Tomato Beet Salad with Avocado and Ricotta
This tomato beet salad combines thinly sliced tomatoes, cooked beets and avocado for a vibrant side dish. Its topped with creamy ricotta, olive oil, balsamic vinegar and lemon juice, and pairs so well with crisp, toasted bread.
Whether you’re serving it as a light lunch, a side for brunch or dinner, or part of a summer gathering, this colorful salad is sure to impress. The earthy beets, bright tomatoes, buttery avocado, and rich ricotta come together beautifully for that perfect bite.
Why You’ll Love This Salad
This salad is as nutritious as it is beautiful. Beets bring natural sweetness and an earthy taste, while the sweet tomatoes add freshness and acidity. I also opt for store-bought cooked beets to save time.
The creamy avocado offers healthy fats and richness, and ricotta adds a delicate, cloud-like texture that balances everything perfectly- but feel free to sub your favorite cheese on top!
Ingredients for tomato beet salad
- Cooked beets- you can roast your own or buy them pre-steamed
- Ripe tomatoes, thinly sliced. My top choices for this recipe are campari tomatoes or heirloom
- Avocado, sliced
- Shallots
- Fresh ricotta cheese, or sub your favorite cheese like goat, feta or burrata
- Extra virgin olive oil
- Fresh lemon juice, or red wine vinegar
- Sea salt
- Lemon juice
- Freshly cracked black pepper
- Optional: fresh basil, mint, or parsley
- Start by arranging the sliced beets and tomatoes on a large serving platter. Add the avocado slices and sliced shallots throughout the salad, creating layers of color and texture.
- Drizzle generously with olive oil and a squeeze of fresh lemon juice or a splash of vinegar. Season with salt and pepper
- Spoon dollops of fresh ricotta across the top.
- Serve immediately while the avocado is fresh and vibrant.
Tips for Success
- You can use a variety of tomatoes for the most colorful presentation
- I suggest adding the dressing right before serving the dish
- Choose ripe but firm avocados so they hold their shape.
- High-quality ricotta makes a noticeable difference in both flavor and texture
- Add arugula or mixed greens if you’d like to turn it into a heartier salad
Fresh, colorful, and packed with flavor, this tomato beet salad with avocado and ricotta is proof that simple ingredients can create something truly delicious. I can’t wait for you guys to try it!
Other salad recipes you’ll love-
Cabbage Salad with Honey Mint Vinaigrette
Burrata Tortellini Salad
Avocado Chickpea Salad
Tomato Beet Salad
Ingredients
- 1/2 lbs sweet campari tomatoes or 2 large heirloom tomatoes
- 8 oz steamed/cooked beets store-bought
- 1 shallot
- 1 avocado
- 1/4 cup ricotta
- 3-4 tbsp olive oil
- 2 tbsp balsamic vinegar
- Juice from 1/2 lemon
- Salt & pepper
- Optional: fresh basil, mint, or parsley to top
Directions
- With a sharp knife, thinly slice the tomatoes, beets, avocado and shallots
- Layer the vegetables on a serving platter starting with the tomatoes, beets, shallots then avocado. Season generously with salt & pepper
- Pour the lemon juice over the top, then drizzle with the olive oil and balsamic vinegar
- Spoon dollops of the ricotta on top, throughout the platter
- Serve as is with your favorite main course and a side of toasted bread
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