Serves: 4
Prep: 20 minutes
Cooking: 40–50 minutes if using raw beetroot
Total: about 1 hour
Difficulty: Easy
Style: Vegetarian, naturally gluten-free; vegan if honey/feta are omitted
Ingredients
For the salad
3 medium beetroots, cooked and cut into wedges
2 large oranges, peeled and segmented
2 ripe but firm avocados, cut into chunks or wedges
½ cup fresh coriander/cilantro or parsley, roughly chopped
1–2 tbsp fresh mint, optional
¼ small red onion, very thinly sliced, optional
½ tsp freshly ground black pepper
Salt, to taste
For the citrus dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh orange juice
1 tbsp lemon juice
1 tbsp red-wine or apple-cider vinegar
1 tsp honey or maple syrup
½ tsp Dijon mustard
1 small garlic clove, finely grated
¼ tsp salt
¼ tsp black pepper
Optional crunch — choose one
2–3 tbsp walnuts, chopped
2–3 tbsp almonds, toasted
2–3 tbsp hazelnuts, toasted
2 tbsp pumpkin seeds/pepitas for a nut-free option
Nuts are commonly paired with this beet-orange-avocado combination; walnuts, almonds and hazelnuts all work well.
K
Kaiser Permanente
+1
Detailed Method
1. Cook the beetroot
If using raw beetroot:
Heat oven to 200°C / 400°F.
Wash the beetroot and trim the leafy tops, leaving a little stem.
Wrap each beetroot in foil with a tiny drizzle of olive oil.
Place on a baking tray.
Roast for approximately 40–60 minutes, depending on size.
Test with a knife — it should slide easily into the centre.
Cool until comfortable to handle.
Rub off the skin using your fingers or a paper towel.
Cut into wedges.
Roasting concentrates the beetroot’s sweetness and produces the tender texture seen in salads like this.
K
Kaiser Permanente
+1
Shortcut: Use cooked/ready-to-eat beetroot and skip this step.
2. Prepare the oranges
Cut the top and bottom from each orange.
Stand it upright.
Cut away the peel and white pith with a sharp knife.
Separate the segments.
If desired, squeeze the leftover membrane to collect a little fresh orange juice for the dressing.
For an appearance closer to the photograph, use orange wedges/segments rather than small diced pieces.
3. Prepare the avocado
Cut the avocados in half and remove the stones.
Cut into relatively large chunks or wedges.
Tip: Don’t cut the avocado too early. Add it near the end so it doesn’t become bruised or mushy.
4. Make the dressing
Add:
olive oil
orange juice
lemon juice
vinegar
honey/maple syrup
Dijon mustard
garlic
salt
pepper
to a small jar.
Shake vigorously for 20–30 seconds, or whisk until slightly emulsified.
Taste it.
You want a balance of:
sweet + acidic + salty + peppery.
If it’s too sharp → add a little honey/maple syrup.
If it’s too sweet → add lemon juice.
If it’s flat → add another pinch of salt.
5. Toast the nuts
If using nuts, place them in a dry frying pan over medium-low heat.
Toast for about 3–5 minutes, stirring frequently.
Remove as soon as they’re fragrant and lightly golden.
Let them cool, then roughly chop.
Important: Nuts burn quickly, so don’t walk away from the pan.
6. Assemble
Put the beetroot and orange into a large bowl or serving platter.
Add the avocado, herbs and optional red onion.
Drizzle over about ⅔ of the dressing.
Gently fold everything together.
Don’t vigorously toss it — beetroot will stain the avocado and orange.
Finish with:
remaining dressing
toasted nuts/seeds
freshly ground black pepper
chopped herbs
For the attractive presentation in your photograph, arrange the beetroot, orange and avocado in separate overlapping pieces rather than completely mixing them.
Nut Information & Substitutions
Best nuts
Walnuts:
Earthy and slightly bitter; excellent with beetroot.
Almonds:
Crunchier and milder. Sliced/slivered almonds are particularly good.
