In a small bowl, combine 1 cup of Greek yogurt with 1 tablespoon of honey (or agave nectar if you prefer a vegan version). Stir until the mixture is well combined and smooth. The dressing should be creamy and slightly sweet. Set aside while you prepare the other components.

Heat a medium pan over medium heat and add 1 teaspoon of olive oil. Once the oil is shimmering, add the ½ cup of cooked quinoa along with a pinch of salt. Lightly toast for about 2 minutes, stirring occasionally, until the quinoa becomes fragrant and slightly crispy. This step adds a nutty depth and pleasant crunch. Remove from heat and set aside.

Cut the avocados in half lengthwise, remove the pits, and slice or cube the flesh into bite-sized pieces. Set aside. Peel the orange, separate it into individual segments, and slice them into smaller, manageable pieces. Slice or cube the pre-cooked beets into small, even pieces that will be easy to eat and distribute throughout the salad.

Spread the honey-yogurt dressing generously across the bottom of a large serving plate or platter, creating a creamy base layer. Arrange half of the orange pieces, beet cubes, and avocado slices over the yogurt in an attractive pattern. Layer the remaining oranges, beets, and avocados on top, creating visual interest with scattered placement or organized rows. Top everything with a generous handful of fresh, washed arugula, then finish by sprinkling the toasted quinoa evenly over the entire salad.

This copycat Cheesecake Factory beet and avocado salad recipe is best enjoyed fresh. The combination of creamy yogurt, juicy citrus, earthy beets, buttery avocado, peppery arugula, and crunchy quinoa creates a restaurant-worthy dish that’s as beautiful as it is delicious.