ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Beet Salad with Avocado and Feta

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 18 mins
Total time 18 mins
Yield

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

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.