🥗 Beet, Avocado & Orange Salad
📝 Ingredients
For the salad:
- 3 medium beets (roasted or boiled, peeled & sliced)
- 1 ripe avocado (sliced)
- 2 oranges (peeled & segmented)
- 2 cups mixed greens (spinach, arugula, or lettuce)
- ¼ small red onion (thinly sliced)
- 2 tbsp toasted walnuts or almonds
For the dressing:
- 3 tbsp olive oil
- 1 tbsp fresh orange juice
- 1 tsp honey (or maple syrup)
- 1 tbsp lemon juice or vinegar
- ½ tsp salt
- ¼ tsp black pepper
👩🍳 Instructions
1. Prepare the beets
- Roast: Wrap in foil and bake at 200°C (400°F) for 40–50 minutes, then peel & slice
OR - Boil: Cook until fork-tender, then peel & slice
2. Make the dressing
- Whisk together:
- Olive oil
- Orange juice
- Honey
- Lemon juice
- Salt & pepper
3. Assemble the salad
- Arrange mixed greens on a plate
- Add beet slices, avocado slices, and orange segments
- Sprinkle red onion and nuts
4. Finish
- Drizzle dressing over the salad
- Toss gently or leave layered for presentation
- Serve immediately
🌟 Why You’ll Love It
- Rich in antioxidants (beets 🍠)
- Healthy fats (avocado 🥑)
- Vitamin C boost (oranges 🍊)
- Naturally gluten-free & vegetarian
🔥 Tips for Best Results
- Use ripe but firm avocado (not mushy)
- Chill beets before assembling for a refreshing taste
- Toast nuts lightly for extra crunch
- Add cheese (like feta or goat cheese) for richness
❓ Q&A Section
❓ Can I use canned beets?
Yes! Just:
- Drain and rinse well
- Pat dry to avoid watery salad
❓ How do I keep avocado from browning?
- Slice just before serving
- Toss lightly in lemon juice
❓ Can I make it vegan?
It already is—just use maple syrup instead of honey 👍
❓ What protein can I add?
- Grilled chicken
- Chickpeas
- Quinoa
- Salmon
❓ Can I prep this ahead?
Partially:
- Prep beets & dressing ahead
- Cut avocado and oranges fresh before serving
❓ What other dressings work?
- Balsamic vinaigrette
- Citrus mustard dressing
- Olive oil + vinegar simple mix
