At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
  • Shop
  • Travel
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
ร—
Home ยป Recipes ยป Main Course Recipes

Beet, avocado and feta salad {GF, Veg}

By: kseniaprints ยท Updated: Jul 4, 2023 ยท This post may contain affiliate links.

  • Facebook
  • Flipboard
  • X
Jump to Recipe Pin Recipe
beet, avocado and feta salad

This creamy and tangy beet avocado and feta salad marries perfectly the earthiness of beets, the bite of tomatoes, and the lusciousness of avocado. It makes for a satisfying and delicious lunch on its own, or in wrap with a bit of rice and salsa. 

beet, avocado and feta salad wrap

As I’ve hinted at before, my family is somewhat averse to trying new things. With so many opinionated grandparents and great-aunts, newly bourgeois parents, and well-traveled children at the table, bringing a new dish into the family repertoire can be hard. And though they have lovingly embraced some Israeli dishes, anything that smells faintly of fusion is treated with suspicion and even disdain.

So whenever I bring in something new, I try to take things one step at a time. I pair familiar ingredients, like cauliflower or beets, with “new-fangled” and “ethnic” flavours, like cumin, cinnamon, and avocado. And as three generations of my family gather around to eat, I sneak in the new dish, burying it amidst the jumble of hummus, bread, and mayonnaise-laden salads. I will divulge a few words about it when prodded. But for the most part, I will pretend there is nothing new under the sun, and let them draw their own conclusions.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get more great recipes and tips from me each week!

beet, avocado and feta salad avocado ingredient

But if I had to describe beet, avocado and feta wraps to my grandmother Berta, I would say it was a creamy beet salad.

If I had to sell it to my more adventurous great-aunt Sonya, I would say it’s a little tangy from the feta, and that there’s a hint of spice.

To my dad, I’d say the spice is hidden by the avocado.

To my mom, I would brag about the dish’s healthy qualities: the good fat in avocadoes, and the low-caloric value of beets. I would pair it with Dorie Greenspan's leftover tomato vinaigrette.

And for my Tex-Mex loving sister, I would put this salad in a tortilla wrap with some salsa.

My grandfather Abram would give it a try right away, while my grandmother Inna would probably abstain no matter what.

beet, avocado and feta salad wrap assembly

Unfortunately, at this moment there are 9,817 kilometres and an eight-hour time difference between my family’s dinners and my kitchen table. So for now, I’ll just have to keep eating this with my partner. And I can tell you that this unusual blending of cultures has helped quell our hunger and ease our minds during some particularly stressful evenings – and I didn’t have to convince anyone.

beet, avocado and feta salad lunch

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A wrap with beet and avocado salad on a plate.

Beet, avocado and feta salad (or wrap)

Ksenia Prints
This creamy and tangy salad marries perfectly the earthiness of beets, the bite of tomatoes, and the lusciousness of avocado. It makes for a satisfying and delicious lunch on its own, or in wrap with a bit of rice and salsa. I suggest using leftover-tomato vinaigrette, which alone is worth its own post. This brilliant vinaigrette by Dorie Greenspan really is more of a recommendation for pairing old, wilted tomatoes with any ingredients you have in your fridge or pantry - herbs, olives, honey. It will also keep well in the fridge for a week, and pair beautifully with other hearty salads.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prevent your screen from going to sleep
Course Salad
Cuisine Fusion recipe
Servings 2

Ingredients
  

  • 4 medium beets or 8 small ones, or 3 large ones
  • 1 ripe avocado
  • ยผ cup of feta about 1 ounce, crumbled, or more, to taste
  • 1 cup of small cherry tomatoes
  • Dorie Greenspan's leftover-tomato vinaigrette recipe follows (or any other tangy vinaigrette)
  • juice of โ…› of a lemon
  • 2 Tbs fresh cilantro
  • a pinch of ground chili peppers about ยฝ a teaspoon, or more, to taste
  • Salt and pepper to taste
  • 2 Tbs salsa optional, if making into a wrap
  • ยฝ cup of rice optional, if making into a wrap
  • For Leftover-tomato vinaigrette:
  • 1 to mato that has seen better days or any ends of tomatoes you have in the fridge
  • 1 Tb of red wine vinegar or any vinegar you like
  • 1 teaspoon of mustard
  • 1 teaspoon of olive tapenade I happened to have some on hand. But a few pitted olives will do just as well.
  • Salt and pepper to taste

