California Avocado season has ended.

California Avocado Beet Salad

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California Avocado Beet Salad



Serves: 2

6 baby beets, roasted
1 ripe, Fresh California Avocado, peeled and seeded
1 lemon, juiced
2 Tbsp. olive oil
1/2 tsp. salt
1 tsp. black pepper
1 cup fresh wild baby arugula

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Slice beets about 1/4 inch thick, set aside.
  2. Slice avocados to about the same thickness.
  3. Drizzle 1/4 of the lemon juice on avocado, set aside.
  4. Add the olive oil, remaining lemon juice, salt and pepper to a bowl and whisk to make the vinaigrette
  5. Toss the arugula with the vinaigrette.
  6. Arrange avocado and beet slices on top of arugula.
  7. Alternate beet, avocado, beet, avocado.
  8. Drizzle the leftover oil-acid mixture over the salads.
  9. Fresh ground black pepper is a nice salad topper.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2011, Adrian Halmagean

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA


(2 Ratings)