Roasted Beet, Avocado & Feta Salad Bowl
This salad bowl is vibrant, naturally sweet, and perfectly balanced. Roasted beets add depth, avocado adds richness, and feta brings a salty contrast—ideal as a light meal or a beautiful side dish.
Time
Prep: 10 minutes
Roast: 35–40 minutes
Total: ~45–50 minutes
Ingredients
Roasted Beets
3 medium beets, peeled & cubed
2 tbsp extra-virgin olive oil
Salt & black pepper, to taste
Salad Bowl
1 ripe avocado, sliced
¼ cup feta cheese, crumbled
2 cups arugula or mixed greens
2 tbsp toasted walnuts or almonds (optional)
Lemon Dressing
2 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1 tsp honey (optional)
Pinch of salt & black pepper
Instructions
1. Roast the beets:
Preheat oven to 200°C (400°F).
Toss beets with olive oil, salt, and pepper.
Spread on a baking tray and roast for 35–40 minutes, turning once, until tender.
2. Make dressing:
Whisk lemon juice, olive oil, honey, salt, and pepper until well combined.
3. Assemble bowl:
Arrange greens in a bowl. Add roasted beets, avocado slices, and feta.
4. Finish:
Drizzle with lemon dressing and sprinkle nuts if using.
5. Serve:
Serve slightly warm or fully cooled.
Tips & Notes
Roast beets ahead for quick assembly.
Add orange segments for extra Mediterranean brightness.
For protein, add grilled chicken, chickpeas, or lentils.
This salad is naturally non-spicy, just how you like it.
Frequently asked questions FAQs
Can I use boiled beets instead?
Yes, but roasting gives deeper flavor and sweetness.
Will avocado brown?
Add avocado just before serving and coat lightly with lemon juice.
Good for meal prep?
Yes—store beets separately and assemble fresh.
Nutrition Information
Calories: ~280 kcal
Protein: ~7 g
Carbs: ~20 g
Healthy fats: ~20 g