Hazelnuts:
Rich, buttery and slightly sweet. They pair especially well with beetroot and orange.
Y
Yummy Gusto
Nut-free version
Simply leave out the nuts and use:
roasted pumpkin seeds
sunflower seeds
toasted sesame seeds
Pumpkin seeds are especially good if you’re preparing the salad for someone with a tree-nut allergy.
Allergy warning
If serving someone with a nut allergy, don’t just remove the nuts from the recipe. Check packaged ingredients, especially mustard, dressings, cheese and seeds, for cross-contact warnings. A published version of this type of salad specifically identifies hazelnuts as a tree-nut allergen.
Y
Yummy Gusto
Optional Additions
For a more substantial salad, add:
50–100 g feta
goat cheese
toasted walnuts
chickpeas
mixed salad leaves
rocket/arugula
thinly sliced fennel
Goat cheese/feta and almonds are established variations of this salad combination.
K
Kitchen Warehouse
+1
For a vegan version, use maple syrup instead of honey and omit dairy.
Approximate Nutrition
The exact nutrition depends heavily on avocado size, oil and whether nuts/cheese are added.
A basic beetroot-orange-avocado salad is generally a good source of fiber and unsaturated fats, while orange contributes vitamin C. A comparable beetroot-orange-avocado recipe provides about 6–7 g fiber per serving, although its ingredients and quantities differ.
K
Kaiser Permanente
+1
With the dressing and nuts included, a reasonable estimate for this recipe is approximately:
Nutrient Per serving
Calories ~300–380 kcal
Protein ~4–6 g
Carbohydrates ~30–35 g
Fiber ~8–10 g
Fat ~20–25 g
Saturated fat ~3–4 g
Note: These are estimates, not laboratory values.
Recipe Q&A
Can I use boiled beetroot instead of roasted?
Yes. Roasted beetroot has a deeper, sweeter flavor, but boiled or pre-cooked beetroot works perfectly. The important thing is to cool it before assembling.
Can I make it ahead?
You can prepare the beetroot, oranges and dressing several hours ahead.
Add the avocado and dress the salad shortly before serving. This keeps the avocado attractive and prevents the salad from becoming watery.
How long does it keep?
Once assembled, it’s best eaten the same day. If necessary, refrigerate leftovers in an airtight container and use within about 24 hours.
Why is my salad turning completely red?
That’s normal! Beetroot releases its intense natural pigment. If you want the individual colors to remain distinct, arrange the beetroot last and drizzle rather than vigorously tossing.
Can I use canned beetroot?
Yes. Drain it very well and pat it dry before using. Avoid heavily pickled beetroot if you want the fresh orange-avocado flavor to dominate.
What orange is best?
Navel oranges are excellent. Blood oranges make the salad particularly attractive, while Cara Cara oranges provide a sweeter flavor. Different orange varieties can also be mixed.
G
Gather & Feast – Recipes worth making
Can I make it without oil?
Yes. Increase the orange/lemon juice slightly and use a small amount of mustard to help create body in the dressing. However, extra-virgin olive oil gives the salad a much richer mouthfeel.
What protein goes with it?
For a complete meal, serve it with:
grilled chicken
grilled fish
roasted chickpeas
lentils
grilled halloumi
feta or goat cheese
Is it suitable as a main meal?
Yes, but the basic salad is relatively low in protein. Add chickpeas, lentils, chicken, fish, tofu, or cheese if you want it to function as a full lunch or dinner.
What makes the photograph look so good?
The key is large irregular pieces, rather than finely chopped ingredients. Use contrasting colors: deep red beetroot, bright orange citrus, pale green avocado and plenty of fresh green herbs. Finish with coarse black pepper and a light drizzle of dressing.
My recommended version: roasted beetroot + fresh oranges + avocado + coriander/mint + toasted walnuts + orange-lemon vinaigrette. It’s closest to the visual style of your photo while giving you sweet, earthy, creamy, acidic and crunchy elements in every bite.