste better than pre-crumbled feta cheese.

Red and yellow beets, salad greens, feta cheese, avocado and pecans in a bowl.

Recipe FAQs

What pairs well with beets?

Beets pair well with a variety of sweet and savory options. You can combine beets with fruit such as pears or apples. They also go well with other root vegetables such as carrots, parsnips and sweet potatoes. Beets are full of flavor when served with aged cheese such as parmesan, feta or blue cheese.

What is beet salad made of?

Beet salad is made of cooked beets, lettuce and a vinaigrette style dressing. It also often contains cheese, nuts and may also contain fruit.

Is it better to roast or boil beets for salad?

I prefer to roast beets for salad. It’s a hands off method which means you can prepare the rest of the salad components when the beets are in the oven. Roasting the beets also keeps clean up to a minimum, you just throw away the foil and are ready to go without washing pots and pans.

FOLLOW ME

Balsamic dressing being poured over beets, sliced avocado and feta cheese.

Flavor Variations

This roasted beet salad dish is delicious as-is, but you can switch up the ingredients to feature other great flavors.

  • Nuts: Try almonds, walnuts or pine nuts instead of pecans. You can also used candied walnuts or candied pecans.
  • Lettuce: Try baby kale, arugula or spinach instead of mixed greens.
  • Cheese: Feel free to use goat cheese, blue cheese or shaved Parmesan cheese instead of feta cheese.
  • Other Flavors: You can add other ingredients to the salad such as dried cranberries, thinly sliced red onion, roasted asparagus or cherry tomatoes.
  • Protein: Make this salad a meal by adding beans, grilled chicken breast or grilled shrimp on top.
Tongs serving a portion of beet salad tossed in balsamic dressing.

This beet salad is light and refreshing yet packed with flavorful and hearty ingredients. It is a great side salad, or you can add some protein and eat it as a lunch or dinner.

More Great Salad Recipes

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 20 votes

Beet Salad

AuthorSara Welch
Beet salad with mixed greens, feta cheese and avocado.
This beet salad is full of red and yellow beets, avocado, feta cheese and pecans, all tossed with greens in a homemade balsamic dressing. An easy and beautiful salad that's perfect for the winter and fall months.
Time
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course Salad
Cuisine American
Serves 6

Ingredients 

For the salad

  • 6 cups mixed spring greens
  • 1 1/2 pounds beets red, yellow or a combination of the two, look for small to medium sized beets
  • 1 avocado peeled, pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/2 cup pecans coarsely chopped

For the dressing

  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • salt and pepper to taste

Instructions 

  • Preheat the oven to 400 degrees F.
  • Scrub the beets clean and trim the stem and root ends.
  • Place 2-3 beets of the same color on a large sheet of foil. Wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets.
  • Place the foil wrapped beets on a sheet pan. Bake for 1 hour or until beets are tender.
  • Unwrap the beets and let them cool for 10-15 minutes. Use a paper towel to gently rub the skins off the beets.
  • Cut the beets into 1 inch pieces. Cool the beets completely.
  • Place the mixed greens, beets, avocado, feta cheese and pecans in a large bowl.
  • In a small bowl, whisk together the dressing ingredients until smooth.
  • Drizzle the dressing over the beet mixture, gently toss to coat. Serve immediately.

Notes

  1. Use multiple colors of beets for a fancier presentation.
  2. The balsamic dressing can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator until you are ready to use it.

Nutrition

Calories: 320kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 252mg | Potassium: 582mg | Fiber: 6g | Sugar: 13g | Vitamin A: 139IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 2mg

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. All these recipes sound so delicious. I grew beets this year and one more way to use my beets. Thank you for your wonderful recipes.

  2. 5 stars
    This is an Awesome and Healthy Salad with one of the best dressings also. I will substitute this dressing in other salads I have made with sub par dressing recipes.
    I paired it with grilled Salmon.

  3. 5 stars
    This is my top 5 favorite recipe for a salad! And I eat alot of different salads! I love the dressing so much but if I make it for my family I would have to leave out the olive oil. Do you know if its possible to substitute the oil with something else?

    1. I use grapeseed oil. It is bland so rest of ingredients shine. I often odd finely minced garlic and shallots.