Roasted beets, avocado, and sunflower seeds from Six Seasons: A New Way with Vegetables (page 134) by Joshua McFadden and Martha Holmberg

Ingredients

scallions
avocados
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Notes about this recipe

Pimlicocook on May 27, 2026

We enjoyed this, but would up the pickled peppers and would consider adding feta as well. Cooked beets in pressure cooker, which worked perfectly and sped things up considerably. Made half a recipe for two, served with smoked tofu schnitzel, which worked well.
Anjackson1003 on April 15, 2026

Subbed golden beets since we had some from a farmers market box. Reallllly delicious recipe and felt super well balanced. Probably about four servings total for a two person household. Definitely will make again especially in the summer.
megann_b5gxnm on February 12, 2026

Nice salad. Added kidney beans to make it more hearty but it still wasn't a stand alone meal. Maybe if I served it over farro.
kayanelson on June 23, 2025

I loved this. I’m a wimp when it comes to spicy heat so I substituted pickled banana peppers for the peppercino.
takemori on June 09, 2024

Delicious! Cut stems into bite sized pieces and sauteed for five minutes before adding the leaves. Didn't have pepperoncini so I used sliced capers instead while cutting back on the salt - very tasty.
et12 on July 02, 2023

Some really good flavour and texture combinations here. I didn’t cut up the stems if the leaves enough so they were a bit chewy, but that’s my fault. Overall, a nicely balanced salad.
jenmacgregor18 on January 24, 2023

I really like this one. I took it to work and ate it cold. I loved the textures. I was worried it would lean a bit too close to pickled beets, but it was well-balanced. I cut back a tad on the parsley for my preference. I added the beet stems with the beet greens. And I tried it without and with the pickled peppers. I like it both ways, but if without, I'd add a bit more vinegar.
nicolepellegrini on August 21, 2020

I thought this was interesting, but not sure I would repeat it. I only used one avocado instead of two to lighten it up, and since I didn't have beet greens I used a bunch of swiss chard. I think a little cheese like one commenter here suggested would have made it better, and I think I'd prefer pistachio nuts to the sunflower seeds. I might play around with this idea some more, but as written I found it just okay.
clkandel on June 05, 2020

Great side dish. Just a personal preference - I'd use a lot less parsley.
SheilaS on September 19, 2018

This is an interesting cross between a warm side dish and a salad. The beet greens get sautéed in olive oil, then marinated with vinegar along with the warm beets. I added a sprinkle of feta because I thought it needed a little something and didn't want to turn the avocado to mush by mixing too much more.
saarwouters on July 20, 2018

Loved it and served it as dinner with the tomato/melon/burrata salad from the same book, and some bread. I did find the amount of scallions a bit much to my taste, so I used a bit less. Leftovers were lovely the next day for lunch.
Foodo on July 27, 2017

Delicious! I broke the beets into three parts bulb, stem, leaves. I sliced the bulb and grilled in a foil pack with onions and garlic, and did the same with the stems in a separate pack. When they were finished I mixed them in with the leaves - wilted them perfectly. I also added cooked farro to the salad to make it a little more substantial.
VineTomato on June 29, 2017

Super healthy but still felt a bit hungry afterwards - the recipe serves 4 but was just the two of us for dinner. You really need to love a beet for this salad to be worthwhile. I'm normally not a fan of vinegar but it worked well here and was very enjoyable. I didn't have beet tops so did a light saute of pea shoots. Loved the sunflower seeds.