Prep - Cook - Additional - Ready In -
Servings 6 servings Calories 235.3

Slices of roasted beets, avocado, and tart apples are topped with crumbled goat cheese, parsley and pine nuts and drizzled with olive oil.

Recipe Ingredients

  • 3 medium beets, scrubbed, leaves trimmed
  • ¼ cup extra virgin olive oil
  • 1 medium ripe Avocado from Mexico
  • 2 Granny Smith apples
  • Lemon juice, as needed
  • Salt and pepper
  • ¼ cup coarsely chopped fresh parsley
  • ½ cup crumbled goat cheese
  • 2 tablespoons pine nuts

Cooking Directions

  1. 1 Preheat oven to 375 degrees.
  2. 2 Wash and scrub the beets. Pat dry. Place on large piece of aluminum foil. Lightly coat with olive oil. Add dash of salt and pepper. For even roasting, wrap foil over, covering beets completely, and crimp ends. Roast until cooked through, 30 to 50 minutes. Remove, uncover and let cool. Do not discard oil in the foil; you can use this later as dressing.
  3. 3 Cut the avocados in half lengthwise and remove the pit and skin. Place flat side down on cutting board. Slice horizontally. Squeeze lemon juice on to prevent browning. Cut Granny Smith same way, but leave skin on. Squeeze lemon juice on to prevent browning.
  4. 4 When the beets are cool enough to handle, slip their peels off using your fingers or a paring knife. Slice crosswise. Stack on plate alternating beets, apples and avocados. Sprinkle crumbled goat cheese over top. Garnish with parsley and pine nuts if desired. Drizzle the used olive oil from roasting and the rest of the olive oil and season with salt and pepper.

Nutrition Facts

  • Calories 235.3
  • Carbohydrate 13.4 g
  • Cholesterol 9.2 mg
  • Fat 19.3 g
  • Fiber 4.5 g
  • Protein 4.8 g
  • Saturated Fat 4.7 g
  • Sodium 96.4 mg
  • Sugar 8.2 g


  1. I agree that this definitely needs some sort of dressing but did enjoy the freshness of the apple against the creaminess of the avocado and earthiness of the beet. Being vegan I used a vegan aged raw cashew cheese which made this dish a fully raw vegan dish which was nice. I make a sugar - Read more ...
  2. This was very good however I felt it needed a dressing/vinagrette. Plus I wasn't sure how to eat it! I just chopped it up on the plate. I used feta cheese and toasted pecans. I will make it again but in a salad form.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more