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Apple, Beet and Avocado Salad

Apple, Beet and Avocado Salad

"Winter produce at its best and in holiday colors too. You can also toss the salad instead of arranging it if you prefer."
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1 h 25 m servings 477 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount 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.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
  2. Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
  3. Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
  4. Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.

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Read all reviews 29
  1. 39 Ratings

Most helpful positive review

You know what I think? You only live once, so why not use a whole darn avocado. I also used 2 green onions instead of a regular onion. And it was delicious. Lots of flavour and colour.

Most helpful critical review

Definitely "can" the beets. Too much time and hassle, especially the pink fingers you get from working with the beets.

Most helpful
Most positive
Least positive

You know what I think? You only live once, so why not use a whole darn avocado. I also used 2 green onions instead of a regular onion. And it was delicious. Lots of flavour and colour.

I prefer the apples and beets to be in cut in medium size chunks.

this was quicker when i used canned beets and the taste was very nice

Very pretty salad. I made my beets heart shaped for valentine's day. Was a bit confusing in instructions - step #4 "with the 1/2 cup vinaigrette" There was more than 1/2 cup, so I wasn't sure...

this salad was a HIT! the beets were marinated just the way I like them and who would of guessed they tasted so great with apples.

My guests loved this and so did I. Beautiful on the plate, and fun and easy to bake the beets. I did not use the second amount of vinegar though. It was enough with just the apple cider vinegar....

Very yummy! I made the mistake of putting it on the same plate with mashed potatoes/main entree and the beets/dressing turned the potatoes pink. It was kinda funny -- so my suggestion is to make...

My husband raved and raved about the delicious new flavors in this salad. It was a nice compliment to our meal, and one I'm sure to make again. I couldn't find apple cider, so I had to use plain...

This was good. I've never cooked raw beets before and boy do they taste just like canned!! Next time I'd use canned and save all that time. I didnt toast the walnuts either and they were still g...

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