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. The prime season for beets is early summer or early fall, so look out for them then. If you are using red beets, be sure to use gloves when peeling to protect your hands. After boiling the beets, make sure to run them under cold water or place them in an ice bath. Doing so will soften the skin, making the beets easier to peel. Serve this side salad with your lunch or dinner or enjoy as a snack in the afternoon.


Uncooked beets

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

Fresh tomato(es)

4 medium, different colors or heirloom, cut into 1/4-inch wedges


1 item(s), medium, ripe, Hass, 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, extra virgin

Red-wine vinegar

4 tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


1 Tbsp, fresh, chopped


1 Tbsp, fresh, chopped


  1. Place a medium saucepan filled with water over high heat; bring to a boil. 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. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.