Beet and Avocado Salad (with Bacon and Feta Too!)

Fig Jar
by Fig Jar
4 servings
40 min

I’m obsessed with this Beet and Avocado Salad! It’s packed with flavor, all the right textures and as always, it’s easy to make!

beet and avocado salad on a gray plate with a gold fork

As with many great recipes, this one happened spontaneously one night because we just had these ingredients around and we’ve had it countless times ever since. It’s seriously so good. Sweet candied pecans, earthy beets, creamy avocado and salty feta all bathed in a simple (but delicious!) red wine vinaigrette. Let’s make it!

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Beet and Avocado Salad Ingredients

Salad ingredients

  • Bacon
  • Raw pecans
  • Brown Sugar
  • Cooked beets: I use love beets (affiliate link)– they’re already cooked and so easy to use!
  • Avocado
  • Feta
  • Mixed greens

Dressing ingredients

  • Avocado oil
  • Red wine vinegar
  • Honey
  • Garlic powder
  • Salt
  • Pepper

How to make it

Cook the bacon first. I usually like to cook bacon in the oven, but at the time of shooting this recipe, my oven was broken so I went cut it into pieces with kitchen shears and cooked it in my cast iron pan.

bacon pieces cooking in a cast iron pan
How to make candied pecans

You can of course buy pre-made candied pecans, but I usually just make my own. I do it a lazy way but it works and it’s easy!

Just place raw pecans in a non-stick skillet over medium heat, add butter and brown sugar. Stir almost constantly until sugar is dissolved and nuts begin to smell toasty. About 5 minutes.

Then immediately transfer to a piece of parchment paper and sprinkle with a little salt. The pecans won’t be perfectly coated with the sugar but you still get that sweet flavor.

candied pecans on a piece of parchment paper

Next, make the vinaigrette. Just place all the dressing ingredients in a jar and shake vigorously.

Now all that’s left to do is slice beets and avocado and assemble your salads!

Arrange mixed greens on a large plate, top with beets, avocado, bacon, candied pecans, feta and a generous drizzle of that dressing. A little cracked black pepper and chopped parsley is nice to top the salad with but it’s not required.

beet and avocado salad on a gray plate
Tried this recipe?

If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.

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Beet and Avocado Salad (with Bacon and Feta Too!)
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 8 strips bacon (cut into small pieces)
  • 1 cup raw pecans (whole or pieces)
  • 1/4 cup brown sugar
  • 2 tbsp salted butter
  • 1 large ripe avocado (or two small)
  • 4 small beets cooked and sliced
  • 2/3 cup crumbled feta
  • 6 cups mixed greens
  • parsley (optional for topping)
  • freshly cracked black pepper (optional for topping)
  • 2/3 cup avocado oil
  • 1/3 cup red wine vinegar
  • 1 tbsp honey
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper

Heat a cast iron skillet over medium heat and use kitchen shears to cut bacon into small pieces directly into the pan. Cook until bacon is crisp. Remove bacon and place on a paper towel lined plate.
Heat a non-stick skillet over medium heat for about 3 minutes. Add the butter, brown sugar and raw pecans. Stir almost constantly until sugar is dissolved and nuts begin to smell toasty. About 5 minutes or less.
Empty the pecans onto a piece of parchment paper and sprinkle with salt.
Divide mixed greens evenly amongst four plates. Divide all toppings evenly between the four salads and drizzle each with dressing. I usually use about 2 1/2 tbsp of dressing per salad. Enjoy!
Fig Jar
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