Beet Salad Recipe with Creamy Avocado

This beet salad recipe with creamy avocado, lots of crunch, and some great little sweet and savory bits would make a great start to a fall or winter dinner party. It would work well with other Thanksgiving flavors. It would bring a little freshness to the table. It would stain, if you had to throw it at an out-of-hand uncle. Not that I’m advocating anything like that.

Or mainline it for nutrient value. Whatever you need.


Raw beets have a light crunch and a more delicate earthy flavor and sweetness than cooked beets. We think they're underutilized.

Beet Salad Recipe with Avocado

We love the delicate crunch and flavor profile of raw beets, which are a little mellower than roasted ones. For a small dinner party, it's fun to plate each person's salad individually and fan out the beet and avocado slices like in the photos, but you can also toss it all together in a big bowl. If you'll be plating the salads individually, you'll give each of the elements a quick, separate toss with a touch of olive oil, balsamic and salt. If you'll be tossing everything together in a big salad bowl, you can skip those steps and toss at the end.

Prep Time 15 minutes
Total Time 15 minutes
Serves 4


  • 1 head radicchio
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon balsamic vinegar, divided
  • 2 medium raw beets (two different colors if available)
  • 1/4 medium red onion
  • 1 large stalk celery
  • 1 ripe avocado
  • Juice of 1/2 lime
  • 1/2 cup walnut pieces
  • 2 ounces crumbled feta cheese, optional
  • Balsamic glaze
  • Flaky sea salt
  • Freshly ground black pepper


  1. Quarter and core the radicchio. Cut each quarter into long, thin shreds. Place in a large mixing bowl and if you're plating individual salads, toss with 1 teaspoon each olive oil and balsamic vinegar and a nice pinch of salt. Divide among four serving plates.
  2. Wash, trim and peel the beets. Slice them as thin as possible, then stack the slices and cut in half to make half-moons. A mandoline is great to use here if you have one. Place in the same large bowl and toss with another teaspoon each of oil and vinegar and a sprinkle of salt. Divide dressed slices among the serving plates and arrange as you like. Slice the avocado, squeeze lime juice overtop and arrange a few slices on each plate.
  3. Slice the red onion as thin as you can and toss with remainder of vinegar. Sprinkle some onion slices over each plate. Slice the celery stalk into thin half-moons and divide among plates. Sprinkle walnuts over salads, along with feta if using.
  4. Drizzle balsamic glaze over each salad along with the remaining teaspoon of olive oil. Sprinkle with flaky salt and pepper.

Nutrition Information

Amount Per Serving:

Calories:: 167 Total Fat:: 11.9g Carbohydrates:: 13.2g Fiber:: 4.7g Protein:: 4.2g