Roasted beet and avocado salad with basil lime vinaigrette is a hearty, textured, and delicious salad with arugula, farro, feta, basil, and crunchy toasted almonds! The flavors in this salad recipe are sure to shake up your lunch routine, plus you can meal prep a single or double batch on Sunday to eat all week.
Welcome to the land of ultra-satisfying salads that are HEARTY and packed with all the possible textures and flavors we can fit in there without it getting weird (though if we're being honest, we frequently blur the line between salad and Franken-salad).
We've got everything you need, right here in this roasted beet and avocado salad: some fall produce like arugula and roasted beets, chewy farro, salty feta, crunchy slivered almonds, and buttery avocado with a basil lime vinaigrette that miiight change your life a little.
The ingredients for this roasted beet and avocado salad are super fresh and celebrate fall produce (arugula! beets!).
- Arugula - A delicious and peppery base for this salad.
- Farro - Whole farro has the most nutrients but takes longest to cook at 30-40 minutes. Semi-pearled farro has only part of the grain removed and takes 20-25 minutes to cook. Pearled farro has the bran removed and takes only 10-15 minutes to cook. I prefer semi-pearled since it balances time to cook, and nutrient density! All are delicious, however.
- Beets - We'll use my herb roasted beets recipe!
- Extra virgin olive oil, salt, pepper, herbes de Provence or dried basil (for roasting the beets)
- Avocado - Select a perfectly ripe avocado that is firm to touch with a slight give when you press with your thumb. If it's too ripe, the cubes will mush together in the salad. Not the worst thing, but for this salad the texture is best when avocado cubes hold 🙂
- Slivered almonds - If you want to toast these for extra flavor, I highly recommend! You can sometimes by dry toasted slivered almonds (such as the ones from Trader Joe's), which I'll do to save time. Raw slivered almonds will also work!
- Feta - Salty and always delicious in salads.
- Fresh basil - Sliced into ribbons, fresh basil adds incredible flavor to this salad and complements the vinaigrette.
Then, for the basil lime vinaigrette, you'll make a spin-off of my homemade basil vinaigrette recipe with a kick of lime. For this you'll need:
- Fresh basil
- Extra virgin olive oil
- Red wine vinegar
- Fresh limes
- Natural cane sugar
- Optional: shallots
Meal Prep Tip: First, a quick note on prepping in advance (aka shortcuts!). If you plan ahead for this recipe, you can roast the beets and make the farro the night before, and simply toss everything together the next day.
In this post, however, we'll walk through the beet roasting a farro-cooking so you get a good idea of what the recipe looks like from start to finish.
Roasting the beets: First, we'll start with roasting the beets using my simple herb-roasted beets recipe. Simply scrub, peel, cube, and toss the beets in extra virgin olive oil, salt, pepper, and herbes de Provence (or dried basil). Preheat your oven to 400 degrees and lay prepared beets in a flat layer across a sheet pan. Roast them in the oven for 35 minutes while you make the rest of the salad!
Next, farro. Again, if you have leftover farro, you can skip this step. Otherwise, bring a small pot of salted water to a boil and add the farro. For semi-pearled farro -- preferred for this recipe and common in most grocery stores -- simmer for 20-25 minutes or until the farro is tender. Then, drain and rinse with cool water to immediately cool the farro and prepare it to go into the salad.
Now, prepare each of the following ingredients, adding each to a large bowl after prepping.
Arugula: Only needs to be wash but not chopped for this recipe.
Avocado: Dice it by slicing the entire fruit in half lengthwise, removing the pit, and slicing lines into the avocado flesh (while still in the skin) both horizontally and vertically. Then, scoop the avocado cubes out.
Feta: Measure and add to the bowl.
Slivered almonds: Simply add as they are, opt to dry toast the almond over medium heat in a skillet on the stove for 5-7 minutes (until fragrant), or simply measure and add to the bowl.
Basil: Slice fresh basil leaves into ribbons (I love using a kitchen shears!).
Once the beets and farro and cooked and cooled, add to the salad bowl with all of the above.
Finally, make the basil lime vinaigrette. Combine, fresh basil leaves, extra virgin olive oil, lime, red wine vinegar, garlic cloves, natural cane sugar, salt, and pepper in a blender and blend until smooth. Pour half of the dressing over the salad right before serving, then toss to combine. Save the rest for later or use more if you like a lot of vinaigrette!
