Dinner, Salad, Snacks and Appetizers, Vegan, Winter

Roasted Beet Salad with Avocado and Citrus

This Roasted Beet Salad with Avocado and Citrus is the perfect winter side dish! With sweet oven baked beets, sliced orange, grapefruit, fresh mint and a tangy citrus vinaigrette. Delicious, super healthy and easily made vegan!

Roasted Beet Salad with Avocado and Citrus

How to Make Roasted Beet Salad with Avocado and Citrus

Start by roasting the beets. To make things easy, I place all of my scrubbed and trimmed beets in a large baking dish and fill it with about an inch of water. I cover the top with a lid (you could also use foil) and roast them for about 1 hour or until easily pierced with a sharp knife. This may take more or less time depending on the size of your beets—mine were pretty large. The best part about this method is once they cool off, you can run them under some cold water and easily slide the skin off with your hands. No peeler required!

While the beets are roasting, make the vinaigrette. This is super simple, just some olive oil, sherry vinegar, honey and bit of freshly squeezed orange juice and grated zest. A minced shallot also adds flavor and texture. I like to place all my dressing ingredients in a jar and shake to combine. Set that aside while you prepare the other ingredients.

When the beets have cooled and you’re ready to assemble the salad, slice a couple oranges into rounds and use a sharp knife to remove the skin. This is a little time consuming, but it’s quite beautiful! You could also peel the citrus fruits first and then slice, but I find this method to be a bit messy. Lastly, slice the beets and cut open a ripe avocado.

Roasted Beet Salad with Avocado and Citrus
Roasted Beet Salad with Avocado and Citrus

Tips for Serving

When you’re ready to serve the roasted beet salad, place the beets and citrus in a circular pattern so they overlap slightly. Add the avocado and drizzle the vinaigrette over top. You may not need it all. For garnish, add a few torn mint leaves and a hand full of crumbled feta. A pinch of flaky salt is also delicious!

I completely forgot to add his when I was taking the final photographs, but some toasted pumpkin seeds or nuts is perfect for adding some extra crunch!

If you plan on having leftovers, I recommend keeping the avocado separate so it doesn’t turn brown when stored. The beets and citrus actually taste better once they’ve marinated in the dressing for a while, so this salad is great for meal prep!

Roasted Beet Salad with Avocado and Citrus

More Salad Recipes to Try:

Roasted Beet Salad with Avocado and Citrus

Roasted Beet Salad with Avocado and Citrus

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This beet salad is filled with sweet oven roasted beets, fresh orange slices, avocado and a citrusy vinaigrette. Vegetarian and optionally vegan.

Ingredients

For the dressing

  • 1 small shallot, minced
  • 1/4 cup olive oil
  • 2 tbsp freshly squeezed orange juice + 1 tsp orange zest
  • 2 tbsp sherry vinegar
  • 2 tbsp honey or maple syrup
  • 1 tsp dijon mustard
  • 1/2 tsp salt

For the salad

  • 4-5 large beets, trimmed and scrubbed
  • 1 red grapefruit, sliced
  • 2 oranges, sliced
  • 1 ripe avocado, pitted and sliced
  • Feta, fresh mint and flaky sea salt for serving

Instructions

  1. Preheat the oven to 400º F
  2. Place beets in an oven safe dish and fill with 1 inch of water. Cover with a lid or seal with foil and roast for 45-60 minutes or until beets are fork tender. When cool enough to handle, peel and slice.
  3. To make the dressing, add all ingredients to a jar and shake to combine.
  4. To serve, assemble the salad with the citrus, avocado, mint and feta. Drizzle over dressing and season with flaky salt.

Notes

To make this recipe vegan, try my Tofu Feta Recipe!

One Comment

  1. Pingback: Savory Buckwheat Waffles with Herbed Cream Cheese and Smoked Salmon - Wandering Chickpea

Leave a Reply