Roasted Beet Avocado and Arugula Salad with Toasted Hazelnuts

Roasted Beet Avocado and Arugula Salad with Toasted Hazelnuts is made with less than 10 ingredients and the perfect side dish to knock the party socks off of anyone. 

I’m backkkkkkk.

I know. I know.

Been MIA for like a few days. Sorry. I have a cold. Truth be told I’ve been sitting on this recipe for about a week or so now. As much as I’ve been excited to share this simple and delicious beet salad with you, I couldn’t. I mean.

This cold completely knocked me outttttt. Bugs. I’ve been literally sleeping all day. My mind is super slow and I don’t think I make much sense.

Weirdly. I’m actually, a little glad I got sick. It helped me see that I needed to slow down and just chill, relax and take things day by day. I was so focused on everything I needed to do for the move that I completely ignored the fact that I need to take advantage of my last two weeks in Panama.

I’m currently staying in the city at my aunt’s house and just kind of hiding from the world until my trip. Well. I was. While I was way under the weather. Today is another story.

Today, I’ve been feeling a bit, better. I thought I should jump back into a world where my wardrobe is more than just PJ’s and decided to finally bring this amazing salad to you guys. This salad is SO good. The beets get OMG sweet when you roast them. I actually like to make a bunch and then use them throughout the week. The roasted beets are tender and they pair beautifully with bitter arugula, buttery, creamy avocado and this zesty vinaigrette. Plus there’s the hazelnut crunch. Hands down though, the best part is when you get a bite of the fresh mint leaves that get lost in between the arugula and add this pop of fresh flavor. It’s beyond awesome. I feel like beets are artistic. I know. I give alter personalities to my food. What can I say? Other than. I’m pretty weird.

If you get sick make sure you drink this ginger+turmeric+apple cider vinegar +raw honey+lemon tea that I’ve been making. Maybe I can share that with you.

Oh and then when you’re feeling better make this awesome salad. Wait. You don’t have to wait until you get sick and then feel better you can just serve this up for MEATLESS MONDAYS!. YUP. Totally have your back tonight with this one. I am feeling slightly better and decided to hang out with my best guy friend since high school, we’ve been friends for over nine years. I KNOW. GUESS, whats on the menu. This roasted beet avocado and arugula salad. I also made some roasted chicken to serve on the side and this bomb ass golden milk chocolate sandwich cookies.

This beet salad is, easy to make, can easily be taken to work with you, makes a great side dish, or main meal. It’s paleo, vegetarian and can easily be turned vegan. Oh and if you wanna add some plant-based protein you can with roasted chickpeas or some grilled tofu. OR if you wanna stick with animal-based you can grill some chicken breast. IDK. Man. Whatever rocks your pretty beet salad boat.

WHAT YOU NEED TO MAKE THIS SALAD 

2 large or 4 small beets, roasted, peeled and cut into rounds
4 cups of arugula
1/2 cup of fresh mint leaves
1/4 cup of toasted hazelnuts, roughly chopped
1  avocado, cut into 1-inch slices
1/4 cup of freshly squeezed orange juice
1 tablespoon of dijon mustard
1/2 teaspoon of ground turmeric
3 tablespoons of cold pressed olive oil
1 tablespoon of raw honey, see note
salt + pepper to taste

WHAT YOU NEED TO DO NEXT

In a small jar with lid, I like to use a mason jar, add orange juice, dijon mustard, ground turmeric, olive oil, honey and a pinch of salt along with some freshly ground pepper. Shake the dressing until all the ingredients are combined and a dressing is formed.
In a large bowl add the arugula, add the sliced roasted beets, the avocado slices, and the toasted, chopped hazelnuts. Add the fresh mint leaves and pour dressing to desired liking.
Enjoy right away. If not keep in separate containers until ready to eat.

NOTES

I roasted my beets in a 350-degree oven on a cookie sheet lined with parchment paper to help with easy cleanup, for about 30 minutes, until a knife goes through and they are tender. A tip for peeling your beets, remember beets can stain your fingers. I’d suggest either wearing gloves or making sure you wash your hands immediately. Not a huge deal just something to keep in mind.

If you want to keep the recipe vegan substitute maple syrup for the raw honey I used in the recipe.

Bugs don’t forget if you try this salad, be sure to leave a comment and let me know what you think! Better yet, show us by taking a picture and sharing it on + tagging it #followourpassionstyle I seriously love seeing what you guys cook up and what twist you add.