A fresh and colorful salad combining earthy roasted beetroot, sweet juicy orange, creamy avocado, fresh herbs, and a tangy citrus dressing.
Ingredients
For the Salad
- 3 medium beetroots, cooked, peeled, and sliced
- 2 large oranges, peeled and segmented
- 1 large ripe avocado, sliced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoons pumpkin seeds or sunflower seeds, optional
- ¼ teaspoon red pepper flakes, optional
Citrus Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
1. Cook the beets
If using raw beets, wrap them individually in foil and roast at 400°F (200°C) for approximately 45–60 minutes, depending on size.
They are ready when a knife slides easily into the center.
Allow them to cool, peel, and slice into rounds.
For convenience, you can also use pre-cooked beets.
2. Prepare the oranges
Cut away the peel and white pith from the oranges.
Separate the orange segments and remove any seeds.
For a prettier presentation, keep the segments whole.
3. Prepare the avocado
Cut the avocado in half and remove the pit.
Slice the flesh into wedges or bite-sized pieces.
Toss gently with a little lemon juice to help prevent browning.
4. Make the dressing
Add olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper to a small bowl or jar.
Whisk or shake until well combined.
5. Assemble the salad
Arrange the sliced beetroot on a serving platter.
Add the orange segments and avocado slices.
Scatter the chopped cilantro or parsley over the top.
Add pumpkin or sunflower seeds if using.
6. Dress the salad
Drizzle the citrus dressing evenly over the salad.
Finish with freshly ground black pepper and optional red pepper flakes.
Serve immediately.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes if cooking raw beets
- Servings: 4
- Difficulty: Easy
Tips
- Roast the beets ahead of time and refrigerate them until needed.
- Add the avocado just before serving for the best texture.
- For extra creaminess, add crumbled feta or goat cheese.
- Toasted walnuts or pistachios make a delicious crunchy topping.
- Fresh mint can be used alongside the cilantro or parsley.
Q&A
Q: Can I use canned or pre-cooked beets?
Yes. Drain them well and pat dry before slicing.
Q: Can I make this salad ahead of time?
The beets, oranges, and dressing can be prepared several hours ahead. Add the avocado and dressing shortly before serving.
Q: What cheese goes well with this salad?
Feta and goat cheese both pair especially well with beetroot and orange.
Q: Can I make it vegan?
Yes. Use maple syrup instead of honey.
Q: How long does it keep?
Store leftovers refrigerated in an airtight container and ideally consume within 1–2 days, especially because of the avocado.