Fresh • High-Fiber • Vegetarian • Gluten-Free • Nutrient-Rich

This colorful salad combines earthy roasted/cooked beetroot, creamy avocado, peppery greens and salty feta with a simple lemon-herb dressing. The optional boiled egg makes it more filling and adds extra protein.

🛒 Ingredients

Salad

2 medium beets, cooked, peeled and cut into wedges
1 ripe avocado, sliced
1 cup (30–40 g) fresh spinach or arugula
¼ cup (about 35–40 g) feta cheese, crumbled
1–2 hard-boiled eggs, sliced — optional
Optional: 1 tbsp chopped fresh parsley or dill

Dressing

1 tbsp extra-virgin olive oil
1 tsp fresh lemon juice or balsamic vinegar
¼ tsp freshly ground black pepper
Pinch of salt
Pinch of dried oregano or mixed herbs

For a stronger dressing, you can increase the lemon juice to 1 tbsp.

👩‍🍳 Detailed Recipe

1. Cook the beetroot

If starting with raw beets, wash them thoroughly and trim the tops.

You can cook them in several ways.

Boiling:
Place whole beets in a pot, cover with water and simmer for approximately 30–50 minutes, depending on size.

Roasting:
Wrap whole beets in foil and roast at 200°C / 400°F for approximately 45–60 minutes, until a knife slides easily into the center.

Allow them to cool enough to handle, then peel.

Cut into wedges rather than very small cubes to match the appearance in the photo.

2. Prepare the greens

Wash and thoroughly dry the spinach or arugula.

If using arugula, its peppery flavor pairs particularly well with the sweet beetroot.

Place the greens in a large bowl or serving plate.

3. Prepare the avocado

Cut the avocado in half and remove the pit.

Slice or cut into thick wedges.

For the best appearance, don’t cut it too small.

Immediately drizzle with a little lemon juice to slow browning.

4. Make the dressing

Whisk together:

1 tbsp olive oil
1 tsp lemon juice or balsamic vinegar
¼ tsp black pepper
pinch of salt
pinch of oregano

Taste and adjust the acidity.

If using balsamic vinegar, you can add ½ tsp honey if you prefer a slightly sweeter dressing.

5. Assemble

Arrange the greens on a plate.

Add:

Beetroot wedges
Avocado slices
Crumbled feta
Optional boiled-egg slices
Fresh herbs

Drizzle the dressing over everything.

Finish with freshly ground black pepper.

🥚 Optional Egg Version

The egg shown in the text is an excellent addition if you’re turning this from a side salad into a more substantial meal.

For perfect hard-boiled eggs

Place eggs in a saucepan.
Cover with cold water.
Bring to a boil.
Once boiling, cook for approximately 10–12 minutes.
Transfer immediately to ice-cold water.
Peel and slice.

Use 1 egg per serving for a more filling salad.

📊 Approximate Nutrition

For the basic recipe, divided into 2 servings and without egg:

Per serving

Calories: ~300–330 kcal
Protein: ~7–9 g
Carbohydrates: ~25–30 g
Fiber: ~8–10 g
Net carbs: ~17–21 g
Fat: ~20–22 g

Values vary depending on the size of the avocado and beets and the exact feta used.

With 1 boiled egg per serving

Approximately:

Calories: ~370–410 kcal
Protein: ~13–15 g
Carbohydrates: ~25–30 g
Fiber: ~8–10 g
Fat: ~25–27 g

💪 How to Make It Higher Protein

The basic salad is nutritious but isn’t especially high in protein.

For a protein-rich meal, add:

2 boiled eggs
100–120 g grilled chicken
grilled shrimp
tuna
chickpeas
extra feta
cottage cheese on the side

For a vegetarian high-protein version, chickpeas + feta + egg work particularly well.

🥗 Lower-Calorie Version

The majority of the fat/calories come from avocado, feta and olive oil.

For a lighter version:

Use ½ avocado
Use 2 tsp olive oil
Keep plenty of beetroot and greens
Use a smaller amount of feta

You can increase the volume with cucumber, tomatoes or additional leafy greens.

🌾 Gluten-Free

The basic salad is naturally gluten-free.

It contains no:

Wheat
Flour
Bread
Pasta

For people with celiac disease, check packaged feta and seasonings for cross-contact information.

🥜 Nut & Allergen Information

Nuts

There are no nuts in the basic recipe:

No almonds
No walnuts
No cashews
No peanuts
No pistachios
No pecans

Allergens

The optional egg contains egg, while feta contains milk/dairy.

The basic salad without egg is vegetarian but not dairy-free because of the feta.

Dairy-free version

Replace feta with:

dairy-free feta alternative, or
seasoned chickpeas

🧊 Storage

For the best texture, store the components separately.

Beetroot

Refrigerate for approximately 3–4 days.

Dressing

Can be refrigerated for several days in a sealed jar.

Assembled salad

Best eaten immediately, particularly because avocado can brown and leafy greens can wilt.

Meal-prep trick: Keep the beetroot, greens, feta and dressing separate. Add avocado immediately before eating.

❓ Recipe Q&A

Can I use roasted beetroot?

Yes. Roasting gives the beetroot a deeper, sweeter flavor and is particularly good for this salad.

Can I use canned beetroot?

Yes, provided it isn’t heavily sweetened or pickled.

Drain it thoroughly and pat dry before using.

Can I use pickled beetroot?

Yes, but it will give the salad a much sharper, sweeter flavor. If using pickled beetroot, reduce or omit the lemon/balsamic dressing.

Can I use goat cheese instead of feta?

Absolutely. Goat cheese gives a creamier, slightly tangy result.

Can I use spinach and arugula together?

Yes. A 50/50 combination gives you the mildness of spinach with the peppery flavor of arugula.

Why does my beetroot stain everything?

Beetroot contains powerful natural pigments.

To minimize staining, add the beetroot after arranging the other ingredients and don’t toss aggressively.

How do I stop the avocado from turning brown?

Coat the cut surfaces lightly with lemon juice and don’t slice the avocado until shortly before serving.

Can I make this without olive oil?

Yes. Use extra lemon juice or balsamic vinegar and a little water to make a lighter dressing.

Is this keto?

It isn’t particularly keto-friendly because beetroot contains a moderate amount of carbohydrates. The avocado is low in net carbohydrates, but the beetroot contributes most of the carbohydrate in the salad.