Roasted Beet, Broccoli and Avocado Salad

11 40 707
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 1
Roasted Beet, Broccoli and Avocado Salad
Health Highlights


1/2 avocado(s) Avocado (cubed)
1 beet(s) Beets, raw (diced)
1/2 head Broccoli, raw (chopped)
1/4 cup Pumpkin seeds (pepitas)
1 tbsp Olive Oil, Extra Virgin
1 tsp Salt and pepper
1 tbsp White wine vinegar (dressing)
1 tbsp Red wine vinegar (dressing)
2 tbsp Olive Oil, Extra Virgin (dressing)
1 pinch Sea Salt (dressing)
1 dash Black pepper (dressing)


  1. Pre-heat oven to 425ºF (218ºC).
  2. Place beets and broccoli on a cookie sheet, season with salt and pepper, drizzle with olive oil, and roast for 20 - 30 minutes, or until tender.
  3. In the meantime, combine white and red wine vinegar, sea salt and pepper in a small bowl. Slowly add in olive oil whisking until combined.
  4. In a large serving bowl, arrange the beets, broccoli, and avocado.
  5. Top with pumpkin seeds and drizzle with dressing.
  6. Toss and serve.


Add more protein

  • 1/2 cup of rinsed and drained canned lentils, chickpeas or shredded chicken

Nutrition Highlights

  • Beets contain nitrates and pigments that help to lower blood pressure and increase athletic performance

Nutrition Facts

Per Portion

Calories 707
Calories from fat 581
Calories from saturated fat 90
Total Fat 65 g
Saturated Fat 10.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.0 g
Monounsaturated Fat 42 g
Cholesterol 0
Sodium 1568 mg
Potassium 1361 mg
Total Carbohydrate 28.6 g
Dietary Fiber 15.4 g
Sugars 8 g
Protein 10.6 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 3.5

Energy sources


Meal Type(s)