Salad: Mexico – Bajio Mexico (Queretaro) – Ensalada de Betabel

Serving Size: 4

Approximate Time

Prep 35 min

Cook 16 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) fresh beets, trimmed
- 1 tbsp (15 ml) olive oil, for roasting
- 4 cups (120 g) mixed baby greens or romaine, washed and spun dry
- 1 ripe avocado, about 6 oz (170 g), diced
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 4 oz (115 g) queso fresco, crumbled
- 1/3 cup (45 g) toasted pepitas (pumpkin seeds)
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped
- 3 tbsp (45 ml) fresh lime juice (about 2-3 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave syrup
- 1/2 tsp (3 g) kosher salt, plus more for roasting
- 1/4 tsp (1 g) freshly ground black pepper
- Zest of 1 lime
- 1 small jalapeno, thinly sliced (optional, for mild heat)

Instructions

Short Description:
A bright Queretaro-style beet salad featuring roasted beets, creamy avocado, queso fresco, and toasted pepitas, dressed with a simple lime juice and olive oil vinaigrette.

Regional Notes:
This Bajio (Queretaro) variation emphasizes roasted beets combined with local ingredients like ripe avocado and queso fresco, and a clean lime-olive oil dressing rather than heavy creams or vinegars common in other regions. Toasted pepitas and fresh cilantro add the local texture and herb notes typical of central Mexican salads.

1. Preheat the oven to 400°F (200°C). Scrub the beets, trim tops and roots, and pat dry.
2. Toss the beets with 1 tbsp (15 ml) olive oil and a pinch (about 1/4 tsp / 1.5 g) kosher salt. Wrap each beet loosely in foil or place together in a foil packet and transfer to a baking sheet.
3. Roast until very tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven and let cool until easy to handle.
4. While beets cool, make the dressing: whisk together 3 tbsp (45 ml) fresh lime juice, 3 tbsp (45 ml) extra-virgin olive oil, 1 tsp (5 ml) honey or agave, 1/2 tsp (3 g) kosher salt, 1/4 tsp (1 g) black pepper, and the lime zest. Taste and adjust seasoning.
5. When cool, unwrap beets and rub off skins with a paper towel or peel with a paring knife; slice or cut into 1/2-inch (1–1.5 cm) wedges or cubes.
6. In a large bowl, toss the mixed greens with about half of the dressing to lightly coat. Arrange the dressed greens on a serving platter or individual plates.
7. Scatter roasted beet pieces over the greens, then add diced avocado, thinly sliced red onion, and crumbled queso fresco. Sprinkle toasted pepitas and chopped cilantro over the top. If using, add jalapeno slices for heat.
8. Drizzle remaining dressing over the assembled salad, season with additional salt and pepper if needed, and serve immediately.