A vibrant, nutrient-packed salad with earthy beets, creamy avocado, and bright citrus—perfect as a light meal, elegant starter, or glow-boosting side.
Ingredients (Serves 3–4)
For the Salad
- 3 medium beets, cooked, peeled & sliced (roasted or boiled)
- 1 ripe avocado, sliced or cubed
- 2 oranges, peeled & segmented (navel or blood orange)
- 2 tbsp fresh parsley or cilantro, finely chopped
- Optional add-ins: thinly sliced red onion, arugula, or mixed greens
For the Citrus Dressing
- 3 tbsp extra-virgin olive oil
- 1½ tbsp fresh orange juice (from one of the oranges)
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup (optional)
- ½ tsp Dijon mustard (optional, for emulsifying)
- Salt & freshly ground black pepper, to taste
Instructions
- Prep beets
If not already cooked: wrap whole beets in foil and roast at 200°C / 400°F for 45–60 minutes until tender, or boil until fork-tender. Cool, peel, and slice. - Segment oranges
Cut away peel and pith; slice between membranes to release clean segments. Reserve a little juice for the dressing. - Make the dressing
Whisk olive oil, orange juice, lemon juice, honey (if using), Dijon, salt, and pepper until smooth. - Assemble
Arrange beets on a platter. Add avocado and orange segments. Sprinkle herbs. - Dress & serve
Drizzle dressing just before serving. Toss gently if using greens.
Nut Information & Allergy Notes
- Naturally nut-free.
- Safe for tree-nut and peanut allergies as written.
- If adding optional toppings like walnuts, pistachios, or almonds, note that these introduce tree nuts—clearly label for guests.
- For crunch without nuts: use toasted pumpkin seeds or sunflower seeds.
Nutrition (Approx. per serving)
- Calories: ~210 kcal
- Healthy fats: ~14 g
- Carbohydrates: ~22 g
- Fiber: ~7 g
- Vitamin C, folate, potassium, antioxidants (betalains)
(Values vary with dressing sweetness and portion size.)
Variations
- Protein boost: Add grilled halloumi, feta, chickpeas, or salmon.
- Vegan: Use maple syrup; skip cheese.
- Low-sugar: Omit honey/maple.
- Greens base: Serve over arugula or baby spinach.
- Spice: Finish with chili flakes or cracked pink peppercorns.
Q & A
Q: Can I make this ahead?
A: Prep beets and dressing up to 2 days ahead. Cut avocado and dress just before serving.
Q: How do I keep avocado from browning?
A: Toss lightly with lemon juice and add at the last minute.
Q: Are canned beets okay?
A: Yes—choose unsweetened, rinse well, and pat dry.
Q: Is this keto-friendly?
A: It’s moderate-carb due to beets and oranges. For lower carbs, reduce oranges and add more greens.
Q: What pairs well with this salad?
A: Grilled chicken or fish, quinoa, or crusty bread.
