Roasted Beet Orange Avocado Salad

By Tyla | Last modified on Feb 17, 2026

Featured in: Healthy

Imagine a salad that bursts with colors and textures—deep ruby roasted beets, juicy bright orange segments, and creamy, buttery avocado—all perfectly balanced by a zesty citrus vinaigrette. This Roasted Beet Orange Avocado Salad is a celebration of fresh, wholesome ingredients that come together to delight your palate and nourish your body.

Whether you’re seeking a clean, vibrant dish for a holiday feast or a refreshing lunch that energizes your day, this salad combines Mediterranean-inspired flavors and simple techniques to make a stunning and satisfying meal. It’s gluten-free, naturally wholesome, and bursting with nourishing vitamins and antioxidants.

Why You’ll Love This Recipe

The natural sweetness of roasted beets pairs beautifully with bright citrus and creamy avocado.
A visually stunning dish that is as nutritious as it is delicious.
Easy to customize with nuts, cheese, herbs, or protein for any occasion.
Perfect for clean eating, gluten-free diets, and Mediterranean-inspired menus.

Ingredients

Beets (3 medium): Scrubbed clean, these earthy vegetables roast to tender sweetness and add vibrant color.
Oranges (2 large): Navel, Cara Cara, or blood oranges offer juicy, fragrant segments with bright citrus flavor.
Avocados (2 ripe): Choose firm yet ripe for creamy texture and buttery richness that balances the salad.
Mixed greens or arugula (4 cups, optional): Provides a fresh, peppery bed if you desire added leafy greens and crunch.
Extra virgin olive oil (3 tablespoons): Delivers smooth richness and enhances the citrus vinaigrette’s flavor profile.
Fresh orange juice (2 tablespoons): Juiced from your oranges, this adds fresh brightness and natural sweetness.
Apple cider vinegar or white wine vinegar (1 tablespoon): Adds acidity to balance the sweetness and richness in the dressing.
Dijon mustard (1 teaspoon): Gives the vinaigrette a subtle kick and emulsifies the dressing for better coating.
Maple syrup or honey (1 teaspoon, optional): Optional natural sweetness to mellow the acidity and round out flavors.
Salt and freshly ground black pepper: Enhances all the flavors, adding seasoning and depth.
Toasted pistachios or walnuts (2 tablespoons): Adds a crunchy texture and nutty flavor complementing the creamy avocado.
Crumbled goat cheese or feta (¼ cup, optional): Provides a tangy, creamy contrast that elevates each bite.
Fresh herbs (mint, parsley, or basil, optional): Bright herbal notes for aromatic freshness and visual appeal.

Instructions

Preheat Oven and Roast Beets: Set your oven to 400°F (200°C). Wrap each beet unpeeled in foil and arrange on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Roasting unlocks the beets’ natural sweetness and tenderizes the flesh for perfect salad texture.
Cool and Peel Beets: Allow the roasted beets to cool for about 10 minutes so they’re safe to handle. Rub off the skins gently using a paper towel—it should come off easily after roasting. Slice the beets into cubes or rounds according to your presentation preference.
Segment the Oranges: Using a sharp knife, cut away the peel and white membrane from the oranges to reveal the juicy segments. This technique removes any bitterness and creates tender, citrus-perfect pieces.
Slice Avocados Just Before Assembly: Cut the avocados just before putting the salad together to prevent browning. Firm yet ripe avocados slice cleanly to creamy slices that add smooth texture and healthy fats.
Prepare the Salad Base: If using mixed greens or arugula, spread them evenly on a large serving platter or bowl. These greens add a fresh, leafy contrast that complements the earthier ingredients.
Assemble the Salad Components: Arrange the roasted beets, orange segments, and avocado slices attractively on top of the greens or directly on your serving dish. Layer thoughtfully so each bite combines multiple textures and flavors.
Whisk Together Citrus Vinaigrette: In a small bowl, vigorously whisk olive oil, fresh orange juice, vinegar, Dijon mustard, optional maple syrup or honey, salt, and freshly ground black pepper. This bright and balanced dressing ties the salad ingredients beautifully with its tangy-sweet notes.
Dress and Garnish the Salad: Drizzle the citrus vinaigrette evenly over the composed salad. Sprinkle with toasted pistachios or walnuts for crunch, optional crumbled goat cheese or feta for tang, and fresh herbs for a pop of herbal aroma and color. Serve immediately for best freshness.

You Must Know

Use blood oranges or grapefruit for an exciting citrus variation that adds unique color and flavor.
This salad is best served fresh; store components separately to maintain texture and flavor.
Add grilled chicken, salmon, or cooked quinoa to turn this salad into a complete, satisfying meal.
To prep ahead, roast the beets and segment the oranges in advance, storing each separately in the fridge.

Storage Tips

Store roasted beets, segmented oranges, and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep avocado fresh and greens crisp.

Serving Suggestions

This vibrant salad pairs beautifully with light grilled proteins such as chicken or fish for a complete meal. Serve it as a colorful side during holidays or enjoy as a refreshing lunch with crusty bread.

Professional Tips

Roasting beets in foil traps moisture and intensifies their natural sweetness and tenderness.
Segment oranges carefully to remove all bitter pith, ensuring bright, clean citrus flavors.
Use ripe but firm avocados to achieve perfect slices that hold shape without browning immediately.
Toast nuts lightly before adding for enhanced crunch and depth of flavor.

FAQs

Can I make this salad vegan?: Yes, simply omit the goat cheese or feta, or substitute with vegan cheese alternatives to keep the salad vegan-friendly.
How do I store leftovers?: Separate and store components individually in airtight containers. Combine just before serving to maintain freshness and texture.
Can I use canned beets?: While canned beets can be used in a pinch, roasting fresh beets gives better flavor, texture, and sweetness.
What other nuts can I use?: Almonds, pecans, or pine nuts are excellent alternatives that add wonderful crunch and flavor variations.
Is this salad suitable for meal prep?: Yes, roast beets and prep citrus segments ahead. Assemble with avocado and dressing just before eating to avoid sogginess.
How can I incorporate protein?: Add grilled chicken, salmon, or cooked quinoa to boost protein for a filling and balanced meal.
Can I substitute other citrus fruits?: Absolutely! Grapefruit or tangerines make great substitutes for the oranges, offering different flavor profiles.