Avocado, Yellow Beet, and Green Bean Salad

By Stonyfield

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: 45 mins

Level: Easy

Prep: 15 mins

Cook: 30 mins

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
  • directions

    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

    make it with yogurt instead!