California Avocado and Roasted Beet Salad

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Nutritional Highlights (per serving)

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35 g
Total Fat
30 g
Total Carbs
5 g
70 mg
 California Avocado and Roasted Beet Salad

Using fresh and local produce like California Avocados alongside at-home pantry staples, this beautiful roasted beet salad can be prepared in under an hour. Easy and tasty aren’t the end of the story for this salad. It is packed with an excellent source of key nutrients including 70% DV vitamin C, 54% DV dietary fiber, 3 mg/60% DV vitamin B5, 0.5 mg/30% DV vitamin B6, and 20% DV potassium while also being cholesterol free.


Serves: 4
  fresh baby beets
1/4  cup  extra virgin olive oil, divided
  navel oranges
1/2  cup  mixed olives, such as Kalmata, black, green and Picholine
  small clove garlic, peeled
  ripe, Fresh California Avocados, seeded, peeled and quartered

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


  1. Preheat oven to 425 degrees F and drizzle beets with 1 Tbsp. olive oil. Roast beets for 10-15 minutes, until fork tender. Remove the beets from the oven and slice into quarters.
  2. Zest 1 orange and set zest aside. Peel and segment both oranges and reserve.
  3. To make Olive Tapenade: place olives, half the zest, 2 Tbsp. olive oil and garlic in a food processor and blend until mixture is finely chopped.
  4. To serve, spoon Olive Tapenade evenly at the bottom of each dish. Arrange beets, avocados and oranges on the tapenade, then top salad with remaining olive oil and zest.

Serving Suggestion: Before plating, consider blending additional California Avocado and serving underneath the salad for added texture and flavor.

Beverage Pairing: Enjoy this salad with warm weather and a crisp glass of sparkling water.

*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.

Calories 430
Total Fat 35 g
Trans Fat 0 g
Saturated Fat 5 g
Monounsaturated Fat 23 g
Polyunsaturated Fat 4 g
Total Carbs 30 g
Dietary Fiber 15 g
Total Sugar 11 g
Protein 5 g
Cholesterol 0 mg
Sodium 70 mg
Potassium 982 mg

Vitamin A 22 mcg; Vitamin C 59 mg; Calcium 71 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 175 mcg; Omega 3 Fatty Acid 0.22 g.

% Daily Value*: Vitamin A 2%; Vitamin C 70%; Calcium 6%; Iron 10%; Vitamin D 0%.

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

Chef Mike Fagnoni

ExecutiveChef and Co-Owner, Sacramento’s Hawks Provisions and Public House

Michael Fagnoni is the ExecutiveChef and Co-owner of Hawks Restaurant and Hawks Provisions + Public House.

A New York native, Fagnoni attended the Culinary Institute of America and in 2001 moved to San Francisco where he worked under renowned chefs including Rick Moonan at Oceana, Mark Sullivan at The Village Pub, and Traci des Jardins of Jardinière. Michael and his wife Molly Hawks met while working at the acclaimed Village Pub before opening Hawks restaurant in Granite Bay in 2007.

In December 2015, the couple opened Hawks Provisions + Public House in East Sacramento bringing the same quality and seasonal fare to guests in a more casual setting. At ten years old, Hawks received a four-star review in the Sacramento Bee and has been named one of Sacramento’s Best Restaurants from Sacramento Magazine. Hawks Public House was recently voted Best New Restaurant and Best Restaurant in East Sacramento by Sacramento Magazine.

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