Beet Salad with Avocado and Feta Recipe

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Beverly Gordon Modified: March 22, 2022
Beet Salad with Avocado and Feta Recipe

How To Make Beet Salad with Avocado and Feta

Try out this fresh beet salad for brunch today! It’s packed with red and yellow beets, avocado, and pecans in a bed of greens coated in balsamic dressing.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



For Salad:

  • 6cupsmixed spring greens
  • lbsbeets,yellow or red, or both, small to medium sized
  • 1avocado,peeled, pitted, and sliced
  • ½cupfeta cheese,crumbled
  • ½cuppecans,coarsely chopped

For Dressing:

  • ½cupolive oil
  • 3tbspbalsamic vinegar
  • 1tbsphoney
  • 2tspdijon mustard
  • salt and pepper,to taste


  1. Preheat the oven to 400 degrees F.

  2. Scrub the beets clean and trim the stem and root end.

  3. Place 2 to 3 beets of the same color on a large sheet of foil, then wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets.

  4. Place the foil-wrapped beets on a sheet pan.

  5. Bake for 1 hour or until the beets are tender.

  6. Unwrap the beets, then let them cool for 10 to 15 minutes. Use a paper towel to gently rub the skins off the beets.

  7. Cut the beets into 1-inch pieces. Cool the beets completely.

  8. Place the mixed greens, beets, avocado, feta cheese, and pecans in a large bowl.

  9. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper until smooth.

  10. Drizzle the dressing over the beet mixture, then gently toss to coat.

  11. Serve, and enjoy!


  • Calories: 377.34kcal
  • Fat: 31.83g
  • Saturated Fat: 5.63g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 20.44g
  • Polyunsaturated Fat: 4.48g
  • Carbohydrates: 21.18g
  • Fiber: 6.93g
  • Sugar: 13.10g
  • Protein: 5.70g
  • Cholesterol: 11.13mg
  • Sodium: 547.70mg
  • Calcium: 109.44mg
  • Potassium: 665.35mg
  • Iron: 1.96mg
  • Vitamin A: 153.96µg
  • Vitamin C: 12.33mg
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