Beet Orange Salad Avocado (Printable Version)
# What You'll Need:
→ Vegetables
01 -
450 g fresh beets, roasted and peeled (alternative: pre-cooked beets, unflavored)
02 -
60 g red onion, thinly sliced
→ Fruits
03 -
2 large oranges, peeled, segmented, and juice reserved (approx. 250 ml)
04 -
2 ripe Hass avocados, peeled, pitted, and sliced
05 -
1 tablespoon fresh lemon juice
→ Herbs
06 -
15 g fresh mint leaves, packed
→ Cheese (Optional)
07 -
120 g crumbled feta cheese (omit or substitute with vegan feta for plant-based version)
→ Dressing
08 -
60 ml extra virgin olive oil
09 -
60 ml fresh orange juice (from segmented oranges)
10 -
1 teaspoon Dijon mustard
11 -
1 teaspoon honey or maple syrup
12 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Wash and trim beets, wrap in foil if desired, and roast for 45-60 minutes until tender. Let cool, peel, and slice or cube as preferred.
02 -
Trim top and bottom of oranges, peel skin and pith carefully, then cut segments free from membranes over a bowl to collect juices. Reserve segments and juice for dressing.
03 -
Halve and pit avocados, scoop flesh and slice. Toss avocado slices lightly with lemon juice to prevent browning. Thinly slice red onion and soak in cold water for 10 minutes if desired to reduce sharpness; drain well.
04 -
Combine olive oil, reserved orange juice, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper in a bowl. Whisk vigorously or shake in a jar to emulsify and adjust seasoning to taste.
05 -
Gently combine cooled beets, orange segments, avocado, and red onion in a large bowl. Add fresh mint leaves and crumbled feta if using. Drizzle dressing over salad starting with half, toss gently to combine without mashing avocado, and serve immediately.
# Helpful Notes:
01 -
To reduce preparation time, use pre-cooked beets or prepare beets and segment oranges in advance. Assemble salad just before serving to maintain avocado freshness and texture.