Description
A vibrant salad featuring roasted beets, juicy oranges, and creamy avocado, perfect for any meal.
Ingredients
Scale
- 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
- Optional: ¼ cup crumbled goat cheese or feta
- Optional: Fresh herbs (mint, parsley, or basil) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the unpeeled beets in foil and place them on a baking sheet. Roast for about 40–45 minutes until fork-tender.
- Let the beets cool for about 10 minutes, then peel them by rubbing with a paper towel and slice into cubes or rounds.
- Segment the oranges by cutting away the peel and white membrane, leaving only the juicy segments.
- Slice the avocados just before assembling the salad to prevent browning.
- Layer mixed greens or arugula on a serving platter or in a large bowl.
- Top the greens with the roasted beets, orange segments, and avocado slices.
- For the dressing, whisk together olive oil, orange juice, vinegar, mustard, maple syrup (if using), salt, and pepper.
- Drizzle the vinaigrette over the salad and sprinkle with toasted nuts, optional cheese, and fresh herbs if desired. Serve immediately.
Notes
Store components separately to maintain freshness. Dress the salad just before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg