Beet and Avocado Salad

6 Servings
15 min

Holidays are always busy so I am always looking for ways to make my life easier. This salad literally comes together in minutes and has its own dressing to boot!

I like to serve this at our holiday dinner since it looks so festive! Regular old green salads tend to not get eaten because they are nothing special and can’t compete with all the once a year special dishes that load up our table.

This salad can hold its own against any of the other food because it is so pretty and has such great flavor.

Serve it on a platter so that everyone gets an equal amount of the yummy toppings!

Save time by using pre-cooked beets!

Try to find pomegranate seeds in a container to save even more time.

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 2-3 cooked medium beets or 1 package of pre-cooked beets
  • 1-2 ripe avocados
  • 4 cups mixed salad greens
  • 1/4 cup thinly sliced red onion
  • 1/4- 1/3 cup pomegranate seeds
  • 3 Tablespoons lemon juice
  • 3 Tablespoons olive oil
  • 1 Tablespoon finely chopped cilantro
  • 1 teaspoon liquid sweetener like agave or honey
On a large platter or bowl, spread out washed and dried lettuce.
Cut beets and avocado into bite-sized pieces, and place them on top of the lettuce.
Add the red onion and sprinkle with the pomegranate seeds.
In a small bowl or jar with a tight lid, combine all ingredients and whisk or shake to blend well.
Pour over salad and serve immediately, or put in a small bowl and let everyone dress their own salad.
  • If you can’t find pre-cooked beets, clean regular beets, wrap individually in foil and roast in a 400 oven till tender. This will take anywhere from 30-50 minutes depending on the size of the beet. Allow to cool, then use paper towels to rub the “skin” off before cutting.
  • If you are serving the dressing on the side, you might want to double the recipe in case someone really likes to have a heavily dressed salad.
Ann - Can’t Beet Plants
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