Description
A vibrant, nutrient-packed salad featuring earthy roasted beets, creamy avocado, and bright citrus segments, tossed in a zesty lemon vinaigrette. Perfect for a refreshing and healthy meal.
Ingredients
Scale
For the Crust:
- 3 medium beets, scrubbed and trimmed
- 2 large oranges, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 2 ripe avocados, sliced
- 4 cups mixed salad greens (such as arugula and spinach)
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup pumpkin seeds
- For the vinaigrette: 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap beets individually in aluminum foil and roast for 45-60 minutes until tender when pierced with a fork. Let cool, then peel and cut into wedges.
- While beets roast, prepare the citrus: using a sharp knife, cut off the top and bottom of oranges and grapefruit. Remove peel and pith, then cut along membranes to release segments. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Arrange mixed greens on a large platter or in a bowl. Top with roasted beet wedges, citrus segments, avocado slices, red onion, mint, and parsley.
- Drizzle with the vinaigrette and sprinkle pumpkin seeds on top. Serve immediately.
Notes
You can customize the seasonings to taste. For a protein boost, add grilled chicken or chickpeas. Beets can be roasted up to 2 days ahead.