3 ratings

PointsPlus Tomato, Avocado, and Golden Beet Salad Recipe


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.