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Roasted Beet Orange Avocado Salad

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A vibrant salad featuring sweet roasted beets, zesty oranges, creamy avocados, and a sprinkle of nuts, perfect for any occasion.

Ingredients

Scale
  • 3 medium beets
  • 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
  • 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

  1. Preheat your oven to 400°F (200°C). Wrap the scrubbed beets in foil and place them on a baking sheet. Roast for about 45–60 minutes, or until they’re fork-tender.
  2. Prepare your oranges. Slice off both ends, then remove the skin and pith. Segment the oranges by cutting between the membranes.
  3. In a small bowl, whisk together the olive oil, fresh orange juice, vinegar, Dijon mustard, and maple syrup (if using). Taste and adjust as needed.
  4. Slice the avocados in half, remove the pit, and scoop out the flesh, then cut into slices or chunks.
  5. Once the beets are roasted and cooled, slice them into wedges or cubes. Lay out mixed greens on a serving platter and top with roasted beets, orange segments, and avocado slices.
  6. Finish off with toasted pistachios or walnuts, along with crumbled goat cheese and fresh herbs.
  7. Serve immediately for the best flavor.

Notes

This salad is best enjoyed fresh but can be assembled ahead of time—just dress it before serving.

Nutrition

Keywords: salad, healthy, roasted beet, avocado, orange, vegetarian

Find it online: https://peakplatter.com/roasted-beet-orange-avocado-salad/