Ingredients
For the salad
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3 medium beets (about 450 g), cooked and peeled
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2 medium oranges, peeled and segmented
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2 ripe but firm avocados, peeled and diced
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2 tbsp fresh parsley or cilantro, chopped
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2 tbsp thinly sliced red onion, optional
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Salt and freshly ground black pepper, to taste
For the citrus dressing
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3 tbsp extra-virgin olive oil
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2 tbsp fresh orange juice
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1 tbsp lemon juice
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1 tsp honey or maple syrup, optional
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1 tsp Dijon mustard, optional
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A small pinch of salt
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A pinch of black pepper
Instructions
1. Cook the beets
Wash the beets and trim their ends. Boil them in water for 35–50 minutes, depending on size, until a knife slides easily into the center. Drain, cool, peel, and cut into wedges.
Shortcut: Use packaged cooked beets to save time.
2. Prepare the oranges
Peel the oranges and remove the white pith. Separate them into segments, removing seeds if needed. Reserve a little juice for the dressing.
3. Prepare the avocado
Cut the avocados in half, remove the pits, and dice the flesh. Handle gently to keep the pieces intact.
4. Make the dressing
Whisk olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until combined.
5. Assemble the salad
Arrange the beet wedges, orange segments, and avocado in a large serving bowl. Add the chopped herbs and red onion, if using.
6. Dress and serve
Drizzle the citrus dressing over the salad. Toss gently just before serving so the avocado stays intact. Finish with freshly ground black pepper and extra parsley.
Quick Recipe Version
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Cook and slice 3 beets.
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Peel and segment 2 oranges.
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Dice 2 avocados.
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Whisk 3 tbsp olive oil, 2 tbsp orange juice, and 1 tbsp lemon juice with salt and pepper.
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Combine the ingredients, drizzle with dressing, garnish with herbs, and serve immediately.
Nutrition Information
Estimated per serving, assuming 4 servings and the full dressing.
| Nutrient | Approx. amount |
|---|---|
| Calories | 280–330 kcal |
| Protein | 3–5 g |
| Carbohydrates | 25–32 g |
| Fat | 20–24 g |
| Fiber | 9–12 g |
| Total sugars | 13–18 g |
| Sodium | 100–250 mg |
Nutrition will vary with avocado size and whether you add honey or mustard.
Nut & Allergen Information
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Peanuts: None in the standard recipe.
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Tree nuts: None in the standard recipe.
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Other allergens: Dijon mustard may contain mustard, a recognized allergen. Check the label.
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Dietary suitability: Vegetarian, vegan if made without honey, dairy-free, and gluten-free when all packaged ingredients are suitable.
This salad does not require nuts. If serving someone with a nut allergy, check ingredient labels and avoid cross-contact during preparation.
Tips for the Best Salad
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Use cooked, completely cooled beets to keep the avocado from softening.
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Add avocado just before serving to reduce browning.
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Keep beet wedges separate until assembly if you want the orange and avocado colors to stay bright.
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For extra flavor, add crumbled feta cheese or pumpkin seeds if suitable for your dietary needs.
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Refrigerate leftovers in an airtight container and eat within 1 day for best avocado quality.
Recipe Q&A
Can I make this salad ahead of time? Yes. Cook the beets and prepare the dressing up to 2 days ahead. Add the avocado and dressing shortly before serving.
Can I use canned beets? Yes. Drain and pat them dry before slicing.
What can I serve with this salad? It pairs well with grilled chicken, roasted fish, chickpeas, lentils, or crusty bread.
How can I make it more filling? Add cooked chickpeas, quinoa, or lentils for extra protein and fiber.