🥗 Beet, Avocado & Orange Salad Recipe
Ingredients
- 3–4 medium beets (roasted or boiled, sliced)
- 1 ripe avocado (sliced)
- 1–2 oranges (peeled and segmented)
- 2 tbsp chopped fresh parsley or cilantro
- 2 tbsp olive oil
- 1 tbsp lemon juice or orange juice
- 1 tsp Dijon mustard
- Salt & black pepper (to taste)
- Optional: crumbled feta or goat cheese, nuts/seeds
Instructions
- Cook the beets
Roast at 400°F (200°C) for ~40–50 minutes wrapped in foil, or boil until tender. Cool, peel, and slice. - Prep the produce
Slice avocado and segment oranges. - Make the dressing
Whisk olive oil, citrus juice, Dijon mustard, salt, and pepper. - Assemble
Arrange beets, avocado, and oranges on a plate. Drizzle with dressing. - Finish
Sprinkle herbs and optional cheese or seeds on top.
❓ Q&A
Q: Can I use canned or pre-cooked beets?
Yes! Pre-cooked beets save time—just slice and use.
Q: How do I keep avocado from browning?
Toss slices lightly in lemon/orange juice before adding.
Q: What protein can I add?
Grilled chicken, salmon, chickpeas, or quinoa all work great.
Q: Can I make it ahead?
Prep beets and dressing ahead, but add avocado and dressing right before serving.
Q: What dressing variations work?
- Balsamic vinaigrette
- Honey mustard dressing
- Citrus vinaigrette with lime + honey