How to Make the Perfect Roasted Beet and Arugula Salad with Avocado
American · Medium · 60 min · 2 servings
Earthy roasted beets are paired with peppery arugula and creamy avocado then dressed in a bright citrus vinaigrette for a stunning and nutrient-dense Whole30 salad. This dish works beautifully as a light lunch or an elegant side dish for dinner guests.
Why this recipe works
This Roasted Beet and Arugula Salad with Avocado recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 medium red beets trimmed and scrubbed
- 4 cups baby arugula
- 1 whole ripe avocado sliced
- 3 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon Whole30 compliant Dijon mustard
Step by step instructions
Step 1: Roast the Beets
Preheat your oven to 400 degrees Fahrenheit. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 40 to 50 minutes until a knife can be inserted into the center of the largest beet with no resistance. Remove from the oven and allow the beets to cool in their foil packets for 15 minutes.
Step 2: Peel and Slice the Beets
Once the beets are cool enough to handle, unwrap them and peel off their skins by rubbing them with a paper towel. The skins should slip off very easily after roasting. Slice or quarter the peeled beets into bite-sized pieces. Be aware that beet juice will stain, so handle them carefully or wear gloves.
Step 3: Make the Vinaigrette
In a small bowl or jar, whisk together the lemon juice, Dijon mustard, and 2 tablespoons of olive oil. Season generously with sea salt and black pepper and whisk vigorously until the dressing emulsifies and becomes slightly creamy. Taste and adjust the acidity or seasoning as needed.
Step 4: Assemble the Salad
Arrange the baby arugula on a large serving platter or two individual plates. Scatter the roasted beet pieces evenly over the arugula and fan the sliced avocado on top. Drizzle the lemon vinaigrette over the entire salad and serve immediately to prevent the arugula from wilting.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red beets → golden beets which have a milder and less earthy flavor and do not stain
- baby arugula → mixed spring greens or baby spinach for a less peppery base
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Dressing the salad too far in advance, which causes the arugula to wilt and become soggy before serving
- Not allowing the beets to cool sufficiently before peeling and slicing, which causes the avocado to wilt when they are placed together
Nutrition facts
Per serving: 320 calories, 5g protein, 24g carbs, 24g fat, 9g fiber.
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