Roasted Beet Avocado Citrus Salad Recipe

Introduction

This Roasted Beet Avocado Citrus Salad is a vibrant and refreshing dish perfect for any season. Combining earthy beets, creamy avocado, and bright citrus, it offers a delightful balance of flavors and textures. It’s simple to prepare and makes a nutritious, colorful addition to your meal.

Ingredients

• 2 medium fresh beets
• 1 ripe avocado
• 1 large orange
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Rinse the beets under cold water to remove any dirt.
2. Step 2: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45 to 60 minutes, until you can easily pierce them with a fork. Remove from the oven and let cool.
3. Step 3: Once cooled, peel the beets and slice them into bite-sized pieces.
4. Step 4: Wash and thoroughly dry the mixed greens. Peel the orange and segment it, removing any seeds and membranes.
5. Step 5: In a large bowl, gently combine the roasted beets, sliced avocado, orange segments, and mixed greens.
6. Step 6: Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, then toss gently to combine everything evenly.
7. Step 7: Serve immediately and enjoy the fresh, vibrant flavors.

Tips & Variations

• You can substitute the orange with grapefruit or blood orange for a different citrus twist.
• Add toasted nuts like walnuts or pecans for extra crunch and flavor.
• For a vegan citrus dressing option, swap balsamic vinegar for lemon juice and add a teaspoon of maple syrup.
• To save time, roast beets in advance and store them peeled in the fridge.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Avocado slices are best added fresh to prevent browning. If pre-mixed, consume within 24 hours for best texture and flavor. Reheat beets briefly if desired, but the salad is best served fresh or chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets instead of roasting fresh ones?

Yes, canned or pre-cooked beets can be used to save time. Just drain well and slice before adding to the salad. Fresh roasted beets offer a deeper flavor but canned beets work well in a pinch.

How do I keep the avocado from turning brown in the salad?

To prevent browning, add the avocado just before serving and toss gently. You can also squeeze a little lemon or lime juice on the avocado slices to help maintain their color longer.

Roasted Beet Avocado Citrus Salad Recipe

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★★★★★

4.9 from 56 reviews

This Roasted Beet Avocado Citrus Salad is a vibrant and refreshing dish featuring tender roasted beets, creamy avocado, and bright citrus segments tossed with fresh mixed greens. Finished with a simple olive oil and balsamic vinegar dressing, this salad balances earthy, creamy, and tangy flavors perfectly—making it an ideal light lunch or side for any meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Fruits

• 2 medium fresh beets
• 1 ripe avocado
• 1 large orange
• 4 cups mixed greens (arugula, spinach, or baby kale)

Dressing and Seasoning

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt to taste
• Pepper to taste

Instructions

1. Preheat and Prepare Beets: Preheat your oven to 400°F (200°C). Rinse the beets thoroughly under cold running water to remove any dirt or debris.
2. Roast the Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes until the beets are fork-tender. Once done, allow them to cool completely, then peel off the skins and slice the beets into bite-sized pieces.
3. Prepare Greens and Orange: While the beets are cooling, wash and dry the mixed greens thoroughly to prevent sogginess. Segment the large orange by cutting away the peel and pith, then carefully cutting between the membranes to release the citrus segments.
4. Combine Salad Ingredients: In a large bowl, gently combine the roasted beet slices, diced or sliced avocado, orange segments, and mixed greens, ensuring an even distribution of all elements.
5. Add Dressing and Season: Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to your preference and gently toss everything together to coat the ingredients lightly without bruising the avocado or greens. Serve immediately for the freshest taste.

Notes

• Roasting beets in foil helps retain moisture and intensifies their natural sweetness.
• Use ripe avocado that yields slightly to gentle pressure for the best creamy texture.
• Segmenting the orange removes bitter pith and membranes for a cleaner taste and presentation.
• This salad is best served fresh to preserve the texture of the greens and avocado.
• Leftover roasted beets can be stored in the refrigerator for up to 3 days.

Keywords: Roasted beet salad, avocado salad, citrus salad, healthy salad, vegetarian salad, roasted vegetables, summer salad