PointsPlus Tomato, Avocado, and Golden Beet Salad Recipe

PointsPlus Tomato, Avocado, and Golden Beet Salad Recipe
Staff Writer
Tomato Avocado Salad


Tomato Avocado Salad

The combination of beets and avocado make a perfectly balanced and delicious salad. 


  • ¾ pound golden beets, scrubbed, tops removed
  • 4 medium heirloom tomatoes, cut into ¼-inch wedges   
  • 1 medium avocado, cut into ½-inch cubes   
  • 1 small red onion, cut in half and sliced into thin half moons   
  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons red wine vinegar   
  • ¼ teaspoons salt   
  • ¼ teaspoon black pepper
  • 1 tablespoon basil, chopped   
  • 1 tablespoon chives, chopped   


Place a medium-sized saucepan filled with water over high heat and bring to a boil. Add the beets, bring back to a boil then reduce to medium heat. Simmer until the beets pierce easily with the point of a sharp knife, about 25 minutes.

Remove the beets from the pan and place under cold running water until cool enough to handle. Peel the beets with a vegetable peeler and cut into ½-inch wedges. Place the beets in a large salad bowl.

Add the tomato, avocado, onion, oil, vinegar, salt, and pepper to the bowl. Toss well to combine. Sprinkle with the basil and chives, and serve. 

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.