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Fresh beetroot avocado salad with rocket
Nutritious salad with beetroot, avocado and toasted walnuts

Beetroot and Avocado Salad with Walnuts

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Meeting of earth and sun. Deep earthy sweetness of beetroot and neutral, buttery creaminess of avocado make a surprisingly good pair. Peppery rocket and bitterish walnuts round off the experience. This salad is not just a side, but a vitamin bomb that brightens up even the greyest winter day with its colour.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot: For cooking beetroot.
  • Salad bowl: For mixing.
  • Frying pan: For toasting walnuts.

Allergen Information

⚠️ Nuts (Walnuts)
⚠️ Milk (cheese)
⚠️ Sulphur dioxide (vinegar)

Instructions

1 ✓

Wash beetroot and boil in skins until soft (approx. 45 mins depending on size). When done, rinse with cold water and rub off skins.

Tip: Boiling in skin preserves beetroot flavour and pigments. Under cold water skin slips off almost by itself (heat shock).
2 ✓

Cut cooled beetroot into wedges or cubes. Toast walnuts in dry pan for a few minutes until fragrant, then crush coarsely.

Tip: Toasting brings out walnut oil taste, essential for salad character.
3 ✓

Mix dressing: olive oil, balsamic vinegar, salt, pepper emulsified in a small bowl.

Tip: Sweetness of balsamic goes great with beetroot.
4 ✓

Slice avocado, drizzle with lemon juice. Make a bed of rocket on plate, pile beetroot and avocado on top.

Tip: Layering is more aesthetic than mixing everything, and beetroot won't stain avocado red immediately.
5 ✓

Drizzle with dressing, crumble feta on top and sprinkle with toasted walnuts.

Tip: Salty cheese counterpoints beetroot sweetness.

Recipe FAQ

Can I use pre-cooked (vacuum packed) beetroot?
Yes, you save lots of time! Taste is almost as good, and it's instantly sliceable.
How to make beetroot colour more vivid?
Add a little vinegar or lemon juice to cooking water. Acidic medium stabilizes colour pigments.

Ingredients

  • 400 g Beetroot
  • 2 whole Ripe avocados
  • 100 g Rocket
  • 100 g Feta cheese (or vegan feta)
  • 50 g Walnut kernels
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 0.5 tsp Ground pepper