3 Recipes with Avocado and Beetroot

Avocado and beetroot – two favourite ingredients. They are full of nutrients and so delicious. And guess what, they make a perfect match. You can combine them in a number of recipes and every time it will be a little culinary triumph. Or not? All right, not everyone is that excited about either of them. But let’s not spoil the enthusiasm of healthy food lovers like me (and you) who surprisingly happen to eat these. We do it not because they are said to be ‘healthy’, but because we like the taste of natural products. And we are happy to share this with others. Healthy living is contagious, isn’t it?


Pictures by Goodfon and Pixabay

Back to these two beauties – the one is creamy, the other is sweet. Definitely, they love each other. In salads, dips, and soups, as a side or eaten by themselves – whatever you decide to do with them, they are two delectable ingredients that add so much flavour to your dishes. I told you about the yummy avocado dessert that won’t put an end to your weight loss diet. Now, let’s make some starters (or could they be the only course?). And let’s see how avocado and beet can work together and make the perfect plate for you and your family.

  1. Avocado and Beetroot Salad
  • A few leaves of Iceberg salad
  • 1 carrot
  • 1 avocado
  • 3 medium cooked beetroots
  • 100 – 150 g cherry tomatoes
  • 1 cucumber
  • 5-6 olives
  • 1 handful of feta cheese
  • Extra virgin olive oil, Balsamic vinegar, salt
  • 1 tbsp. sesame seeds (raw or lightly toasted)


Tear the salad leaves. Use the peeler to shave the carrot into ribbons. Cut the other vegetables: the cherry tomatoes in half, and the beetroots, avocado, and cucumber – in medium cubes. Put everything in a big bowl, season with salt and add a drizzle of extra virgin olive oil and Balsamic vinegar. In the end, crumble some feta cheese over the salad and sprinkle the sesame seeds.

A big portion of this salad, a slice of wholemeal bread and my dinner is ready.

  1. Avocado, Beetroot and Chickpea Salad – 2 servings
  • 300 g tinned chickpeas
  • 1 avocado
  • 3 medium cooked beetroots
  • ½ red onion
  • 1 handful of sun-dried tomatoes or fresh baby plum tomatoes
  • Honey and lemon juice dressing – you can follow Jamie Oliver’s recipe
  • Fresh herbs to your taste (I prefer parsley or mint)

Prepare the ingredients – drain the chickpeas, cube the avocado and beetroots, slice the red onion and cut the sun-dried tomatoes into strips (or add some halved baby plum tomatoes). Mix them in a bowl, season with some dressing and fresh herbs. Voila! This salad is nourishing enough to be your only plate for either lunch or dinner.

chickpeas_SimplyMarina_ goodfon.jpg

Picture by Goodfon

Option: If you don’t like chickpeas, use French style lentils (I buy this one from Holland & Barrett), but keep in mind that these lentils need more time to cook. Tip: boil them the previous day and then your salad will be ready in minutes.

  1. Beetroot and avocado soup
  • ½ onion
  • 1 carrot
  • 1 small courgette
  • 1 potato
  • 1 handful of broccoli
  • 1 handful of cauliflower
  • 2 medium cooked beetroots
  • 1 avocado
  • 1 tbsp coconut oil or olive oil
  • ¼ cup milk
  • Parsley leaves

This soup is so easy to make and so rich in taste that you just need to try it. I love preparing smooth soups, because every time I can experiment, and what is more, I can ‘hide’ all the ingredients that my son normally wouldn’t eat (yes, avocado included). 🙂


Picture by Goodfon

Put the chopped onion and carrot in hot oil, add some salt and water and stew for 1-2 minutes. Pour more water and wait for it to boil. Season with salt and add the other vegetables – a large diced potato and courgette first, then broccoli and cauliflower, and cook until ready. Blend everything – the boiled veggies (but not hot, please!), cubed beetroots and avocado (again, big pieces are just fine), some milk and some fresh parsley.

Tip: Add a boiled egg (grate it if needed) and crumble some Greek salad cheese. You’ve just made your child’s lunch. 🙂 If it’s for you, sprinkle a handful of raw pumpkin seeds, they are tasty and a good source of fiber, too.

Healthy food is quick and easy, isn’t it? Do you like beetroot and avocado? If so, I hope you’ll try my recipes.

Happy cooking! 🙂

Marina xxx

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