Vibrant Beet Salad with Avocado & Manchego: A Fresh Spin on a Beloved Family Classic

There’s a special place in my heart for sweet beets. From childhood, these earthy, vibrant root vegetables have been a source of culinary joy, largely thanks to my mother’s simple yet exquisite Italian beet salad. She knew just how much I adored them, prepared with nothing more than diced onions and a light Italian vinaigrette. It was a dish that transcended mere food; it was a symbol of home. Even after I moved away, visits back always meant a large, comforting bowl of that familiar beet salad waiting for me, a delicious embrace from my mother. That cherished recipe, a timeless classic, was first shared on this blog back in June ’09, and its essence still lingers in my kitchen today.

Recently, the allure of beets resurfaced with an undeniable craving. During a visit to the Whole Foods fresh produce department, my eyes landed on the most enormous beets I had ever encountered – truly magnificent specimens that dwarfed any I’d seen before. Their sheer size was captivating, promising an abundance of sweet, rich flavor. It was a discovery that instantly sparked a renewed excitement for incorporating beets into my meals.

To truly convey the impressive scale of these finds, I’ve included a photograph below. On the right, you’ll see one of these colossal beets from Whole Foods, standing proudly next to a standard-sized beet I picked up from Wal-Mart on the same day. For an even clearer perspective, a jumbo cage-free egg is positioned on the left, highlighting the extraordinary difference in size. While I typically prefer to source my produce from specialty stores, making a quick stop at Wal-Mart was essential just to illustrate the remarkable proportions of these Whole Foods beauties. I only needed three of these magnificent beets, and they yielded a salad so generous it would easily last me the entire week, ensuring a continuous supply of this delicious and nutritious vegetable.

Upon purchasing these beautiful, deep red beets, my initial thought was to recreate my mother’s beloved simple Italian beet salad, just as she always made it. However, as I continued my market stroll, I couldn’t resist picking up some other incredibly tempting ingredients: perfectly ripe Haas avocados, a wedge of exquisite Manchego cheese, and a fresh carton of large, cage-free eggs. These vibrant additions whispered promises of a delightful culinary adventure, subtly shifting my original plan.

Once home, with all this gorgeous fresh produce spread before me, a new vision began to form. I felt an irresistible urge to “jazz up” my mother’s classic salad, giving it a modern twist while still honoring its delicious roots. The idea was to create something familiar yet excitingly new, a celebration of fresh flavors and textures. The recipe for this inspired creation follows shortly. Yet, my deep affection for the original remains undiminished; in fact, I dedicated half of these magnificent beets to preparing my mother’s traditional Italian beet salad recipe. Some classics, after all, are simply too perfect to abandon entirely.

Just gorgeous colors of ruby red, vibrant green, sunny yellow, and pristine white come together harmoniously in this stunning vegetable salad! The visual appeal alone is enough to tantalize the taste buds, promising a medley of fresh flavors and delightful textures in every bite. This dish isn’t just a meal; it’s a feast for the eyes, a true testament to the beauty of nature’s bounty arranged artfully on a platter.

Beet Salad with Avocados and Manchego Cheese

Ingredients

For the Salad

3 large Beets (or 1 regular sized ‘batch’), cooked in boiling water, cut into large slices or pieces
1 large sweet Onion, chopped
1 ripe Haas Avocado, peeled and chopped into cubes
3 jumbo cage-free Eggs, boiled, peeled, and sliced
1/2 cup dried sweet Cranberries
1/2 cup slivered Almonds
1/2 cup slivered Manchego cheese
Red-leaf Lettuce, cleaned and whole leaves pulled off, do not tear up into pieces
Salt and Pepper to taste

For the Vinaigrette

1/4 cup Balsamic Vinegar
3 Tbsps. chopped Onions
1/3 cup extra-virgin Olive Oil
1 Tbsp. Italian Seasoning or 1 packet Good Seasons Italian Dressing

Instructions

Bring water to a boil in a very large, deep heavy pot.
Place the beets in the hot water and boil until a fork can be easily inserted into the center.
Remove the cooked beets from the water to cool.
Peel and remove both ends.
Slice into very thick slices.
Place the lettuce on a platter for a base for the remaining ingredients.
Spread a layer of the thickly cut beets on top of lettuce.
Place the chopped avocados, onions, sliced eggs, dried cranberries, slivered almonds and slivers of Manchego cheese.
Drizzle the vinaigrette over the salad.
Salt and pepper to desired preference.
Serve with some beautiful artisan bread.

Creating this salad is not just about following steps; it’s about embracing fresh, high-quality ingredients to bring out their best. The key to perfectly cooked beets lies in boiling them until they are tender yet still retain a slight firmness, easily pierced with a fork. After cooking, allowing them to cool completely before peeling and slicing ensures their vibrant color and prevents staining. Don’t be afraid to cut them into substantial pieces; their sweetness is meant to be savored. This robust beet salad provides a fantastic base for creativity, making it a versatile addition to any meal.

This upgraded beet salad isn’t just a treat for the palate; it’s a powerhouse of nutrition. Beets, renowned for their deep ruby hue, are packed with essential vitamins, minerals, and potent antioxidants, known for their anti-inflammatory properties and ability to support heart health. The addition of creamy Haas avocados brings healthy monounsaturated fats, aiding nutrient absorption and promoting satiety. Manchego cheese offers a delicious source of calcium and protein, adding a savory counterpoint to the sweetness of the beets and cranberries. Dried cranberries introduce a burst of tart-sweetness and further antioxidants, while slivered almonds provide a satisfying crunch and a dose of healthy fats and vitamin E.

The homemade vinaigrette, a simple yet crucial component, ties all these exquisite flavors together. The balsamic vinegar adds a sophisticated tang, complemented by the fresh chopped onions and high-quality extra-virgin olive oil. A touch of Italian seasoning elevates the dressing, infusing it with aromatic herbs that echo traditional Italian flavors. This salad is surprisingly versatile. It can stand alone as a light, refreshing lunch, serve as an impressive appetizer, or act as a vibrant side dish to grilled chicken, fish, or even a hearty steak. Its striking colors make it an ideal centerpiece for any gathering, from casual family dinners to more formal occasions. For an extra touch of elegance, consider pairing it with a crisp Sauvignon Blanc or a light-bodied Pinot Noir, which beautifully complement the salad’s diverse flavor profile.

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