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Roasted Beet Orange Avocado Salad

A delightful mix of roasted beets, sweet oranges, and creamy avocados, this colorful salad is packed with nutrients and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 medium beets, unpeeled Roasted until tender
  • 2 medium oranges Segmented
  • 2 medium avocados Sliced
  • 4 cups mixed greens Optional but recommended
For the Vinaigrette
  • 1/4 cup olive oil Extra virgin is preferred
  • 1/4 cup orange juice Freshly squeezed for best flavor
  • 1 tablespoon vinegar Your choice of vinegar
  • 1 teaspoon mustard Dijon or whole grain are good options
  • to taste sweeteners Optional, like honey or agave
Optional Toppings
  • 1/4 cup nuts Toasted nuts like walnuts or pecans
  • 1/4 cup crumbled cheese Goat cheese or feta for added flavor
  • to taste herbs Fresh herbs like parsley or cilantro

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the unpeeled beets in foil and place them on a baking sheet to roast.
  2. While the beets are cooking, segment the oranges and slice the avocados.
Cooking
  1. Roast the beets for 40-45 minutes until fork-tender.
  2. Once the beets are tender, let them cool for 10 minutes, then peel using a paper towel.
Assembly
  1. Assemble the salad with mixed greens, beets, oranges, and avocado slices.
  2. Whisk together the vinaigrette ingredients and drizzle over the salad.

Notes

For best taste, use fresh, ripe ingredients. Leftovers can be stored in an airtight container for up to 2 days. Keep dressing separate until ready to eat to prevent browning of the avocado and greens.