Roasted Beet and Arugula Salad with Avocado
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.
A vibrant Whole30 salad combining roasted beets, arugula, and avocado with a simple lemon vinaigrette.
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Instructions
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.
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.
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.
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.
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