Golden Beet Salad with Avocado and Feta

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Golden Beet Salad with Avocado and Feta Recipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

Simple, bright, and balanced, this salad pairs perfectly with grilled fish or chicken. To cook the beets in the oven, wrap in foil and bake at 400° for 45 to 50 minutes.

Serves 4 (serving size: about 1 1/4 cups)


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3 medium golden beets, trimmed
1 teaspoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 large shallot, thinly sliced
2 tablespoons extra-virgin olive oil
4 cups arugula
1 ripe peeled avocado, sliced
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)


Hands-on: 18 Minutes
Total: 18 Minutes

1. Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.

2. Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula; toss to coat. Add beets to remaining juice mixture; toss to coat. Place arugula mixture on a platter; top with beet mixture, avocado, and feta.

Created date

April 2016

Nutritional Information

Calories 170
Fat 13.3 g
Satfat 2.3 g
Monofat 8.3 g
Polyfat 1.4 g
Protein 4 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 3 mg
Iron 1 mg
Sodium 215 mg
Calcium 68 mg
Sugars 5 g
Est. Added Sugars 0 g