I’m obsessed with this Beet and Avocado Salad! It’s packed with flavor, all the right textures and as always, it’s easy to make!
As with many great recipes, this one happened spontaneously one night because we just had these ingredients around and we’ve had it countless times ever since. It’s seriously so good. Sweet candied pecans, earthy beets, creamy avocado and salty feta all bathed in a simple (but delicious!) red wine vinaigrette. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Beet and Avocado Salad Ingredients
Salad ingredients
- Bacon
- Raw pecans
- Brown Sugar
- Cooked beets: I use love beets (affiliate link)– they’re already cooked and so easy to use!
- Avocado
- Feta
- Mixed greens
Dressing ingredients
- Avocado oil
- Red wine vinegar
- Honey
- Garlic powder
- Salt
- Pepper
How to make it
Cook the bacon first. I usually like to cook bacon in the oven, but at the time of shooting this recipe, my oven was broken so I went cut it into pieces with kitchen shears and cooked it in my cast iron pan.
How to make candied pecans
You can of course buy pre-made candied pecans, but I usually just make my own. I do it a lazy way but it works and it’s easy!
Just place raw pecans in a non-stick skillet over medium heat, add butter and brown sugar. Stir almost constantly until sugar is dissolved and nuts begin to smell toasty. About 5 minutes.
Then immediately transfer to a piece of parchment paper and sprinkle with a little salt. The pecans won’t be perfectly coated with the sugar but you still get that sweet flavor.
Next, make the vinaigrette. Just place all the dressing ingredients in a jar and shake vigorously.
Now all that’s left to do is slice beets and avocado and assemble your salads!
Arrange mixed greens on a large plate, top with beets, avocado, bacon, candied pecans, feta and a generous drizzle of that dressing. A little cracked black pepper and chopped parsley is nice to top the salad with but it’s not required.
Tried this recipe?
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PrintBeet and Avocado Salad
This salad is seriously one of my favorite meals. It's easy to put together, feels fancy and is absolutely delicious!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course, Salad
- Cuisine: American
Ingredients
- 8 strips bacon ((cut into small pieces))
- 1 cup raw pecans ((whole or pieces))
- 1/4 cup brown sugar
- 2 tbsp salted butter
- 1 large ripe avocado ((or two small))
- 4 small beets (cooked and sliced)
- 2/3 cup crumbled feta
- 6 cups mixed greens
- parsley ((optional for topping))
- freshly cracked black pepper ((optional for topping))
Dressing
- 2/3 cup avocado oil
- 1/3 cup red wine vinegar
- 1 tbsp honey
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat a cast iron skillet over medium heat and use kitchen shears to cut bacon into small pieces directly into the pan. Cook until bacon is crisp. Remove bacon and place on a paper towel lined plate.
- Heat a non-stick skillet over medium heat for about 3 minutes. Add the butter, brown sugar and raw pecans. Stir almost constantly until sugar is dissolved and nuts begin to smell toasty. About 5 minutes or less.
- Empty the pecans onto a piece of parchment paper and sprinkle with salt.
- Divide mixed greens evenly amongst four plates. Divide all toppings evenly between the four salads and drizzle each with dressing. I usually use about 2 1/2 tbsp of dressing per salad. Enjoy!
What a delicious surprise. I was looking for a recipe to use with some beets and avocados I
needed to use. I had the bacon and feta so it worked out well. The flavor was so good and the size of the salad satisfied as a meal. Thank you for sharing.
Made this for my anniversary dinner and I’m so happy I did! We both loved it. Thanks for sharing!
Aww I’m so glad to hear that! <3