Golden beet salad with fennel, pumpkin seeds + avocado (gluten-free, dairy-free, vegetarian)

This salad contains the full spectrum: sweet, tangy, crunchy, herby, creamy. There’s no need to rinse or scrub the beets—just trim off the greens, put the beets in a saucepan, cover with water, bring to a boil, and simmer until soft when pierced. Let them cool, then slip off the peels with your fingers. For the thyme sea salt, grind dried thyme with coarse sea salt in a small grinder—a coffee grinder dedicated to grinding spices works well. (Thyme sea salt is also tasty on warm freshly popped popcorn!)

  • golden beets or Chioggia beets, boiled and peeled
  • fennel bulb, diced
  • red sweet pepper, diced
  • pumpkin seeds
  • avocado, cubed
  • freshly ground pepper
  • orange champagne vinegar or vinegar of choice
  • extra-virgin olive oil
  • thyme sea salt (or dried or fresh chopped thyme and kosher salt)
  • fresh lemon juice (optional)
  1. Halve the beets and thinly slice crosswise. Add the beets to a large bowl. Stir in the fennel, sweet pepper, pumpkin seeds, avocado, and a few grinds of pepper and toss just to combine.
  2. Drizzle with vinegar and olive oil, sprinkle with thyme sea salt, and toss with the lemon juice. Adjust the seasonings and serve.

2 thoughts on “Golden beet salad with fennel, pumpkin seeds + avocado (gluten-free, dairy-free, vegetarian)

  1. Looks yummy. I love beets, and so far, I’ve had great success with borscht… thanks for the tip on how to peel them. Up until now I’ve done it the hard way — attacking raw beets with a peeler. Believe me, they are unforgiving!

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