Ingredients

7-8 small beets (about 1½ – 2 inches each), scrubbed clean

2 tablespoons extra virgin olive oil

A good pinch of kosher salt and fresh ground pepper

2 tablespoons extra virgin olive oil, plus more for drizzling

1 tablespoon plus 1 teaspoon sherry vinegar

1 tablespoon fresh orange juice

2 juicy oranges, peeled and segmented

1 ripe but firm avocado, cut into ½-inch slices

3 tablespoons hazelnuts, toasted and roughly chopped

A handful of micro greens for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F. Scrub the beets well, leaving a bit of stem and the root intact to help retain their flavor while roasting.

Step 2: Place the beets in a roasting pan and add enough cold water to cover halfway up their sides. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Cover tightly with foil to trap steam.

Step 3: Roast the beets for 45-60 minutes, depending on their size. They are ready when a knife slides in easily. Allow them to cool, then peel off the skins.

Step 4: Meanwhile, prepare the oranges. Trim the ends, remove the peel and white pith, then cut between the membranes to release the orange segments. Squeeze the leftover core to collect 1 tablespoon of fresh orange juice.

Step 5: Cut the peeled beets into quarters. Toss them with 2 tablespoons olive oil, 1 teaspoon sherry vinegar, and the fresh orange juice. Arrange the beets on a serving platter.

Step 6: Add avocado slices on top of the beets, then season with salt and pepper to taste.

Step 7: Arrange the orange segments over the salad, sprinkle with toasted hazelnuts, and add micro greens if using.

Step 8: Finish with a light drizzle of olive oil and serve immediately to enjoy the fresh flavors.

Tips & Variations

For an extra layer of flavor, try adding a sprinkle of crumbled feta or goat cheese.

Swap hazelnuts for toasted walnuts or pecans if preferred.

To speed up roasting, you can also wrap each beet individually in foil and roast until tender.

If micro greens are unavailable, fresh parsley or arugula make great garnishes.

FAQs

Can I use canned or pre-cooked beets instead of roasting fresh ones?

Yes, you can use canned or pre-cooked beets to save time. Just drain and pat them dry before using, but roasting fresh beets gives the salad a richer flavor and better texture.

What other dressings can I use with this salad?

This salad pairs well with light vinaigrettes such as balsamic or a honey-mustard dressing. Just be sure to balance the flavors to complement the sweetness of the beets and oranges.