Roasted Beet & Avocado Power Salad

Table of Contents

Description:
A vibrant, heart-healthy salad packed with antioxidants, healthy fats, and protein! Earthy roasted beets, creamy avocado, crunchy nuts, and tangy feta come together over fresh greens, all tied together with a simple olive oil and balsamic dressing. Light, flavorful, and incredibly nourishing!

Ingredients:

3 medium beets, roasted and cubed (or use pre-cooked beets for convenience)
1 ripe avocado, diced
1/4 cup crumbled feta cheese
1/4 cup walnuts or pecans, toasted
1 large handful of mixed greens (arugula, spinach, or lettuce)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste

Instructions:

Prepare the Beets:
If using raw beets, roast them first. Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for about 45–60 minutes until fork-tender. Let them cool, peel, and cube.
Toast the Nuts:
In a dry skillet over medium heat, toast the walnuts or pecans for 2–3 minutes until fragrant. Set aside.
Assemble the Salad:
On a large serving plate or bowl, arrange the mixed greens. Top with cubed roasted beets and diced avocado.
Add the Cheese and Nuts:
Sprinkle crumbled feta and toasted nuts over the top.
Dress the Salad:
Drizzle with olive oil and balsamic vinegar. Season with salt and freshly cracked black pepper.
Serve:
Toss gently just before serving to coat everything lightly with the dressing.

Notes:

Pre-cooked Beets: Saves lots of time! Look for vacuum-sealed cooked beets in the refrigerated produce section.
Nut Alternatives: Try almonds, pistachios, or sunflower seeds if you prefer.
Cheese Swap: Goat cheese or blue cheese are fantastic alternatives to feta.

Tips for Success:

Balance the Flavors: The sweetness of the beets, creaminess of avocado, saltiness of feta, and the crunch of nuts make the perfect bite — make sure each forkful gets a bit of everything!
Don’t Overdress: Use light hands with dressing; too much can overpower the delicate flavors.
Cut Just Before Serving: Dice avocado and assemble salad just before eating to keep it fresh and vibrant.
Optional Add-ins: Add grilled chicken, quinoa, or chickpeas for extra protein.

Servings:

Serves 2–3 people as a main course or 4 as a side dish.

Nutritional Info (Per Serving, approx for 3 servings):

Calories: 320 kcal
Protein: 7g
Fat: 24g
Carbs: 19g
Fiber: 6g
Sugar: 8g
Sodium: 250mg

(Note: Based on standard feta and olive oil usage; nutritional values may vary slightly.)

Benefits:

High in Antioxidants: Beets are loaded with betalains which help fight inflammation.
Healthy Fats: Avocado and nuts provide heart-healthy monounsaturated fats.
Rich in Fiber: Supports digestion and keeps you feeling full longer.
Nutrient Dense: Packed with vitamins A, C, K, magnesium, and potassium.
Mood Booster: Walnuts and spinach contribute to better brain and mood health!

Q&A:

Q: Can I meal prep this salad?
A: Absolutely! Keep the dressing separate and add the avocado just before serving to keep it fresh.

Q: What can I use instead of feta?
A: Goat cheese, ricotta salata, or omit the cheese for a dairy-free version.

Q: How long does it last?
A: Assembled salad (without dressing or avocado) lasts 2 days refrigerated. Once dressed, it’s best eaten immediately.

Q: Can I roast beets ahead of time?
A: Yes! Roasted beets can be kept in the fridge for up to 5 days, making salad assembly super quick.