5 from 1 vote
The freshest seasonal ingredients create a beet salad with berries and avocado basil vinaigrette. Vegan, gluten free, paleo, Whole30. |abraskitchen.com
Beet Salad with Berries and an Avocado Basil Vinaigrette

Beet salad with blueberries and blackberries and a creamy avocado basil dressing. This may just be my new favorite summer salad!

Servings: 4
Calories: 146 kcal
Author: Abra Pappa
  • 3 cups of Boston Bibb lettuce
  • 1 large red beet
  • 1 large yellow beet
  • 1 cup blueberries
  • 1 cup blackberries
  • 1/2 cup fresh basil
  • 1 avocado
  • 3/4 cup water
  • 2 tbsp champagne vinegar
  • 1/4 cup lemon juice
  • 1 cup basil leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Peel beets and chop into both cubes and rounds. Place in a steamer and steam for 15 minutes or until they feel tender when pierced with a fork. Set aside and allow to cool. (note: I typically wear gloves when peeling beets so my hands don't turn bright red).
  2. Combine all ingredients for dressing in a blender, blend until smooth. You can add more or less water depending on the thickness of dressing. I found 3/4 cup to be perfect.
  3. Arrange lettuce, berries, and beets in a large bowl. Top with dressing. Serve
Nutrition Facts
Beet Salad with Berries and an Avocado Basil Vinaigrette
Amount Per Serving
Calories 146 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 186mg 8%
Potassium 595mg 17%
Total Carbohydrates 19g 6%
Dietary Fiber 7g 28%
Sugars 9g
Protein 3g 6%
Vitamin A 37.7%
Vitamin C 32.8%
Calcium 5.2%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.