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Roasted Beet Orange Avocado Salad

Roasted Beet Orange Avocado Salad

A vibrant salad featuring roasted beets, fresh oranges, creamy avocado, and a zesty citrus vinaigrette. Perfect for a healthy lunch or festive holiday dish with optional nuts and cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch, Salad
Cuisine American
Servings 4 people
Calories 250 kcal

Equipment

  • 1 oven Preheated to 400°F (200°C)
  • 1 baking sheet
  • 1 foil For wrapping beets
  • 1 serving platter or bowl
  • 1 whisk or fork For dressing

Ingredients
  

  • 3 medium beets scrubbed
  • 2 large oranges navel, Cara Cara, or blood orange
  • 2 ripe avocados firm for slicing
  • 4 cups mixed greens or arugula optional
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh orange juice from the oranges
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey optional
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons toasted pistachios or walnuts
  • ¼ cup crumbled goat cheese or feta optional
  • Fresh herbs mint, parsley, or basil for garnish (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wrap the unpeeled beets in foil and place them on a baking sheet.
  • Roast the beets for 40 to 45 minutes until fork-tender.
  • Allow the beets to cool for 10 minutes, then peel the skins by rubbing with a paper towel.
  • Slice the peeled beets into cubes or rounds.
  • Segment the oranges, removing all white membranes.
  • Slice the avocados just before assembling the salad to prevent browning.
  • If using greens, layer them on a serving platter or bowl.
  • Top the greens with the roasted beets, orange segments, and avocado slices.
  • Whisk together olive oil, fresh orange juice, vinegar, Dijon mustard, maple syrup or honey, salt, and pepper to create the vinaigrette.
  • Drizzle the vinaigrette over the assembled salad.
  • Sprinkle toasted pistachios or walnuts, optional cheese, and fresh herbs on top.
  • Serve the salad immediately for best freshness.

Notes

  • Use blood oranges or grapefruit for a citrus variation.
  • Salad is best served fresh; store ingredients separately.
  • Add grilled chicken, salmon, or quinoa to make it a complete meal.
  • Prep ahead by roasting beets and segmenting oranges, storing separately in the fridge.