Description
A vibrant, nutrient-packed salad featuring roasted beets, creamy avocado, and fresh citrus segments, tossed with a zesty citrus vinaigrette. This salad is perfect for a light lunch or a colorful side dish.
Ingredients
Scale
For the Crust:
- 3 medium beets, scrubbed and trimmed
- 2 large oranges (such as navel or blood orange)
- 1 large avocado, diced
- 4 cups mixed greens (e.g., arugula, spinach, or spring mix)
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup toasted walnuts or almonds (optional)
- For the Citrus Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45–60 minutes, or until tender when pierced with a fork. Let cool, then peel and slice into wedges or rounds.
- While beets are roasting, prepare the citrus: using a sharp knife, cut off the top and bottom of the oranges. Slice off the peel and white pith, then cut between the membranes to release the segments. Place segments in a bowl, squeezing any remaining juice from the membranes over them.
- Make the vinaigrette: in a small bowl or jar, whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper.
- In a large salad bowl, combine the mixed greens, sliced roasted beets, orange segments, diced avocado, and fresh mint. Add the toasted nuts if using.
- Drizzle the citrus vinaigrette over the salad and gently toss to coat. Serve immediately, garnished with extra mint if desired.
Notes
You can customize the seasonings to taste. For a protein boost, add grilled chicken or chickpeas. The beets can be roasted ahead of time and stored in the refrigerator for up to 3 days.