Go Back

Best Roasted Beet Potato Avocado Salad

A colorful and nourishing salad featuring roasted beets, crispy potatoes, creamy avocado, and a bright lemon vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 medium beets peeled and cut into wedges
  • 1.5 lb baby potatoes halved
  • 2 avocados sliced
  • 3 tbsp olive oil for roasting
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Lemon Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F and prepare two baking sheets.
  2. Season beets and potatoes with oil and seasonings.
  3. Roast beets for 35–40 minutes and potatoes for 30–35 minutes.
  4. Whisk together vinaigrette ingredients.
  5. Cool vegetables slightly before assembling.
  6. Combine vegetables, avocado, and parsley.
  7. Drizzle dressing over salad and toss gently.
  8. Garnish and serve.

Notes

Roast beets separately to prevent color bleeding and maintain the potatoes' golden appearance.