Servings: 4
Calories: 164kcal
Equipment
Ingredients
- 2 cup Roasted golden beets (about 1 lb or 5 medium beets) peeled and cubed
- 2 cup fresh spinach
- 1 medium cucumber peeled and chopped
- 1 avocado, pitted, peeled, and diced into pieces
- 2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tbsp Dijon mustard
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Prepare the Beets: Rinse the beets thoroughly under cold running water to remove any dirt and debris. Use a vegetable brush if necessary, then pat them dry with a towel. Lay each beet on its side on a cutting board and use a sharp knife to trim off the top and bottom, removing the root and beet greens so that both ends are flat. Repeat this process for each beet.
- Roast the Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45 to 50 minutes until the beets are fork-tender.
- Cool the Beets: Carefully remove the beets from the oven using oven mitts. Place them in a stainless steel bowl and transfer the bowl to the freezer for 30 minutes to cool.
- Peel the Beets: Once the beets have cooled, use a vegetable peeler to remove the skins. Repeat this for each beet.
- Dice the Beets: Place a peeled beet flat side down on the cutting board. Using a sharp paring knife, cut the beet in half. Lay each half flat side down and slice it from top to bottom into wide strips. Then, slice the strips crosswise to create 1-inch cubes. Repeat these steps for all the beet halves. Place the diced beets in a bowl and set aside.
- Prepare the Cucumber: Rinse the cucumber under cold water and pat it dry. Cut off the ends and peel the skin using a vegetable peeler. Cut the cucumber in half crosswise to create two smaller pieces. Slice each piece lengthwise into quarters, then lay each quarter flat side down and slice crosswise into 1-inch cubes. Place the cucumber cubes in a bowl and set aside.
- Dice the Avocado: Hold the avocado in one hand and cut lengthwise around the pit with a sharp knife. Twist the halves to separate them. Carefully strike the pit with the knife blade and twist to remove it, or use a spoon or avocado pitter. Place each avocado half face down on the cutting board, peel off the skin, and slice lengthwise and then crosswise to create diced pieces. Set the diced avocado aside.
- Prepare the Salad Dressing: In a small mixing bowl, combine extra virgin olive oil, red wine vinegar, and Dijon mustard. Whisk together until well blended.
- Compile the Salad: In a large mixing bowl, add the spinach, cucumbers, golden beets, and avocado.
- Toss the Salad: Top the salad with the dressing and toss with tongs until everything is well coated.
- Serve and Enjoy: Dish out the salad and enjoy!
Video
Notes
This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers
Recipe tips and tricks
Want to achieve the best results with your golden beet salad? Check out these essential tips: Use quality ingredients: Start with fresh ingredients for the best flavor and texture. Perfectly roast beets: Choose beets of similar size for even cooking. Wrap them in aluminum foil to retain moisture and ensure tenderness. Check for doneness: Use a fork to test if the beets are tender; they should easily slide through when done. Chill the beets: Cool the roasted beets before mixing them with other salad ingredients to maintain freshness. Add avocado last: To prevent browning, add avocado just before serving. A squeeze of lemon juice can also help keep it vibrant. Dress with salad dressing just before serving: Add the dressing right before serving to avoid sogginess and ensure crisp, flavorful bites. Get longer-lasting leftovers: Use a small amount of dressing for each serving to keep the salad fresh longer. Follow these tips for a perfectly delicious golden beet salad!Additions/substitutions/variations
Looking to customize your salad or find ingredient swaps? Explore our suggestions for recipe additions, substitutions, and variations to make it uniquely yours.Additions
Looking to make the salad more customized check out these salad enhancers for added flavor and texture. Add savory tang and creaminess with a sprinkling of vegan cheese like feta or goat. Increase the crunch and nutty flavor with toasted walnuts or pecans Amp up the sweetness with craisins, raisins or fresh fruit like berries, sliced apples, grapes or pomegranate seeds. Gain protein, fiber, flavor, and texture with a 1 cup of cooked grains like quinoa, amaranth, or teff, Enhance the veggie count with cherry tomatoes, carrots, or sliced red onion for added color, juiciness, sweetness, or a sharp tangy crunch. Minced or pressed garlic for an additional tang and bite. Salad Dressing additions:- A tsp of dried oregano, thyme, or fresh dill in the dressing add a herbaceous flavor.
- Add a tbsp of fresh herbs like parsley, basil, or mint to increase the aromatic taste.
- One tsp of lemon juice lemon for a citrus flavor.
- Sweeten the dressing with a tsp of honey or maple syrup
Substitutions
Here are a list of ingredient substitutions in case you don’t have an ingredient or don’t like something. Golden roasted beets: Substitute with 2 cups of red, white, or purple beets, or use pre-cooked* or canned beets. You can also use 2 cups of roasted carrots (about 3 to 4 medium carrots), sweet potatoes (1 pound), or butternut squash (1 to 1½ pounds). Spinach: Replace with 2 cups of kale, arugula, or mixed greens. Cucumber: Use 1 medium zucchini or 1 cup (about 3 to 4 stalks) of chopped celery for a similar crunch. Avocado: Swap with 1/2 cup of hummus, non-dairy Greek yogurt, or chopped olives. Dijon mustard: Use 1/2 tablespoon of whole grain mustard or yellow mustard. Instead of mustard you can also use a 1/2 teaspoon horseradish, 1 tbsp tahini, 1 tbsp non-dairy greek yogurt, or 1 tbsp lemon or lime juice. Extra virgin olive oil: Use 1 tablespoon of regular olive oil, avocado oil, almond oil, or liquid coconut oil. Red wine vinegar: Use 2 tablespoons of apple cider vinegar, balsamic vinegar, or white wine vinegar. Altering any ingredients will impact the final flavor, texture, and nutritional profile of the recipe.Variations
Here are some recipe variations and alternative cooking methods for beets: Avocado Prep: Use an avocado pitter and peeler tool for easy peeling and pitting. Alter roasting times for smaller beets: For smaller beets, use 10-12 small beets (about half the size of medium beets) and cook for 30-40 minutes. Cooking Beets: Instant Pot: Add 1 cup of water and a trivet to the pot. Cook medium beets on high pressure for 20-25 minutes (15 to 18 minutes for small beets): Cook for 15-18 minutes., then perform a quick release. Boil: Place beets in a large pot and cover with water. Boil for 30-40 minutes (20-30 minutes for small beets). Steam: Place beets in a steamer basket* or steamer pot* over boiling water for 30-40 minutes (20-30 minutes for small beets). Microwave: Cut slits in the beets, place in a microwave-safe dish with 1/4 cup water, cover, and microwave on high for 10-15 minutes (8 to 10 minutes for smaller beets). Microwaving is the quickest method, but roasting or steaming will give you better flavor.How to store salad leftovers
Store salad leftovers in an airtight container in the refrigerator for up to 1 to 2 days. For optimal freshness, it's best to separate the salad ingredients from the dressing when storing. Keep the salad ingredients in an airtight container in the fridge for up to 4 days. Store the remaining dressing in a separate airtight container in the refrigerator for 1 to 2 weeks. Before using, shake the dressing well and toss it evenly with the salad.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker*Nutrition
Serving: 1cup | Calories: 164kcal
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