Beetroot–Avocado–Orange Salad

A fresh, colorful, and delicious salad combining sweet earthy beetroot, creamy avocado, juicy orange segments, crunchy nuts, and a refreshing citrus dressing. This healthy and satisfying salad is perfect for lunch, dinner, or a light side dish.

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Servings: 4
Cuisine: Mediterranean-Inspired

Ingredients

For the Salad

• 3 medium fresh beetroots

• 2 ripe avocados

• 2 large oranges

• 3 cups fresh baby spinach or arugula

• ¼ small red onion, thinly sliced

• ¼ cup crumbled feta cheese

• ¼ cup chopped walnuts

• 2 tablespoons fresh parsley, chopped

For the Orange 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

• ½ teaspoon orange zest (optional)

Instructions

Step 1: Prepare the Beetroot

1. Wash the beetroots thoroughly under running water.

2. Trim the tops and roots, leaving the skin intact.

3. Place the whole beetroots in a saucepan and cover with water.

4. Bring to a boil, then reduce the heat and simmer for approximately 30–45 minutes, depending on their size.

5. Check tenderness by inserting a fork or knife into the center.

6. Once tender, drain the water and allow the beetroots to cool.

7. Gently remove the skins using your fingers or a small knife.

8. Cut the cooked beetroot into wedges or bite-sized cubes.

Step 2: Prepare the Oranges

1. Wash the oranges thoroughly.

2. Cut away the peel and white pith using a sharp knife.

3. Separate the oranges into segments.

4. Remove any visible seeds.

5. Set the orange segments aside.

6. Reserve a little fresh orange juice for the dressing.

Step 3: Prepare the Avocados

1. Cut the avocados in half lengthwise.

2. Carefully remove the pits.

3. Scoop out the flesh with a spoon.

4. Slice the avocado into medium-sized pieces.

5. Drizzle with a little lemon juice to help prevent browning.

Step 4: Prepare the Remaining Ingredients

1. Wash and thoroughly dry the baby spinach or arugula.

2. Thinly slice the red onion.

3. Chop the walnuts into small pieces.

4. Crumble the feta cheese.

5. Finely chop the fresh parsley.

Step 5: Prepare the Orange Dressing

1. Add the olive oil to a small mixing bowl.

2. Pour in the fresh orange juice and lemon juice.

3. Add honey or maple syrup.

4. Add Dijon mustard, salt, and black pepper.

5. Add orange zest if desired.

6. Whisk everything together until smooth and well combined.

7. Taste and adjust the seasoning according to your preference.

Step 6: Assemble the Salad

1. Place the fresh spinach or arugula in a large salad bowl.

2. Arrange the cooked beetroot pieces over the greens.

3. Add the orange segments.

4. Gently distribute the avocado slices throughout the salad.

5. Scatter the thinly sliced red onion over the top.

6. Sprinkle with chopped walnuts and crumbled feta cheese.

7. Add the fresh parsley.

Step 7: Add the Dressing

1. Slowly drizzle the prepared orange dressing over the salad.

2. Toss gently using salad servers or two large spoons.

3. Be careful not to mash the avocado.

4. Make sure the ingredients are lightly coated with dressing.

5. Serve immediately for the freshest flavor and best texture.

Helpful Tips

• For sweeter flavor: Use fresh, ripe oranges.

• For creamy texture: Choose avocados that are ripe but still firm.

• For extra crunch: Toast the walnuts lightly in a dry skillet for 2–3 minutes.

• For extra freshness: Add fresh mint leaves or parsley.

• For a vegan version: Skip the feta cheese and use maple syrup instead of honey.

• For extra protein: Add chickpeas or grilled chicken.

• For meal preparation: Cook the beetroot and prepare the dressing ahead of time, but slice the avocado just before serving.

Storage Instructions

• Refrigerator: Store leftover salad in an airtight container for up to 1 day.

• Dressing: Keep separately in a sealed jar in the refrigerator for up to 3 days.

• Meal Prep: Cooked beetroot can be refrigerated separately for up to 4 days.

• Best Serving: Add avocado, walnuts, and dressing just before serving for the best texture.

Frequently Asked Questions

Q1: Can I use pre-cooked beetroot?

Yes! Pre-cooked beetroot is a convenient option. Simply drain, pat dry, and cut into cubes or wedges.

Q2: Can I use canned beetroot?

Yes, but choose plain beetroot rather than pickled beetroot to maintain the fresh citrus flavor.

Q3: Can I prepare this salad ahead of time?

Yes! Prepare the beetroot, orange segments, greens, and dressing ahead of time. Add the avocado and dressing just before serving.

Q4: What can I use instead of walnuts?

Pecans, almonds, pistachios, or sunflower seeds are excellent alternatives.

Q5: Can I make this salad without feta cheese?

Absolutely! You can leave it out or replace it with dairy-free cheese.

Q6: What protein goes well with this salad?

Grilled chicken, salmon, chickpeas, or boiled eggs pair beautifully with these ingredients.

Q7: Can I use lemon dressing instead of orange dressing?

Yes! A simple lemon, olive oil, honey, and Dijon mustard dressing also tastes delicious.

Q8: Is this salad suitable for lunch?

Yes! Add chickpeas, grilled chicken, or quinoa to make it a more filling meal.

Nutrition Information

Approximate per serving, based on 4 servings.

• Calories: 340 kcal

• Carbohydrates: 28 g

• Protein: 7 g

• Fat: 25 g

• Fiber: 9 g

• Sugar: 16 g

• Sodium: 380 mg

Enjoy your Beetroot–Avocado–Orange Salad! This beautiful combination of earthy beetroot, creamy avocado, juicy oranges, crunchy walnuts, and tangy citrus dressing makes every bite fresh, colorful, and delicious. ❤️