Roasted Beet Avocado Citrus Salad Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