Instructions
 

  • Wash beets and trim their ends, removing all leaves and stem.
  • If roasting beets, preheat oven to 375F (I always roast more beets than I need for one recipe, and keep the rest for salads throughout the week). Rub beets with a dab of olive oil. Wrap each 2 beets in an aluminum foil pouch. Place on baking sheet and roast in the oven until a fork easily goes through the beets, about 45 minutes to an hour (larger beets take longer to cook, and should be wrapped in individual tin foil packages). Remove from oven, let cool slightly, and peel gingerly.
  • If boiling beets, place beets fill a pot with enough water to cover them by two inches. Bring to a boil, then cook on medium-high heat until a fork easily goes through the beets, about 35-40 minutes. Remove from pot, let cool slightly, and peel.
  • Chop beets into small chunks. Place in a medium-sized bowl.
  • Cut cherry tomatoes in half, and add to bowl.
  • Cut avocado in half and remove seed. Score the avocado with a knife into small chunks, and then scoop out the avocado flesh into the bowl with the beets. Mix well, taking care not to bruise the avocado.
  • Top with crumbled feta and cilantro. Squeeze lime on top. Top with leftover-tomato vinaigrette, or any other vinaigrette you have (or even just more lime juice and olive oil).
  • Season with salt and pepper according to taste, though I find this dish doesn't usually need any.
  • If making into a wrap: Heat up two tortilla wraps, and smear one tablespoon of salsa at the bottom of each wrap. Top with ยผ cup of rice, or about 2 tablespoons. Top with salad mixture, and drizzle with hot sauce, if desired.
  • Leftover-tomato vinaigrette (Adapted from Dorie Greenspan, http://doriegreenspan.com/2013/08/yesterdays-tomatoes-todays-vinaigrette.html): Place the entire tomato (juice, seeds, ends and all, except the green stem, of course) and all other ingredients into a blender, and whirr until sauce reaches a desired consistency. Taste, correct seasonings if needed, and season with salt and pepper.
Tried this recipe?Comment + Rate Below!
Connect on Instagram!Find us @immigrantstable

More Impressive International Main Course Recipes

  • A slice of whole grain toast topped with creamy beet spread, toasted pine nuts, and fresh dill, served on a white plate.
    Tofu Beet Toast
  • A bowl of creamy sun-dried tomato tofu sauce blankets chunks of meat, with fresh basil leaves as a garnish. The rigatoni, nestled perfectly in the rich Marry Me Tofu blend, is served elegantly in a pristine white bowl.
    Creamy Sundried Tomato Tofu (Marry Me Tofu)
  • Close-up of a bowl filled with vegetarian delight featuring rice topped with caramelized onions, fried potato slices, roasted mushrooms, cashews, and garnished with parsley. This delectable biryani-inspired dish is cradled lovingly with two hands.
    Vegetarian Biryani Rice
  • A bowl of Thai-Style Red Curry Soup filled with broad noodles, sliced carrots, bok choy, tofu strips, and leafy greens. The dish is served in a white bowl with a decorative blue and yellow rim. A silver spoon is placed nearby on a pristine white surface.
    Thai-Style Red Curry Soup
  • Facebook
  • Flipboard
  • X
selfie

About Ksenia

Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • TOP 5 MIDDLE EASTERN RECIPES

    Delivered straight to your inbox, plus invites to exclusive workshops, live sessions and other freebies for subscribers.

      We won't send you spam. Unsubscribe at any time.

      5 from 1 vote (1 rating without comment)

      Tell Me What You Think! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      A woman cutting a pumpkin in a kitchen while preparing healthy international recipes.

      Privet, I am Ksenia Prints! I help adventurous home cooks explore the world through healthy international recipes.

      More about me →

      Footer

      SEEN ON

      as seen on promo graphic

      SEEN ON

      as seen on promo graphic

      ↑ back to top

      About

      • About me
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • Services
      • Media Kit
      • FAQ

      As an Amazon Associate I earn from qualifying purchases. This site occasionally uses stock photos from Depositphotos.

      This site is owned and operated by Prints Media. Copyright © 2025 At the Immigrant's Table. All rights reserved.

      Rate This Recipe

      Your vote:




      Let us know what you thought of this recipe:

      This worked exactly as written, thanks!
      My family loved this!
      Thank you for sharing this recipe

      Or write in your own words:

      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.