• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Meal Planning Made Simple
  • About Me
  • Home

Plan. Eat. Post. Repeat.

menu icon
go to homepage
  • Recipe Index
  • Meal Planning Made Simple
  • About Me
  • Home
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • Meal Planning Made Simple
    • About Me
    • Home
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    Updated: May 3, 2022 · Published: Oct 14, 2021 by Cassie Waltman · This post may contain affiliate links · 1 Comment

    Beet and Avocado Salad with Chili-Soy Vinaigrette

    click here to get straight to the recipe
    A beet and avocado salad in a glass dish sits on a black surface. A spoonful of dressing is nearby next to a striped black and white towel.

    Are you on team beets? Join me! I didn't know I liked beets until my early 30s when I went on a date with my boyfriend (now husband) and he convinced me to share a beet and spinach salad. I was hesitant, but mostly because I associated beets with the pickled variety found on the Sizzler salad bar that stained everything purple. Yuck. But this salad had a soy sauce-based dressing and the beets were earthy and sweet! This, this was a vegetable I could get behind. I've used that first experience as inspiration for this Beet and Avocado Salad with Chili-Soy Vinaigrette. There's also avocado and pistachios plus a bit of goat cheese for lots of flavor and texture contrasts. The vinaigrette has a bit of spice to it thanks to the chili oil, and with the soy sauce and vinegar it's a perfect finish to the salad.

    Goat Cheese makes a terrific addition to salads. Try this Strawberry Goat Cheese Salad with Strawberry Vinaigrette for another great option.

    A beet and avocado salad in a glass dish sits on a black surface. A spoonful of chili-soy vinaigrette is nearby next to a striped black and white towel.

    Ingredients and Preparation

    Ingredients for Beet and Avocado Salad with Chili-Soy Vinaigrette are arranged on a square wood platter with a black and white napkin. The platter sits on a black surface.

    Start with the beets... are you getting beautiful beets at the farmer's market right now? Pick them up and roast them at home in a bit of olive oil and then peel them before slicing for the salad. Do you want the quick and easy version? Get prepared steamed and peeled ones at your local market. I find mine at Trader Joe's but I've also seen them at our supermarket chain. They are ready to drain and slice and let you make this salad in minutes.

    Gather up the rest of the salad ingredients: a ripe avocado, arugula, shelled pistachios, and goat cheese. I like to arrange everything on a big platter for a family-style preparation, but this is an impressive enough salad for a dinner party and you can get everything arranged on salad plates ahead of time. start with a bed of arugula, then arrange the avocado and beets. Crumble the goat cheese over the top and sprinkle on the crushed or chopped pistachios.

    Make the vinaigrette by either shaking all of the ingredients up in a mason jar or whisking everything together in a small bowl. I find chili oil at both my favorite Asian market or my supermarket. If you are afraid it will make your vinaigrette too spicy, try half the oil at first and add more to taste. I think the one teaspoon is a good balance between tart, spicy, sweet, and savory.

    Serving Beet and Avocado Salad with Chili-Soy Vinaigrette

    You can either drizzle the vinaigrette over the salad before serving or pass it around for each person to dress their salad to their own preference. If you are passing it around, you may want to double the vinaigrette amounts. It's better to have a little extra than not enough! Plus, I think this vinaigrette is so very tasty and it's great to have on-hand for lunch salads.

    A beet and avocado salad in a glass dish sits on a black surface. A spoonful of chili-soy vinaigrette is nearby next to a striped black and white towel.

    Try it and share

    I'm a big salad fan and love it when they have all of the tasty toppings: nuts and other crunchy bits, tangy dressings, and peppery greens. I hope you try this Beet and Avocado Salad with Chili-Soy Vinaigrette and enjoy it. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

    A beet and avocado salad in a glass dish sits on a black surface. A spoonful of chili-soy vinaigrette is nearby next to a striped black and white towel.

    Are you looking for a few other salad options to shake up the salad routine? Try my Chicken and Cabbage Salad with Hoisin Vinaigrette or the Grilled Peach and Zucchini Salad. They are both full of flavor with punchy dressings to liven up basic greens.

    Recipe

    A beet and avocado salad in a glass dish sits on a black surface. A spoonful of dressing is nearby next to a striped black and white towel.

