Zesty Beetroot and Avocado Salad

    1 hour 25 minutes

    This is a pretty salad for those who love beetroot! A bright vinaigrette complements the avocado and apple.

    40 people made this

    Serves: 4 

    • 3 medium beetroots
    • 200g mixed salad leaves
    • 1 red onion, thinly sliced
    • 1 apple, peeled, cored and thinly sliced
    • 1 avocado, peeled, stone removed and sliced
    • 60g toasted chopped walnuts
    • 3/4 cup apple juice
    • 1/2 cup cider vinegar
    • 1/2 cup vegetable oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon prepared mustard
    • 1/4 teaspoon celery salt

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 200 degrees C. Wash beetroot and place in a baking dish with 60ml water. Cover and roast for 1 hour or until tender. Remove from oven and set aside to cool.
    2. Whisk together the apple juice, vinegar, oil, salt, pepper, mustard and celery salt.
    3. Peel and slice the beetroot and combine with the dressing. Refrigerate for at least 30 minutes.
    4. Divide the salad leaves among four salad plates. Drain beetroot, and reserve dressing. Decoratively arrange overlapping layers of beetroot, onion, apple and avocado on the salad greens. Drizzle with dressing. Garnish with toasted walnuts and serve immediately.

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    Reviews in English (30)


    Altered ingredient amounts. Added some marinated fetta. Fabulous.  -  07 Nov 2009


    You know what I think? You only live once, so why not use a whole darn avocado. I also used 2 green onions instead of a regular onion. And it was delicious. Lots of flavour and colour.  -  07 Aug 2006  (Review from Allrecipes USA and Canada)


    I prefer the apples and beets to be in cut in medium size chunks.  -  20 Mar 2000  (Review from Allrecipes USA and Canada)