Roasted Beet Salad with Avocado and Citrus
This beet salad is filled with sweet oven roasted beets, fresh orange slices, avocado and a citrusy vinaigrette. Vegetarian and optionally vegan.
Servings: 4 servings
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
- Preheat the oven to 400º F
- 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.
- To make the dressing, add all ingredients to a jar and shake to combine.
- 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!