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Bird's eye view of a beet carpaccio salad topped with avocado and a chia dressing

Beet carpaccio with Avocado & chia seed dressing


This beet carpaccio is a true power salad! Vitamins and antioxidants, healthy fats and fiber all combined into a delicious salad


  • 2 large beets, thoroughly washed
  • 1 avocado, slightly firm
  • 3 tbsp chopped pecans or walnuts
  • 1 tbsp extra virgin olive oil
  • 1 tsp grain mustard
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 2 tsp freshly squeezed lemon juice
  • 1/2 tsp agave nectar
  • 1/8 tsp salt, or to taste
  • 2 tsp chia seeds
  • 2 tbsp chopped chives


  1. Preheat oven to 400F. Wrap beet in foil and bake for about an hour, until tender. Set aside to cool and remove skin.
  2. To prepare the dressing, combine olive oil, grain and Dijon mustard, vinegar, lemon juice, agave and salt in a glass jar. Shake vigorously, add chia seeds and let sit for a few minutes
  3. In the meantime, using a mandolin or a very sharp knife, thinly slice the cooled beet. Arrange slices on 2 salad plates. Dice avocado and place in the center of each plate. Sprinkle nuts and chopped chives all around and top with chia dressing
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Salad
  • Method: roast
  • Cuisine: vegan


  • Serving Size: 1/6 of the salad
  • Calories: 103
  • Sugar: 2.5
  • Sodium: 454
  • Fat: 8.6
  • Saturated Fat: 1.1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 6
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 0

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