Roasted Beet and Avocado Salad with Basil Lime Vinaigrette

Roasted beet and avocado salad with copper serving spoons in large clear glass bowl

5 from 1 reviews

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!


Units Scale

For the Salad:

  • 1 cup beets, peeled and cubed (~1 large beet)
  • 1/2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp herbes de Provence (or dried basil)
  • 1/2 cup farro, dried (preferably semi-pearled)
  • 5 cups arugula
  • 1 medium avocado, diced
  • 3/4 cup crumbled feta
  • 1/2 cup slivered almonds
  • 1/4 cup fresh basil leaves, sliced into ribbons

For the Basil Lime Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Juice from 1 lime + 1/2 tsp lime zest
  • 2-3 cloves garlic
  • 1 tsp natural cane sugar
  • 1 cup fresh basil leaves, packed
  • 1/2 tsp salt
  • 1/8 tsp pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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 1/2 of the vinaigrette all over the salad just before serving. Save the rest for later or use if you want more!


  1. 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.
  2. 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!
  3. 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