Marshalls Abroad

Formaggio Life Monterey Summer Verdura

Roasted Beet, Avocado & Feta Salad with Balsamic Vinaigrette

If you’re thinking, “ew… beets?!” stay with me! I used to think the same until last summer when we moved to Monterey and I bought fresh beets from Mr. Coke at the farmer’s market. He told me how to properly roast them with olive oil and salt (written below in the recipe!) and promised my taste buds would transform to love them. He was right! I went on a roasted beet kick last summer (often serving them with fresh pesto made from our garden) and now that they’re back in season, I’ve been making this amazing salad for nearly everyone who has come over lately. I wish I could take credit for it, but it’s my friend Sommer who created this delicious combination with my balsamic vinaigrette, and is kindly letting me share. She made it for us as part of a home-cooked meal she brought us after Gracie was born and I got to make it for her this weekend on the Fourth. We also got to celebrate with Uncle Matty here this weekend!

I’m going to tell you what sweet Mr. Coke told me last summer: try fresh beets roasted (especially in this salad!) and you’ll find your taste buds transformed…

Roasted Beet, Avocado & Feta Salad with Balsamic Vinaigrette
{serves 6}

about 6 fresh, golden beets (if you can’t find golden, red are also delicious!)
2-3 ripe avocados 
4oz feta (in brine)
olive oil
fine sea salt & pepper
Everyday Balsamic Vinaigrette

Preheat the oven to 450 degrees F. Thoroughly wash the beets, as the skin will be left on, and pat dry. Toss the beets (whole, not sliced! This will keep the beets from bleeding through) with olive oil and sea salt. Roast for about 40 minutes or until cooked through. While roasting, cut the avocados into bite-sized pieces and place on a platter with the feta.

Slice the beets and toss with the avocado, feta and vinaigrette. Season with salt and pepper and serve immediately. Enjoy!


Comments

  1. Kaolee Hoyle says

    Beautiful pictures!

    I have yet to cook with beets! I have a jar of canned ones, and I've been meaning to find a recipe for it. But this recipe makes me want to get some fresh ones, and make this yummy salad!

    • Amanda Marshall says

      Thank you, Kaolee! I don't know that I could ever cook with canned beets again after having them fresh. They are a thousand times better! 🙂 Hope you like it!

  3. Emily grapes says

    I think I might have to give this a chance. The man can't eat beets without it…coming back up, =/ ever since he was a kid, but I think that was the nasty canned kind.
    Different texture, flavor, overall look…I think I might be able to get these successfully onto our plates without him freaking out. 🙂

  6. Caravan Sonnet says

    Okay I am smiling and shaking my head because I have never liked beets hahaha! SO now you have convinced me to try them!! Can't wait to try this recipe!! 🙂 Happy Tuesday friend!
    🙂 Rebecca

  7. Nicholle Montalvo says

    Beets are my JAM!!! Golden beets are my vice; I cannot get enough! Added bonus: the golden ones don't make my kitchen look like a crime scene 😉 I often toss goldens with feta, strawberries and spinach for a quick salad. Yummy yummy! =D

    • Amanda Marshall says

      Haha you make me laugh outloud. That sounds amazing — I'll try that this week while we still have our farmer's market here! Thanks my friend!

  9. brittany says

    i mean… you are SO amazing with your food… and then food photography?! like. total wonder woman! i cannot ever show my husband your blog! 😉 but it makes me so happy!! all this food looks so delicious!!!

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  12. jon mika says

    I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 

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