Photo of Tomato, Avocado and Golden Beet Salad by WW

Tomato, Avocado and Golden Beet Salad

2 - 4
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Purchase golden beets at your local health food store or produce market; they're sweet as can be and won't stain your hands red.


Uncooked beets

¾ pound(s), golden, scrubbed and tops removed (about 4 medium beets)

Fresh tomato(es)

4 medium, different colours or heirloom if possible, cut into 1/4-inch wedges


1 medium, ripe, Haas, cut into 1/2-inch cubes

Uncooked red onion(s)

1 small, cut in half and sliced into thin half moons

Olive oil

4 tsp(s), extra-virgin

Red wine vinegar

4 tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

Fresh basil

1 tbsp(s), fresh, chopped


1 tbsp(s), fresh, chopped


  1. Place a medium saucepan filled with water over high heat. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
  2. Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
  3. Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Top mixture with basil and chives and serve. Yields about 1 1/4 cups per serving.