Roasted beet salad with avocado and creamy goat cheese is pure heaven! Not to mention bright citrusy oranges, pumpkin seeds, and tangy-sweet balsamic dressing. This salad has it all!

Close up of roasted beet salad with avocado in white bowl this recipe

Roasted beet salad with avocado and creamy goat cheese is my newest obsession! No really. We had this salad several weeks in a row and it was all gone.

If you’re wondering what goes well with beets in a salad, well bright oranges, pumpkin seeds, and balsamic dressing, along with avocado and goat cheese make up the best combo ever.

This salad is light, yet filling at the same time. So you can easily have it for dinner and be totally satisfied!

Ingredients for Roasted Beet Salad with Avocado

  • Fresh beets
  • Baby greens – such as spring mix, baby spinach, or arugula
  • Avocado
  • Naval oranges
  • Goat cheese
  • Pumpkin seeds – toasted
  • Olive oil
  • Balsamic vinegar
  • Dijon mustard
  • Honey

Ingredients for roasted beet salad with avocado

How to Make Roasted Beet Salad with Avocado – Step by Step

First start by roasting the beets. This step can be done few days in advance. Keep the beets refrigerated until ready to serve.

How to Roast Beets in the Oven

  • Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
  • Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. There is no need to peel the beets before roasting. Place on the sheet pan and roast 45-55 minutes or until knife tender.
Roasted beets for roasted beet salad with avocado
  • Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.
Close up of sliced roasted beets

Next make the beet salad dressing. This step can be done few days in advance as well. Simply store the prepared salad dressing in the refrigerator.

How to Make Beet Salad Dressing

  • Whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to serve.
Balsamic dressing in white bowl for roasted beet salad with avocado

Last step is to assemble the salad. I love using wide and shallow serving bowl as it shows off all of the layers of this beet and avocado salad.

How to Assemble Beet Salad

  • Cut the oranges by slicing off the top and bottom of the orange. Stand the orange on one of its cut sides and slice the remaining skin off the orange.
Sliced oranges on cutting board for roasted beet salad with avocado
  • Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.
Close up of beet salad dressing poured over roasted beet salad
Overhead of roasted beet salad with avocado in white bowl

More Salads to Try

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Close up of roasted beet salad with avocado in white bowl

Roasted Beet Salad with Avocado

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American
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Description

Sweet and earthy roasted beets paired with creamy avocado and goat cheese is pure heaven! Not to mention citrusy oranges, pumpkin seeds, and tangy-sweet balsamic dressing. This salad has it all!

Ingredients

Units Scale
  • 10 oz. fresh beets (4-5 small or 2-3 med.), scrubbed and ends trimmed
  • 5 oz. bag baby greens, such as spring mix, baby spinach, or arugula
  • 1 avocado, sliced
  • 2 naval oranges, peeled and thinly sliced into circles
  • 3 oz. crumbled goat cheese
  • 1/3 cup pumpkin seeds, toasted
  • Olive oil

Balsamic Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
  2. Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. Place on the sheet pan and roast 45-55 minutes or until knife tender.
  3. Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.
  4. Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.

Balsamic Dressing

  1. Whisk together all of the ingredients in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to serve.

Nutrition

  • Serving Size:
  • Calories: 311
  • Sugar: 10.9 g
  • Sodium: 136.8 mg
  • Fat: 24.8 g
  • Carbohydrates: 18.9 g
  • Protein: 8.2 g
  • Cholesterol: 6.5 mg