Prepare to embark on a culinary journey that will revolutionize your salad game! This vibrant Beet, Avocado, and Arugula Salad isn't just a dish—it's a symphony of colors, textures, and flavors that will make your taste buds dance with excitement. Imagine the earthy sweetness of roasted beets, the creamy richness of ripe avocado, and the peppery punch of fresh arugula, all harmoniously blended into one breathtaking salad that's as nutritious as it is Instagram-worthy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups arugula
- 1 cup roasted beets, sliced
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) if you haven't already roasted the beets.
- Wash and trim the beets, then wrap individually in aluminum foil. Roast in the preheated oven for 45-60 minutes until tender when pierced with a fork.
- Allow roasted beets to cool completely, then peel and slice into thin rounds or wedges.
- Wash the arugula thoroughly and pat dry using a clean kitchen towel or salad spinner to remove excess moisture.
- Cut the avocado in half, remove the pit, and slice into thin, even pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Arrange arugula on a large serving platter or individual plates as a base.
- Carefully layer the roasted beet slices over the arugula.
- Arrange avocado slices on top of the beets.
- Sprinkle crumbled feta cheese evenly across the salad.
- Drizzle the prepared balsamic vinaigrette over the entire salad just before serving.
- Serve immediately and enjoy the vibrant, fresh flavors of the salad.
Tips
- Roast beets in advance to save time and allow them to cool completely for the best texture.
- For extra flavor, try roasting the beets with a drizzle of olive oil and a sprinkle of sea salt.
- Choose ripe but firm avocados to ensure perfect slicing and prevent mushiness.
- Wash arugula thoroughly and dry completely to maintain its crisp texture.
- Make the vinaigrette just before serving to keep the flavors fresh and vibrant.
- For a gourmet touch, toast some pine nuts or walnuts and sprinkle them on top for added crunch.
- Use high-quality balsamic vinegar for a more complex and rich dressing flavor.
- Serve immediately after assembling to prevent the avocado from browning and maintain the salad's visual appeal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 5g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
