Beet, Avocado and Arugula Salad Recipe

Name: Beet, Avocado and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds medium beets; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Salt; 1/4 cup pine nuts; 1 whole lemon; 1/2 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Freshly ground pepper; 2 Hass avocados, cut into 1-inch pieces; 4 cups lightly packed baby arugula; 4 ounces Spanish Cana de Cabra, coarsely crumbled, or semi-firm aged goat cheese, shaved (1 cup)

Servings: persons

1 1/2 pounds medium beets
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt
1/4 cup pine nuts
1 whole lemon
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
2 Hass avocados, cut into 1-inch pieces
4 cups lightly packed baby arugula
4 ounces Spanish Cana de Cabra, coarsely crumbled, or semi-firm aged goat cheese, shaved (1 cup)

1
Preheat the oven to 375.
2
In a small baking dish, rub the beets all over with the 1 tablespoon of olive oil and season with salt.
3
Cover with foil and bake for about 1 hour, until the beets are tender.
4
Uncover the dish and let the beets cool slightly.
5
Peel the beets and cut them into 1-inch wedges.
6
Meanwhile, spread the pine nuts in a pie plate and bake for about 7 minutes, until golden.
7
Let cool completely.
8
Using a sharp knife, carefully peel the lemon, removing all of the bitter white pith.
9
Cut in between the membranes to release the sections; cut the sections into small pieces.
10
In a small bowl, whisk the lemon zest and juice with the remaining 1/4 cup of olive oil and season with salt and pepper.
11
Stir in the lemon pieces.
12
In a large bowl, toss the avocados and arugula with half of the dressing and season lightly with salt and pepper.
13
Transfer to plates.
14
In the same bowl, toss the beets with the remaining dressing.
15
Spoon the beets over the salad, top with the toasted pine nuts and shaved cheese and serve.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds medium beets, 1/4 cup plus 1 tablespoon extra-virgin olive oil, Salt, 1/4 cup pine nuts, and more.

Yes, Beet, Avocado and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet, Avocado and Arugula Salad

How did you like this recipe?

Frequently Asked Questions