This Roasted Beet & Carrot Salad with Avocado is a vibrant celebration of earthy and creamy flavors. Tender roasted beets and sweet carrots pair perfectly with velvety avocado, creating a satisfying mix of textures. A sprinkle of fresh herbs and a zesty dressing add brightness, making every bite a delightful balance of richness and freshness. In just over an hour, you’ll have a dish that’s as nourishing as it is beautiful.
Packed with nutrients and bursting with color, this salad is a feast for the eyes and the palate. The caramelized edges of the roasted veggies contrast beautifully with the smooth avocado, while a tangy dressing ties it all together. It’s a simple yet elegant dish that’s perfect for a light lunch or a stunning side. You’ll love how effortlessly it comes together, delivering both flavor and health in every forkful.
Fresh & Flavorful Ingredients
- 6 small beets (trimmed, for roasting)
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 4 small carrots (peeled, for roasting)
- 1 cup watercress or arugula (substitute with spinach if preferred)
- 4 avocados, sliced
- ¼ cup toasted pepitas (pumpkin seeds)
- Microgreens, for garnish
- Tahini Dressing (store-bought or homemade)
Simple Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Roast the beets: Place each beet on a piece of foil, drizzle generously with olive oil, and season with salt and pepper. Wrap tightly in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. Cool, peel under running water, and slice into halves or quarters. Chill until ready to use.
- Increase the oven temperature to 450°F (230°C). Line a baking sheet with parchment paper.
- Roast the carrots: Drizzle the carrots with olive oil, season with salt and pepper, and spread evenly on the baking sheet. Roast for 15 to 20 minutes, or until tender. Remove and slice in half.
- Assemble the salad: On a serving platter, layer the watercress or arugula, roasted beets, and roasted carrots. Drizzle with half the tahini dressing.
- Add the toppings: Arrange the avocado slices on top, sprinkle with toasted pepitas, and garnish with microgreens.
- Finish and serve: Drizzle with more dressing and serve extra dressing on the side. Season with additional salt and pepper, if desired.
Creative Toppings & Dressing Ideas
Elevate your salad with fun toppings like crumbled feta or goat cheese for a tangy twist, or add a sprinkle of dried cranberries for a sweet contrast. Swap the tahini dressing for a zesty lemon vinaigrette or a creamy avocado-lime dressing for a fresh flavor boost. Pro tip: Toasted walnuts or almonds can replace pepitas for a nutty crunch.
Perfect Pairings for Serving
This salad shines as a light lunch or a vibrant side dish. Pair it with grilled chicken or salmon for a protein-packed meal, or serve alongside crusty bread and hummus for a vegetarian feast. For a dinner party: Plate it individually with a drizzle of balsamic glaze for an elegant touch.
Time-Saving Tips for Busy Cooks
Save time by roasting the beets and carrots up to 3 days in advance—store them in an airtight container in the fridge. Use pre-washed watercress or arugula to skip the prep work. Quick hack: Buy pre-toasted pepitas to shave off a few extra minutes.
Storage & Reheating Advice
Store leftovers in an airtight container for up to 2 days, but keep the avocado separate to prevent browning. If the salad feels dry after storage, drizzle a bit of olive oil or dressing before serving. Note: This salad is best enjoyed fresh and doesn’t reheat well due to the avocado and greens.
Recipe Variations to Try
Swap beets for roasted sweet potatoes or butternut squash for a seasonal twist. Use kale or spinach instead of watercress for a heartier base. For a citrusy kick: Add orange segments or a squeeze of fresh lime juice before serving. Experiment with different herbs like dill or cilantro for added freshness.
Roasted Beet & Carrot Salad with Avocado
Ingredients
- 6 small beets
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 4 small carrots
- 1 cup watercress or arugula
- Tahini Dressing
- 4 avocados, sliced
- ¼ cup toasted pepitas
- Microgreens
Instructions
- Preheat the oven to 400°F.
- Roast the beets. Note: I like to do this step up to a few days in advance so that the beets can chill before layering into the salad. Place each beet on a piece of foil and drizzle generously with olive oil and season with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Chill until ready to use, then slice into halves or quarters.
- Roast the carrots. Raise the oven temperature to 450°F and line a baking sheet with parchment paper. Drizzle the carrots with olive oil, sprinkle with salt and pepper, and spread evenly on the baking sheet. Roast for 15 to 20 minutes, or until tender. Remove from the oven and slice in half.
- Assemble the salad with the watercress, roasted beets, and roasted carrots. Drizzle with half the dressing, and top with the avocado, pepitas, and microgreens. Drizzle with more dressing and serve extra dressing on the side. Season to taste with salt and pepper, if desired.