Beet And Avocado Salad** Recipe
Glazed Beets, Quinoa, Avocado, Fresh Orange, Arugula and Honey-Yogurt Sauce
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Ingredients
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Beets & Glaze
Quinoa
Salad
Honey-Yogurt Sauce
Finishing & Garnish
Method
Beets & Glaze
- 1
Preheat and prepare beets
Preheat oven to 400°F (200°C). Trim beet greens close to the stem, scrub beets thoroughly and leave skins on. Toss the beets in 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper to coat.
- 2
Roast beets
Wrap each beet loosely in foil (or place together in a foil packet) and roast on a baking sheet for 35–45 minutes, depending on size, until a paring knife or skewer slides easily into the center. Check for doneness at 35 minutes.
- 3
Make the glaze
While beets roast, combine 2 tbsp balsamic vinegar, 2 tbsp honey and 1 minced garlic clove in a small saucepan. Warm over medium-low heat until slightly thickened (2–4 minutes); stir and simmer gently — do not burn. Remove from heat and set aside.
- 4
Peel and glaze
When beets are tender, remove from oven and unwrap (use gloves or paper towel to handle — skins will be hot). Let cool slightly, then rub skins off with a towel or peel with a small knife. Slice roasted beets into wedges or 1/2-inch slices. Toss warm beet slices in the warm balsamic-honey glaze to coat evenly.
Quinoa
- 5
Rinse and cook
Rinse 1 cup quinoa thoroughly in a fine-mesh sieve under cold water until the water runs clear. Combine rinsed quinoa, 2 cups water and 0.25 tsp salt in a medium saucepan. Bring to a boil over high heat.
- 6
Simmer
Once boiling, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed and quinoa is tender.
- 7
Salad
- 8
Prepare orange and avocado
Segment the orange over a bowl to catch juices: cut away peel and pith, then slice between membranes to release segments. Reserve any juice for the vinaigrette if you like. Halve, pit and slice the avocados into 1/2-inch slices and toss gently with 1 tbsp lemon juice to prevent browning.
- 9
- 10
Dress arugula
In a large bowl, combine 4 cups arugula with 1 tbsp olive oil, 1 tbsp lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Toss lightly to coat the leaves.
Honey-Yogurt Sauce
- 11
Combine sauce ingredients
In a small bowl, whisk together 0.5 cup Greek yogurt, 1 tbsp honey, 1 tbsp fresh lemon juice, 0.125 tsp salt and 0.0625 tsp black pepper until smooth.
- 12
Adjust consistency
If the sauce is too thick for drizzling, whisk in up to 1 tbsp cold water, 1 tsp at a time, until it reaches a pourable but creamy consistency. Taste and adjust sweetness or acidity as desired.
Finishing & Assembly
- 13
Assemble the salad
On a platter or individual plates, lay a bed of dressed arugula. Spoon 1 cup of warm (or room-temperature) quinoa onto the arugula (divide evenly for servings). Arrange glazed beet slices, orange segments and avocado slices over the quinoa and greens. Sprinkle toasted walnuts across the top.
- 14
