Last Updated on 2 months by Neha Deshmukh

Beet & Avocado Salad Recipe – Ginger, Sesame & Balsamic Bliss

Introduction

Oh, this salad! It’s honestly one of those recipes that just happened, and I’m so glad it did. I first threw it together when I had some leftover roasted beets from a bigger meal, and needed a quick, vibrant lunch. The combination of earthy beets, creamy avocado, and that zingy ginger-sesame dressing is just… magical. It’s become a regular in my kitchen, and I’m so excited to share it with you. It’s perfect as a light meal, a side dish, or even a colourful addition to a picnic.

Why You’ll Love This Recipe

This Beet & Avocado Salad isn’t just delicious, it’s also incredibly good for you! It’s packed with vitamins, antioxidants, and healthy fats. Plus, it’s super quick to put together – ready in just 20 minutes. It’s a beautiful salad, visually appealing, and bursting with flavour. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this vibrant salad:

• 4 small roasted beets
• 1 medium orange bell pepper
• 2 celery ribs
• ½ cup cherry tomatoes
• 1 avocado
• 1 inch fresh ginger
• 1 tablespoon sesame seeds
• 1 tablespoon fresh cilantro
• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper to taste

Ingredient Notes

Let’s talk about getting the most out of each ingredient. A few little tips can make all the difference!

Roasted Beets: Varieties & Roasting Tips

I prefer using smaller beets for this salad, as they’re sweeter. You can use golden, red, or even Chioggia beets (the striped ones!). Roasting brings out their natural sweetness. To roast, wrap beets in foil and bake at 200°C (400°F) for about 45-60 minutes, or until tender when pierced with a fork. Let them cool before dicing.

Orange Bell Pepper: Choosing the Best

Look for a pepper that feels heavy for its size, and has smooth, shiny skin. A vibrant colour is a good sign too!

Avocado: Ripeness & Types

You want an avocado that yields to gentle pressure, but isn’t mushy. Hass avocados are my go-to – they have a lovely creamy texture. But any ripe avocado will work beautifully.

Sesame Seeds: Toasting for Maximum Flavor

Don’t skip toasting the sesame seeds! It really enhances their flavour. Just dry-toast them in a pan over medium heat for a few minutes, until golden brown and fragrant. Watch them carefully, as they burn easily.

Fresh Ginger: Regional Variations & Uses

Fresh ginger is key here. I love the slightly spicy, warming flavour it adds. In India, ginger is used in everything from chai to curries, and it’s known for its digestive benefits. Peel it with a spoon for minimal waste!

Balsamic Vinegar: Quality & Aging

A good quality balsamic vinegar makes a huge difference. Look for one that’s aged – it will have a richer, more complex flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Dice your roasted beets, orange bell pepper, and celery into about ½-inch cubes. Place them in a nice big salad bowl and add those sweet little halved cherry tomatoes.
2. Gently peel, pit, and cube the avocado. Add it to the bowl with the veggies – be gentle, you don’t want to mash it!
3. Grate your inch of fresh ginger (a microplane works wonders here!). Sprinkle in the toasted sesame seeds and chopped cilantro.
4. Drizzle over the olive oil and balsamic vinegar. Season generously with salt and freshly ground black pepper.
5. Now, gently toss everything together until it’s all nicely combined.

Expert Tips

• Don’t overmix: You want to keep the avocado in nice chunks, so be gentle when tossing.
• Taste as you go: Adjust the salt, pepper, and balsamic vinegar to your liking.
• Chill for a bit: While best served immediately, letting it sit for 10-15 minutes allows the flavours to meld.

Variations

This salad is a great base for experimentation! Here are a few ideas:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your balsamic vinegar to ensure it hasn’t been processed with any animal products.

Gluten-Free Adaptation

This salad is naturally gluten-free.

Spice Level Adjustment (Adding a touch of chili)

My friend Priya loves a little heat, so I sometimes add a pinch of red pepper flakes or a finely chopped green chili to the dressing.

Summer Salad Variation (Adding Cucumber & Mint)

In the summer, I love adding diced cucumber and a handful of chopped fresh mint for an extra refreshing twist. My family absolutely loves this version!

Serving Suggestions

This salad is fantastic on its own for a light lunch. It also pairs beautifully with grilled chicken or fish. You can serve it as a side dish with Indian meals, or even as part of a mezze platter.

Storage Instructions

This salad is best enjoyed immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to a day. The avocado may brown slightly, but it will still taste delicious. A squeeze of lemon juice can help prevent browning.

FAQs

Let’s answer some common questions!

Can I make this salad ahead of time?

You can prep the ingredients (roast the beets, chop the veggies) ahead of time, but I recommend assembling the salad just before serving to prevent the avocado from browning.

What kind of beets are best for this salad?

Any kind of beets will work, but I prefer smaller, sweeter beets like golden or Chioggia beets.

Can I use a different vinegar if I don’t have balsamic?

You can! Red wine vinegar or apple cider vinegar would be good substitutes, but balsamic really adds a unique flavour.

How can I prevent the avocado from browning?

A squeeze of lemon or lime juice will help slow down the browning process.

Is this salad suitable for a potluck or picnic?

It is, but assemble it as close to serving time as possible to keep the avocado looking its best.

Can I add protein to make it a more substantial meal?

Absolutely! Grilled chicken, chickpeas, or crumbled feta cheese would all be delicious additions.