Go Back
Roasted beet and carrot salad topped with avocado slices

Roasted Beet & Carrot Salad with Avocado

A vibrant and nutritious salad featuring roasted beets, carrots, and creamy avocado, topped with a nutty tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 6 small small beets Choose firm, unblemished beets for optimal sweetness and flavor.
  • 4 small small carrots Fresh, vibrant carrots add a crunchy texture.
  • 1 cup watercress or arugula Either green works well for this salad.
  • 4 pieces avocados (sliced) Ripe, creamy avocados are essential; they should yield slightly to gentle pressure.
  • 1/4 cup toasted pepitas Adds crunch and nutrition.
  • 1 handful microgreens For garnish.
For roasting
  • 1 tablespoon extra-virgin olive oil For drizzling.
  • to taste sea salt
  • to taste freshly ground black pepper
For the dressing
  • to taste tahini dressing A good quality tahini adds rich, nutty flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Roast the beets: Place each beet on a piece of foil, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast for 35 to 60 minutes until soft. Cool, peel, and slice.
  3. Roast the carrots: Increase oven temperature to 450°F, drizzle carrots with olive oil, sprinkle with salt and pepper, and roast for 15 to 20 minutes until tender. Slice in half.
Assembly
  1. Layer watercress, roasted beets, and carrots in a bowl.
  2. Drizzle with tahini dressing, top with sliced avocado, pepitas, and microgreens.
  3. Serve with extra dressing on the side.

Notes

For best texture, store ingredients separately until serving. The tahini dressing can be made ahead and stored in the fridge for up to a week.