Roasted Beet & Avocado Salad Recipe

Julia Mueller | The Roasted Root

Roasted Beet & Avocado Salad uses the last beets of the season and roasts them for optimal flavor. The maple balsamic dressing adds a...

Roasted Beet & Avocado Salad Photo

You’re probably looking at this salad like, “where are all the brownies?”

True, this salad is pretty much as healthful as they come, but I promise, it still makes for a filling meal that really whets your whistle!

Have you ever added roasted vegetables to your salad? It may seem counterintuitive to include cooked veggies in a dish that is normally served raw, but adding roasted vegetables to salad is genius! Roasted vegetables make for a more substantial meal and enhance the nutrient profile of your salad. I especially love roasted beets in because they are one of the most nutrient-dense foods in the world and also have a naturally sweet, earthy flavor.

Roasted Beet & Avocado Salad Picture

While beet season is June through October, they are available at most grocery stores year-round. Because they are rich in starches and natural sugars, they make for excellent comfort food, while providing your body with antioxidants, vitamins, and minerals. Beets can be an acquired taste for some people, but they are absolutely delicious, and - do I dare say: addictive - once you get used to them.

Roasted Beet & Avocado Salad Image

For me, the key to a great salad is variety of flavor and texture. I also like adding protein, healthy fats, and heavier vegetables to salads to make them filling and satisfying. In my book, the salad essentials include sweet, tangy, creamy, and crunchy ingredients, which keep the meal just as delicious and interesting as it is nutritious.

Roasted Beet & Avocado Salad Pic

And can we just talk about the Maple Dijon Balsamic Dressing? Slurp! I never thought I would deem a salad dressing, “addicting,” but this one it. Plus, it includes ingredients you probably already have on hand. The dressing is perfect to whip up in large quantities to keep in the refrigerator for all of your favorite salads. It takes just seconds to make it in a blender or food processor, and it adds so much pep to your meal.

Between the fresh baby kale, sweet roasted beet, creamy avocado, zesty green onion, and crunchy cashews, this recipe has everything it takes for a flavor-packed and texturally pleasing salad. Next time you’re looking to change up your green routine, be sure to roast up some beets!

Gotta love a kale salad, man. Want some more inspiration? Try Julia’s detox kale salad and Urvashee’s warm kale barley salad too. 

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Roasted Beet & Avocado Salad Recipe

    4 Servings


For the Balsamic Vinaigrette:
  • 1/3 cup Grapeseed Oil
  • 1/3 cup Balsamic Vinegar
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon Pure Maple Syrup
  • 1/2 teaspoon Dried Basil
For the Salad:
  • 5 ounces Baby Kale Leaves
  • 1 small Beetroot, Roasted
  • 1 Avocado, Peeled and sliced
  • 4 stalks Green Onion, Chopped
  • 1/4 cup Roasted Cashews


For the Balsamic Vinaigrette:

  1. Combine all ingredients for the maple Dijon balsamic vinaigrette in a blender or food processor. Blend until completely incorporated and creamy. Refrigerate until ready to use.

For the Salad:

  1. Preheat the oven to 400°F.
  2. Scrub and peel the beet. Chop it into 1/2-inch cubes and place it on a long sheet of foil. Wrap the beet in the foil, creating a packet. Place the foil packet on a baking sheet and roast for 45 to 50 minutes, or until beet is soft and juices are seeping out. Allow hunks of beet to cool slightly before placing them in a bowl in the refrigerator to chill (Note: you can serve the salad with warm or cold roasted beets).
  3. In a large salad bowl, combine all of the ingredients for the salad. Add in desired amount of maple Dijon balsamic vinaigrette and toss until all of the ingredients are coated. Serve and enjoy!


  • You will not need all of the dressing for this salad, so you can save it for future use!


Cooking Method:
, , , , , , , ,
Related Recipes:
Salad Recipes, Vegetarian Recipes, Healthy Recipes, Healthy Eating Recipes, Dinner Recipes, Easy Dinner Recipes, Beet Recipes, Avocado Recipes, Roasted Recipes
Recipe Yields:
4 salads
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Julia Mueller
Recipe Yields: 4 salads
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 228
Calories 348

% Daily Value*
Total Fat 28g
  Saturated Fat 3g
Sodium 58mg
Total Carbohydrate 19g
  Dietary Fiber 4g
  Sugars 8g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Julia Mueller

About Julia

Julia is known for her healthy, balanced approach to all kinds of recipes, vegetarian and meat alike, on her blog, The Roasted Root. She shares her commitment to delectable vegetarian dishes as a Vegetarian fanatic, proving that you can make the whole family happy without the need for meat.

Show Comments