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Beet, Cucumber & Avocado Salad Recipe

The week before Jeremy had gallbladder removed, we needed to eat lots of vegetables.  I made a few pasta dishes, and I also came up with this amazing salad.  I really like beets and this was a great way to utilize them in a fresh crisp salad.

Beet, Cucumber and Avocado Salad

Yield: 2 entree-sized salad

Beet, Cucumber and Avocado Salad Recipe

An amazing beet salad recipe that includes feta cheese, avocado and English cucumbers. This recipe utilizes the beet greens as the salad base.



  • 3 beets with fresh, vibrant greens
  • 1 avocado, peeled, pitted and diced large
  • 1 English cucumber, peeled, halved length-wise and diced large
  • 2 tablespoons sliced green onion tops
  • Vinaigrette, to taste (recipe below)
  • 1/4 c crumbled feta cheese


  • 2 tablespoons sherry vinegar
  • 1/3 cup light olive oil
  • 1/8 teaspoon dried dill
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cayenne


Ahead of time Prep:

  • Roasting the beets – remove the beet greens and set aside for later use. cut beets in half, place them face down on a Silpat, bake for one hour at 350 degrees Fahrenheit.  Allow them to cool completely before trying to peel, chop or add to the salad.  I ended up roasting them the day before and refrigerating till needed.
  • Making the vinaigrette – Combine all ingredients in a squeeze bottle or container with a lid. Shake to combine. Be sure to shake once more right before using.

Assembling the Salad:

  • If you have not done so already, peel and large dice your beets.  Keep these in a separate bowl.  Add a little salt to them.
  • Place the cucumber, avocado, and green onion in a mixing bowl.  Cover with vinaigrette – enough to suit your taste.  Mix gently so as to not break up the avocado.  Taste and add extra salt if needed.  Set aside for now so flavors can marry.
  • Wash the beet greens very well. They likely have lots of dirt and silt on them.  Only use the freshest beet greens for this salad.  Trim off the stems and then slice the greens into thin strips.  Pat off any excess moisture with paper towels or use a salad spinner to dry the greens.  Then divide the greens in half and lay on dinner plates.
  • Divide the cucumber/avocado mixture on top the beet greens.  Gently divide the beets among the two salads as well.  Top each with feta cheese and serve.

Total:1 hour

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