    Beet and Avocado Salad with Chili-Soy Vinaigrette

    Cassie Waltman
    This beet and avocado salad has a lively chili-soy vinaigrette that balances the earthy beets and creamy avocado. Goat cheese and pistachios complete this meal-worthy salad!
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Salad
    Cuisine American
    Servings 4
    Calories 300 kcal

    Ingredients
      

    Salad

    • 4 cups arugula leaves (or baby spinach)
    • 8 oz cooked beets (sliced or diced, or use fresh beets - see recipe notes)
    • 1 medium ripe avocado (sliced)
    • ⅓ cup roasted and salted pistachios (chopped or crushed)
    • 2-3 oz. goat cheese (crumbled)

    Dressing

    • 2 tsp. low-sodium soy sauce
    • 1 tsp. chili oil
    • 2 tbsp. olive oil (mild-flavored)
    • 1 tbsp. balsamic vinegar
    • ½ tsp. honey

    Instructions
     

    • Arrange the arugula over a serving platter and layer over the beets, avocado, and goat cheese. Sprinkle the pistachios over the top.
    • Combine all of the dressing ingredients in a jar and shake to combine. Alternatively, whisk all ingredients together in a small bowl.
    • Top the salad with the dressing and serve immediately.

    Notes

    To roast fresh beets:
    1. Preheat the oven to 350F.
    2. Coat the beets with olive oil, wrap in a square of foil, and place on a sheet pan.
    3. Roast for 60-90 minutes (depending on the size of the beets) until tender.
    4. Cool and peel the beets before slicing and adding to the salad.

    Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

    Nutrition Facts

    Calories: 300kcalCarbohydrates: 18gProtein: 7gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 7mgSodium: 235mgPotassium: 505mgFiber: 5gSugar: 9gVitamin A: 765IUVitamin C: 10mgCalcium: 77mgIron: 2mg
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !
    A beet and avocado salad in a glass tray sits on a black surface. The words "beet and avocado salad with chili-soy vinaigrette" are aling the bottom above "Plan. Eat. Post. Repeat."

    More All Recipes

    • A serving of the pasta sits on a gray and green patterned plate.
      Miso Mushroom Pasta
    • The finished pasta strands are swirled into piles and garnished with basil in a white bowl on a green surface.
      Angel Hair Pasta with Fresh Tomatoes
    • A platter of four fish stick tacos are garnished with white sauce, cabbage, salsa, and cilantro.
      Easy Fish Stick Tacos with White Sauce
    • Fluffy mashed potatoes are swirled in a white round serving dish and drizzled with melted butter.
      Classic Pressure Cooker Mashed Potatoes

    Reader Interactions

    I'd love to hear your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cassie! I'm glad you're here. Check out my most popular recipes below or browse the recipe index for a new favorite.

    More about me →

    Popular

    • Pork tenderloin slices sit on a bed of rice alongside roasted broccoli, raw carrots, and cabbage and are drizzled with a orange-red sauce and sprinkled with sesame seeds and cilantro.
      Hoisin Pork Rice Bowls with Zippy Gochujang Sauce
    • A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.
      Charred Broccoli Tacos with Honey Chipotle Sauce
    • A round glass with green-tinted lemonade and fresh cucumber, jalapeno, and lemon slices as garnish.
      Fresh Cucumber Jalapeno Lemonade (Cocktails or Mocktails)
    • The frozen ice cream scooped in heaps in a loaf pan.
      The Best 3 Ingredient Blueberry Ice Cream

    Seasonal Favorites

    • A glass platter is stacked with cherry cheesecake bars and sits next to a square plate with a serving of the dessert.
      The Best Chocolate Cherry Cheesecake Bars
    • The finished pasta strands are swirled into piles and garnished with basil in a white bowl on a green surface.
      Angel Hair Pasta with Fresh Tomatoes
    • A detailed image of the baked focaccia with a browned top and sunken tomatoes.
      Caprese Focaccia with Mozzarella, Basil, and Tomatoes
    • The glazed biscuits are piled on a black and white plate over a peach cloth-draped surface.
      Sweet Peach Biscuits with Almond Glaze

    Footer

    ↑ back to top

    About

    • About Me

    Subscribe

    • *Sign Up* coming soon for meal plans sent to your inbox!

    Contact

    • Email

    Copyright © 2025 Plan. Eat. Post. Repeat.

    Rate This Recipe

    Your vote:




    A rating is required
    Name and email are required