Beet and Avocado Salad with Chili-Soy Vinaigrette
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!
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:
- Preheat the oven to 350F.
- Coat the beets with olive oil, wrap in a square of foil, and place on a sheet pan.
- Roast for 60-90 minutes (depending on the size of the beets) until tender.
- 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
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