Roasted Beetroot and Avocado Salad with Feta
Description
This salad is fresh, earthy, and well-balanced, combining sweet roasted beetroot, creamy avocado, and crumbly feta cheese over a bed of crisp leafy greens. Finished with a simple olive oil dressing and light seasoning, it delivers both vibrant color and clean, satisfying flavor.
Ingredients (Serves 2–3)
Salad Ingredients
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3 medium beetroots
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1 tablespoon olive oil (for roasting)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 cups mixed leafy greens (lettuce, arugula, or spinach)
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1–2 ripe avocados, sliced
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80–100 g feta cheese, crumbled
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1 tablespoon mixed seeds (pumpkin seeds, sesame seeds, or hemp seeds – optional)
Dressing
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2 tablespoons extra virgin olive oil
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1 tablespoon lemon juice or balsamic vinegar
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Salt to taste
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Freshly ground black pepper
Instructions
Step 1: Roast the Beets
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Preheat the oven to 200°C (400°F).
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Wash and peel the beetroots, then cut into bite-sized chunks.
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Toss with olive oil, salt, and black pepper.
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Spread on a baking tray lined with parchment paper.
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Roast for 30–40 minutes, turning once, until tender.
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Remove from oven and allow to cool slightly.
Step 2: Prepare the Dressing
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In a small bowl, whisk together olive oil and lemon juice (or balsamic vinegar).
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Season lightly with salt and black pepper.
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Set aside.
Step 3: Assemble the Salad
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Place leafy greens evenly in a large serving bowl or plate.
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Arrange roasted beetroot and avocado slices on top.
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Sprinkle crumbled feta cheese over the salad.
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Add mixed seeds if using.
Step 4: Finish and Serve
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Drizzle the dressing evenly over the salad.
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Add a final pinch of black pepper.
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Serve immediately.
Texture & Flavor Profile
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Texture: Soft roasted beets, creamy avocado, crisp greens
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Flavor: Sweet, earthy, fresh, and lightly tangy
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Style: Clean, Mediterranean-inspired, and nutritious
Serving Suggestions
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Enjoy as a light lunch, starter, or side dish
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Pair well with grilled chicken, salmon, or crusty bread