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Beet and Avocado Salad

beet and avocado salad on a gray plate with a gold fork
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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

Units Scale
  • 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

  1. 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.
    bacon pieces cooking in a cast iron pan
  2. 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.
  3. Empty the pecans onto a piece of parchment paper and sprinkle with salt.
    candied pecans on a piece of parchment paper
  4. 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!
    beet and avocado salad on a gray plate

Find it online: https://www.figjar.com/beet-and-avocado-salad/