Hint: If you are not serving this salad right away, wait to add the avocado to avoid it turning brown.
Similarly, the beets will turn everything else pink if mixed in and left in the fridge overnight. I'll talk about some tips on this below, but know that the salad will taste delicious leftover... pink hue and all!
Substitutions & Variations
I love this combination of ingredients, but feel free to use the below substitutions/variations to make the recipe work for you!
- Grain - Sub with a similarly textured grain such as wheat berries or barley, or go entirely different with something like quinoa.
- Nuts - Pistachios, pepitas, or sunflower seeds instead of almonds would be delicious! To dry toast nuts or seeds, place them in a hot skillet on the stove and toast, stirring frequently, until fragrant. You can also toast them on a sheet pan in the oven at 400 degrees until fragrant. Either, it usually takes about 5-7 minutes.
- Beets - Try golden beets instead of red beets for a slightly different take.
- Greens - Instead of arugula, you can try spinach or mixed greens.
- Vegan - Omit the feta or add your favorite vegan cheese!
- Fried Farro - Sauté leftover chilled farro in some olive oil, salt, and pepper before adding it to the salad. Yum!
To store this roasted beet and avocado salad, place leftovers in an airtight container in the fridge for up to four days for optimal freshness.
Note that the roasted beets imbue the other salad ingredients with a lovely hot pink hue. If this appearance bothers you at all, you can store the roasted beets in a separate container and add them into the salad just before serving.
Similarly, the avocado will brown after a couple days of sitting in the leftover salad. You could add avocado just before eating as well to avoid browning.
Although the appearance changes slightly with the leftovers, I assure you that the deliciousness will remain.
Select perfectly ripe avocados so that they're not mushy in the salad! To get your avocados at peak ripeness, gently push on an avocado with your thumb -- there should be a slight give.Print
Roasted Beet and Avocado Salad with Basil Lime Vinaigrette
This roasted beet and avocado salad has a variety of flavors and textures that come together in one big, hearty, delicious salad. Shake up your healthy lunch routine!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: ~9 cups
- Category: Salad
- Method: Roast + Combine
- Cuisine: American
For the Salad:
- 1 cup beets, peeled and cubed (~1 large beet)
- ½ tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp herbes de Provence (or dried basil)
- ½ cup farro, dried (preferably semi-pearled)
- 5 cups arugula
- 1 medium avocado, diced
- ¾ cup crumbled feta
- ½ cup slivered almonds
- ¼ cup fresh basil leaves, sliced into ribbons
For the Basil Lime Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice from 1 lime + ½ tsp lime zest
- 2-3 cloves garlic
- 1 tsp natural cane sugar
- 1 cup fresh basil leaves, packed
- ½ tsp salt
- ⅛ tsp pepper
- Roast the beets. Preheat your oven to 400 degrees and toss beet cubes in olive oil, salt, pepper, and herbes de Provence. Roast in the oven for 35 minutes while you make the rest of the salad.
- Cook the farro. Bring a pot of 1.5 cups salted water to a boil. Add farro, return pot to a boil, then reduce to a simmer for 20-25 minutes. Drain and rinse farro in cool water.
- Make the salad. Combine arugula, avocado, feta, slivered almonds, and basil ribbons into a large bowl. Once the beets are completely cooled, add those along with the farro to the salad and gently toss to combine.
- Make the vinaigrette. Combine fresh basil leaves, red wine vinegar, garlic cloves, lime juice, lime zest, sugar, salt, and pepper in a blender or food processor. Blend until fully combined (~1 minute), then pour ½ of the vinaigrette all over the salad just before serving. Save the rest for later or use if you want more!
- Make Ahead Instructions: Because of the nature of beets and avocado, I highly recommend waiting to add these ingredients until just before serving the salad. It will taste delicious either way, but beet juice will bleed all over the other ingredients if left overnight, and the avocado will start to brown. So, if an appetizing appearance matters to you in any way, this will help.
- Storage Instructions: Store the fully mixed and dressed leftover salad in an airtight container in the fridge for up to four days. If you plan to eat this for lunch for a couple days in a row, I recommend the above make-ahead instructions, plus dividing up the vinaigrette for each day and dressing right before consumption. This is the freshest way to enjoy this salad, though again, it will be delicious either way!
- Optional: If you have time, make my simple herb roasted beets and farro in advance! Then simply toss the salad ingredients together when you're ready.
Keywords: roasted beet and avocado salad, roasted beet salad