Why You’ll Fall in Love With This Salad
Jump to RecipeIf you’re like me and sometimes find beet salads a bit… well, predictable (goat cheese, walnuts, repeat), then you’re going to adore this fresh take! The combination might sound unusual, but trust me – the sweet mango plays perfectly against the earthy beets, while the buttery avocado brings everything together.
And then there’s my secret ingredient: sumac! If you haven’t cooked with this gorgeous Middle Eastern spice before, you’re in for such a treat. It adds this amazing bright, lemony tang that makes the whole salad pop!
What You’ll Need
My Show-Stopping Red Beet Salad with Mango & Avocado
Course: Salad2-4
servings20
minutes40
minutes256
kcalIngredients
2 large red beets, roasted and cubed
1 ripe mango, peeled and cubed
1 avocado, peeled and cubed
4 cups arugula
1/4 cup toasted pistachios
1/4 cup pomegranate seeds
2 tbsp chopped fresh mint leaves
- For the dressing:
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp sumac (plus more for sprinkling)
Salt and pepper to taste
1 tsp honey (optional, but I always add it!)
Directions
- Roast those beautiful beets! Wrap them in foil and roast at 400°F for 45-60 minutes until tender. Once they’re cool enough to handle, the skins should slip right off. Then cube them into bite-sized pieces.
- Make your dressing. In a small bowl, whisk together the lime juice, olive oil, sumac, salt, pepper, and honey if using. This dressing is SO good, you guys – I sometimes make extra just to have on hand!
- Build your salad masterpiece. Toss the arugula with about half of the dressing in a large bowl or platter. Then artfully arrange your beet cubes, mango, and avocado on top. Sprinkle with the pistachios, pomegranate seeds, and those fragrant little mint leaves.
- Finish with flair! Drizzle the remaining dressing over everything and give it one final sprinkle of sumac for that perfect pop of color and flavor.
- Serve right away while everything is at its vibrant best!
Why This Salad Is Good For You
Besides being incredibly delicious, this salad is packed with nutrition! The beets are loaded with fiber and nutrients that support heart health. Mangoes bring vitamin C and antioxidants to the party, while avocados contribute those healthy monounsaturated fats we all need.
Add in the protein from the pistachios and the antioxidant punch from pomegranate seeds, and you’ve got yourself a nutritional powerhouse that happens to taste amazing!
When to Serve This Gorgeous Creation
This showstopper of a salad works beautifully as:
- A light lunch with some crusty bread on the side
- A starter for a dinner party that will have everyone talking
- A colorful addition to a holiday spread (those reds and greens are perfect for the season!)
- A healthy side dish that brightens up any simple protein
I’d love to hear what you think when you try this salad! Drop me a comment below or tag me in your gorgeous salad photos on Instagram. And if you come up with any amazing variations, I’m all ears!
Happy cooking, friends!
P.S. Pomegranates are typically in season during winter months, so this is a perfect salad to brighten up those darker days. If you can't find them, dried cranberries make a lovely substitute!
