Beet Salad with Avocados and Manchego Cheese

  • Author: Roz Corieri Paige | La Bella Vita Cucina



  • 3 large Beets (or 1 regular sized ‘batch’), cooked in boiling water, cut into large slices or pieces
  • 1 large sweet Onion, chopped
  • 1 ripe Haas Avocado, peeled and chopped into cubes
  • 3 jumbo cage-free Eggs, boiled, peeled, and sliced
  • 1/2 cup dried sweet Cranberries
  • 1/2 cup slivered Almonds
  • 1/2 cup slivered Manchego cheese
  • Red-leaf Lettuce, cleaned and whole leaves pulled off, do not tear up into pieces
  • Salt and Pepper to taste

For the Vinaigrette

  • 1/4 cup Balsamic Vinegar
  • 3 Tbsps. chopped Onions
  • 1/3 cup extra-virgin Olive Oil
  • 1 Tbsp. Italian Seasoning or 1 packet Good Seasons Italian Dressing


  1. Bring water to a boil in a very large, deep heavy pot.
  2. Place the beets in the hot water and boil until a fork can be easily inserted into the center.
  3. Remove the cooked beets from the water to cool.
  4. Peel and remove both ends.
  5. Slice into very thick slices.
  6. Place the lettuce on a platter for a base for the remaining ingredients.
  7. Spread a layer of the thickly cut beets on top of lettuce.
  8. Place the chopped avocados, onions, sliced eggs, dried cranberries, slivered almonds and slivers of Manchego cheese.
  9. Drizzle the vinaigrette over the salad.
  10. Salt and pepper to desired preference.
  11. Serve with some beautiful artisan bread.