Description
A vibrant and refreshing Roasted Beet Orange Avocado Salad combining tender roasted beets, juicy orange segments, creamy avocado, toasted hazelnuts, and a zesty citrus vinaigrette. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Beets
- 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 black pepper
Dressing and Salad Components
- 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 microgreens for garnish (optional)
Instructions
- Get Your Beets Ready: Preheat your oven to 400°F. Scrub the beets thoroughly, leaving a bit of stem and the root intact to keep the flavors sealed during roasting.
- Start the Roasting: Place the beets in a roasting pan and add enough cold water to reach halfway up their sides. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Cover the pan tightly with foil to trap steam.
- Cook Those Beets: Roast the beets in the oven for 45-60 minutes depending on their size. Test doneness by inserting a knife; it should slide in easily. If not, roast for an additional 10-15 minutes. Let the beets cool enough to handle, then peel off the skins.
- Prep Your Oranges: While the beets roast, segment the oranges. Cut off the ends, slice away the peel and white pith carefully, then cut between the membranes to release the segments. Squeeze the remaining orange core to collect about 1 tablespoon of juice.
- Make it Beautiful: Quarter the peeled beets and toss them with 2 tablespoons of olive oil, 1 tablespoon plus 1 teaspoon of sherry vinegar, and the fresh orange juice. Arrange the beets on a serving platter, then add the avocado slices. Season with salt and pepper to taste.
- The Grand Finale: Top the salad with the orange segments and scatter the toasted hazelnuts on top. Garnish with microgreens if using, drizzle lightly with extra virgin olive oil, and serve immediately while fresh and vibrant.
Notes
- Leave stems and roots on the beets while roasting to help retain flavor and moisture.
- Roasting time may vary based on beet size; always test with a knife for tenderness.
- Use ripe but firm avocado to maintain shape in the salad.
- Hazelnuts add a nice crunch and nutty flavor but can be substituted with walnuts or pecans if preferred.
- Microgreens are optional but add a fresh, delicate garnish for presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted beet salad, orange avocado salad, healthy salad, vegetarian salad, citrus salad, autumn salad
