Beetroot–Avocado–Orange Salad

Beetroot, Avocado & Orange Salad

Ingredients

The Salad

• 3 medium beetroots (roasted or boiled, peeled, and cut into bite-sized wedges or slices)
• 2 ripe, firm avocados, pitted, peeled, and sliced
• 2 large oranges (navel or blood oranges), peeled and segmented (supreme) or sliced into rounds
• 4 cups mixed salad greens or baby spinach (or arugula/watercress for a peppery bite)
• 1/3 cup crumbled goat cheese or feta cheese (optional, but adds a wonderful creamy tang)
• 1/3 cup walnuts, pecans, or pistachios, toasted and roughly chopped (for a nutty crunch)
• 2 tbsp fresh mint leaves or parsley, roughly chopped

The Citrus Vinaigrette

• 3 tbsp extra-virgin olive oil
• 1.5 tbsp fresh orange juice (squeeze from the leftover orange cores!)
• 1 tbsp fresh lemon juice or white balsamic vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. Prep the Ingredients

• Beets: If using raw beets, wrap them in foil and roast at 400°F (200°C) for 45–60 minutes until fork-tender. Once cool enough to handle, rub the skins off with a paper towel and slice. (Pre-cooked vacuum-packed beets are a great time-saving shortcut!)
• Oranges: Slice off the top and bottom of the oranges, then use a sharp knife to carve away the peel and white pith following the curve of the fruit. Slice between the membranes to release clean orange segments, or cut into neat rounds.

2. Whisk the Vinaigrette

• In a small bowl or mason jar, combine the extra-virgin olive oil, fresh orange juice, lemon juice (or vinegar), honey, Dijon mustard, salt, and black pepper.
• Whisk or shake vigorously until smooth and well emulsified.

3. Assemble the Salad

• Bed of Greens: Arrange the mixed salad greens or arugula across a large, shallow serving platter.
• Layer the Stars: Artfully scatter the beetroot wedges, creamy avocado slices, and bright orange segments over the greens. (Tip: Putting the beets on gently at the end helps prevent them from turning the entire salad pink right away!)
• Toppings: Scatter the toasted nuts, crumbled goat cheese (or feta), and fresh herbs over the top.

4. Dress and Serve

• Right before serving, drizzle the citrus vinaigrette evenly over the salad.
• Serve immediately and enjoy the explosion of fresh, vibrant flavors!

Serving Suggestions

• Protein Pairing: Delicious on its own as a light lunch, or pair it with grilled chicken, salmon, or roasted pork tenderloin.
• Dinner Party Star: The striking colors make this an incredible centerpiece salad for holiday tables or dinner parties.

Chef’s Tip: If you’re prepping this ahead of time, keep the avocado sliced right before serving (or toss the slices in a little lemon juice to prevent browning) and dress the salad at the very last minute so the greens stay crisp!