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Mixed Greens with Roasted Beets and Avocado Tossed with Meyer Lemon Shallot Vinaigrette


"This beautiful salad represents a harmonic convergence of tastes," says Rebecca Katz, whose Mixed Greens with Roasted Beets and Avocado was served in the Bastyr Dining Commons for her Cancer-Fighting Kitchen workshop in September 2011. "The spiciness of some of the greens in a spring mix is balanced by the avocado's creamy, healthy fat, while the sweetness of the roasted beets cuts the acidic nature of the citrus dressing."


3 medium
beets, trimmed and washed (about 1 cup cut in small cubes)
1⁄4 cup
plus 1 teaspoon extra-virgin olive oil (divided)
1⁄4 cup
3 tbsp
freshly squeezed Meyer Lemons
1 tbsp
diced shallot
1⁄4 tsp
sea salt
8 cup
mixed salad greens, rinsed and spun dry
Hass avocado, sliced with a squeeze of lemon or lime juice to prevent browning


Preheat oven to 425 degrees Fahrenheit.

Drizzle beets with 1 teaspoon of olive oil and a sprinkle of salt. Roast beets by wrapping in parchment paper and then in foil, for 30 minutes (depending on size) or until tender and their aroma will tell you when. Insert a fork to test them; they should be tender but firm. Transfer from oven, cool and peel off skins. When cool cut into desired size; small cubes, thin slices or julienne.

Decrease oven temperature to 325 degrees Fahrenheit; roast pistachios about 5 minutes, watch carefully so they don’t burn.

To make the dressing, whisk the Meyer Lemon juice salt and shallot. Slowly pour in 1/4 cup olive oil and whisk until smooth. (This dressing can be emulsified for banquet purposes.)

In a large bowl add mixed greens, top with avocado and beets. Have dressing served on the side with a bowl of roasted pistachios.

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Mixed Greens with Roasted Beets and Avocado
SourceReprinted with permission from Rebecca Katz (The Cancer-Fighting Cookbook and One Bite at a Time)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes