Avocado & Beet Salad Recipe

Prepare beets (if not pre-cooked)

If using raw beets: preheat oven to 400°F (200°C). Trim greens, wrap each beet in foil with a drizzle of olive oil and a pinch of salt, roast 45–60 minutes until tender when pierced with a knife. Cool, peel and slice or dice. If using pre-cooked or jarred beets, drain and pat dry.

Toast almonds

Place sliced almonds in a dry skillet over medium heat. Shake the pan frequently for 2–4 minutes until fragrant and lightly golden. Transfer to a small bowl to cool (they will keep crisp).

Prep avocado and onion

Halve the avocado, remove the pit, scoop flesh out and slice into 1/4-inch slices or cubes. Place slices in a bowl and gently toss with the teaspoon of lemon juice to slow browning. Thinly slice the red onion into rings or half-moons; if sharp, soak in cold water for 5 minutes then drain and pat dry to mellow the flavor.

Assemble salad

In a large bowl, combine the mixed salad greens and chopped parsley (if using). Add the cooled beets, mandarin orange segments, avocado, and drained/sliced red onion. Crumble the goat cheese over the top and sprinkle with toasted almonds. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, but hold final seasoning until after dressing is added.

Whisk dressing by hand: In a small bowl or jar, combine 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp minced shallot, and 1 tsp fresh lemon juice. While whisking, slowly stream in 4 tbsp extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust sweetness or acidity (add another 1/2 tsp honey or 1/2 tsp vinegar as needed). Alternatively, shake all ingredients in a tightly sealed jar until combined.

Dress and toss: Just before serving, drizzle about 3–4 tablespoons of dressing over the assembled salad (reserve any extra). Gently toss using tongs to coat the greens and distribute toppings without mashing the avocado. Taste and add additional dressing, salt or pepper as desired.

Plate and finish: Divide salad among 4 plates or bowls. If using extra dressing, pass at the table. Optionally garnish with a few extra mandarin segments, a small crumble of goat cheese, and a scattering of toasted almonds.