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Avocado, Yellow Beet, and Green Bean Salad

The combination of creamy avocado with the crunch of crisp beets and the snap of green beans is a real palate pleaser. The colors are as startling and varied as the tastes. Key to this easy-to-prepare salad is avoiding overcooking the beets; they should still be crunchy. Cook in salty water until your fork just pierces them and the skin is easy to remove.
Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 4 yellow or red beets washed (trimmed and quartered)
  • 2 c green beans (trimmed)
  • 1 c Stonyfield Organic Fat Free Vanilla Yogurt
  • 2 T pomegranate juice (optional)
  • 1 T Dijon mustard
  • 2 T balsamic vinegar
  • 2 T olive oil
  • 1 T honey
  • 1/2 t sea salt
  • 1/2 t ground pepper
  • 2 avocados peeled and diced
  • 4 oz goat cheese
  • 1/3 c of chopped hazelnuts
  • 10 oz salad greens


Step 1

Place beets in a medium size pot. Add enough water to cover them and season the water with salt. Bring to a boil and cook for 20-30 minutes until a fork just pierces the beets. Remove the beets from boiling water and run under cold water, removing the skins. The skins should come off easily. In the meantime bring 2 cups of water to a boil over high heat. Add green beans and cook for 3-4 minutes, until bright green. Remove beans and rinse under cold water.

Step 2

In a small mixing bowl, whisk together yogurt, pomegranate juice, mustard, vinegar, olive oil, honey, salt and pepper.

Step 3

On 4 plates arrange mixed greens, beets, avocados, and green beans. Drizzle each salad with dressing and garnish with goat cheese and hazelnuts


Calories: 510, Calories from Fat: 310, Total Fat: 35g, Saturated Fat: 10g, Cholesterol: 30mg, Sodium: 570mg, Total Carbohydrate: 40g, Dietary Fiber: 9g, Sugars: 24g, Protein: 18g, Vitamin A: 70%, Vitamin C: 30%, Calcium: 40%, Iron: 20%