Beetroot, Orange & Avocado Salad

A colorful, refreshing salad combining earthy beetroot, juicy orange, creamy avocado, crunchy nuts, and a bright citrus dressing.

Ingredients

For the Salad:

• 3 medium beetroot, about 1½ lb (680 g)
• 2 large oranges
• 1 large ripe avocado
• 3 cups mixed salad greens or arugula
• ¼ small red onion, very thinly sliced
• ¼ cup walnuts, roughly chopped
• 2 tablespoons crumbled feta cheese
• 2 tablespoons fresh parsley or mint, chopped

For the Orange Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare the Beetroot:
   Wash the beetroot thoroughly and trim the tops and roots. Wrap each beetroot individually in foil. Roast at 400°F (200°C) for 45–60 minutes, depending on size, until a knife slides easily into the center.
2. Cool and Peel:
   Remove the cooked beetroot from the oven and allow it to cool until comfortable to handle. Rub or peel away the skin, then cut the beetroot into wedges or bite-sized slices.
3. Prepare the Oranges:
   Using a sharp knife, cut away the top and bottom of each orange. Slice away the remaining peel and white pith. Separate the orange into segments and remove any seeds.
4. Prepare the Avocado:
   Cut the avocado in half and remove the pit. Scoop out the flesh and slice it into thin wedges. Toss lightly with a little lemon juice if preparing ahead to help prevent browning.
5. Make the Dressing:
   Add olive oil, fresh orange juice, lemon juice, honey or maple syrup, Dijon mustard, garlic, salt, and black pepper to a small bowl or jar. Whisk vigorously or shake until the dressing is well combined.
6. Toast the Walnuts:
   Place the walnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and let them cool.
7. Assemble the Salad:
   Spread the salad greens over a large serving platter or divide them among four plates. Arrange the beetroot, orange segments, avocado slices, and red onion over the greens.
8. Add the Toppings:
   Sprinkle the toasted walnuts and crumbled feta over the salad. Finish with fresh parsley or mint.
9. Dress the Salad:
   Drizzle the orange dressing evenly over the top immediately before serving. Gently toss if desired, being careful not to mash the avocado.
10. Serve:
    Serve immediately while the avocado is fresh and creamy and the walnuts are still crunchy.

Prep Time: 20 minutes
Cook Time: 45–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 4

Nutritional Information

Approximate per serving:

• Calories: 300–330 kcal
• Protein: 5–6 g
• Carbohydrates: 27–30 g
• Fat: 20–23 g
• Fiber: 8–9 g
• Sugar: 13–16 g
• Sodium: 350–450 mg

Nutrition will vary depending on the exact amount of avocado, walnuts, feta, and dressing used.

Nut Information

• Contains walnuts.
• The walnuts can be replaced with pecans, almonds, pistachios, or hazelnuts.
• For a completely nut-free salad, omit the walnuts and use toasted pumpkin seeds or sunflower seeds.
• If serving someone with a nut allergy, check the labels of the feta, mustard, and other packaged ingredients for possible cross-contamination warnings.

Q/S – Quick Tips & Substitutions

• For the best color and presentation, arrange the beetroot separately instead of tossing everything together.
• Use fresh oranges rather than bottled orange juice for a brighter dressing.
• Baby arugula adds a delicious peppery contrast to the sweet beetroot and orange.
• Goat cheese or blue cheese can be substituted for feta.
• Add pomegranate seeds for extra color and a sweet-tart flavor.
• Replace honey with maple syrup for a vegan version.
• For extra protein, add grilled chicken, salmon, chickpeas, or boiled eggs.
• To save time, use pre-cooked vacuum-packed beetroot.
• Prepare the dressing up to 3 days ahead and refrigerate it in a sealed jar.
• If making the salad ahead, keep the avocado, dressing, and walnuts separate until serving.
• Add the dressing just before eating to keep the greens fresh and crisp.
• For a lower-carb version, reduce the amount of orange and omit the honey or maple syrup.
• For extra crunch, add toasted pumpkin seeds along with the walnuts.