This Roasted Beet, Avocado & Feta Salad is a beautiful balance of earthy, creamy, salty, and tangy flavors—perfect for lunch, a light dinner, or an elegant starter. The roasted beets bring a sweet depth, while avocado adds buttery richness and feta provides a tangy pop. Finished with crunchy toasted walnuts and a zingy lemon-Dijon dressing, it’s a dish that feels indulgent yet nourishing.

Whether you’re meal-prepping for the week or looking for a holiday side that’ll wow your guests, this colorful salad delivers both nutrition and flavor.

Roasted Beet, Avocado & Feta Salad

Why You’ll Love This Salad

Flavor-packed: Every bite is a mix of sweet, salty, tangy, and creamy.
Nutrient-dense: Beets, leafy greens, avocado, and walnuts make this salad rich in fiber, healthy fats, and antioxidants.
Versatile: Great as a side dish or a standalone meal.
Make-ahead friendly: Beets and dressing can be prepped in advance.
Gluten-free + vegetarian, with easy dairy-free options.

Ingredients

Tip: You can find full list of ingredients and measurements in the recipe card below

3 medium beets (roasted & sliced)
1 ripe avocado (diced)
½ cup crumbled feta cheese
⅓ cup walnut halves (toasted)
4 cups mixed salad greens (arugula, kale, spinach)

For the Dressing:

2 tablespoons vinegar (white wine or balsamic work great)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Roast the Beets

Preheat oven to 400°F (200°C). Wrap each beet tightly in foil and place on a baking sheet. Roast for 40–50 minutes, or until fork-tender. Let cool.

Step 2: Peel & Slice

Once the beets are cool enough to handle, use a paper towel to gently rub off the skins. Slice into thin rounds or wedges.

Step 3: Toast the Walnuts

While beets are roasting, toast walnut halves in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.

Step 4: Make the Dressing

In a small bowl or jar, whisk together vinegar, lemon juice, mustard, and olive oil. Season with salt and freshly ground black pepper.

Step 5: Assemble the Salad

In a large bowl, toss the mixed greens with beet slices, diced avocado, and crumbled feta.

Step 6: Dress and Top

Drizzle dressing over the salad and gently toss to coat. Finish with toasted walnuts just before serving for maximum crunch.

Variations & Smart Swaps

No walnuts? Try toasted almonds or pecans.
Dairy-free? Use a vegan cashew cheese or skip the feta altogether.
Add protein: Top with grilled chicken, chickpeas, or boiled eggs for a more filling version.
Switch the greens: Baby spinach or spring mix work beautifully.
Extra creamy? Try whipped feta instead of crumbled.

Storage & Meal Prep Tips

Make-ahead: Roast the beets and prepare the dressing up to 3 days in advance.
Storing leftovers: Store salad undressed in an airtight container for 2–3 days.
Keep avocado fresh: Dice just before serving to avoid browning.
Dressing shelf life: Will keep in the fridge for up to 1 week in a sealed jar.

Frequently Asked Questions

What kind of beets should I use?

Red or golden beets both work well. Golden beets have a milder, less earthy flavor and won’t stain other ingredients.

Can I use pre-cooked beets?

Absolutely. Store-bought steamed or vacuum-packed beets save time and work just as well.

What’s the best way to toast walnuts?

A dry skillet over medium heat for 3–5 minutes or a 350°F oven for 8–10 minutes. Watch closely—they burn fast.

Is this salad good for meal prep?

Yes—just store the ingredients separately and assemble before serving to preserve texture and freshness.

What can I use instead of Dijon mustard?

Whole grain mustard or yellow mustard can be used in a pinch, but Dijon offers the best balance of heat and tang.

Can I make this vegan?

Yes. Use a vegan cheese or skip the feta. Ensure the Dijon mustard is vegan-friendly (some include egg yolk).

How do I keep avocado from browning?

Toss it in lemon juice after dicing or add it right before serving.

Is this salad gluten-free?

Yes, it’s naturally gluten-free.

Can I serve this warm?

Yes! Warm roasted beets and toasted walnuts taste great over greens.

What dressing pairs well besides lemon-Dijon?

Balsamic vinaigrette or a honey-mustard dressing also complements the flavors beautifully.

Conclusion

This roasted beet, avocado, and feta salad is vibrant, nutritious, and full of flavor—and it’s far more satisfying than your average side salad. Perfect for a dinner party, Sunday meal prep, or a quick weeknight dinner, this dish deserves a spot in your rotation.

Chef sara

Roasted Beet, Avocado & Feta Salad

Why You’ll Love This Salad

Ingredients