Go Back
–+ servings
Overhead shot of a beet salad with feta cheese, avocadoes and pecans on a serving platter
Print

Beet Salad with Feta, Avocado and Pecans

Easy and delicious beet salad recipe prepared with homemade roasted beets, creamy feta cheese, shallots, avocado slices and toasted pecans with a balsamic vinaigrette dressing.
Course Salad
Cuisine American, European, International
Keyword Avocado, Balsamic dressing, Feta cheese, Roasted beets, Shallots
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients

For the roasted beets:

  • 2 lb 900 g beets - 4 large or 6 medium beets , scrubbed and trimmed
  • 1 tablespoon olive oil
  • A pinch of salt and black pepper

For the balsamic vinaigrette dressing:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 tablespoons maple syrup or honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the salad:

  • 6 packed cups mixed baby greens
  • 4 oz or 120 g feta cheese, crumbled
  • 1 small shallot thinly sliced
  • 2 avocados peeled and sliced just before serving
  • 1/2 cup toasted pecans roughly chopped

Instructions

Roast the beets:

  • Preheat the oven to 400°F (200°C). Wrap the beets loosely in foil and place them on a baking sheet. Roast for about 1 hour, or until tender when pierced with a knife. Roasting time depends on the size of your beets - larger ones may need up to 90 minutes.
    You can also cut the large ones in half (and wrap the halves in foil) to reduce the roasting time.
    Beets wrapped in foil on a baking sheet
  • When ready, unwrap and let cool until safe to handle. Peel and cut into cubes.
    Roasted beets being diced on a cutting board
  • Place the cubed beets in a bowl and toss with olive oil, salt, and pepper. Set aside.
    Diced roasted beets with olive oil, salt, pepper in a clear bowl

Make the balsamic dressing:

  • In a small bowl or jar, add olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper. Whisk or shake until combined.
    Balsamic vinaigrette dressing with mustard and maple syrup in a small bowl with a whisk in it

Assemble the beet salad:

  • Arrange the greens on a large serving platter. Scatter the diced beets over the top.
    Diced roasted beets with olive oil, salt, pepper in a clear bowl
  • Sprinkle the feta over the salad, then add the shallot.
    A platter with beet salad with feta cheese and shallots and a bowl of balsamic dressing on the side
  • Add the avocado slices, followed by the pecans.
    Preparation for beet salad with feta, avocado, pecans with the dressing on the side
  • Drizzle with the vinaigrette just before serving. Enjoy!
    Spooning the balsamic dressing onto the beet salad in a bowl

Notes

?This salad is best assembled shortly before serving for the best flavor and appearance.
?I used a mix of baby arugula, baby spinach, and baby chard, but any mixed baby greens will work.
?Slice the avocados just before serving and toss with a little lemon juice/olive oil to prevent browning.
?Beets can be roasted up to 2 days ahead and stored in the refrigerator. Bring to room temperature before assembling the salad.
?Don’t skip toasting the pecans - it brings out more flavor. They can be toasted for 5-7 minutes in a 350°F / 175°C oven or 3-4 minutes in a dry skillet.
?For a different crunch, toasted almonds, walnuts, or pistachios can be used instead of pecans. For a nut-free option, swap in roasted chickpeas.
?If you have leftovers, store them in an airtight container in the refrigerator and enjoy within 1 day. The greens may soften once dressed.