When I first made this Roasted Beet Orange Avocado Salad Recipe, I honestly didn’t expect it to become one of my favorites so quickly. After tasting it, I loved how the sweetness of roasted beets blended with juicy citrus and creamy avocado. It felt refreshing yet satisfying, perfect for both lunch and dinner.
I’ve made it several times now, and everyone always asks how I made it. This salad is simple, vibrant, and feels special every time I serve it. You can also enjoy similar flavors with the Valentines Day Snack Mix Recipe, which brings a fun twist to any festive occasion.
Ingredients
Here’s everything you need to create this bright and refreshing salad. Each ingredient plays an important role in flavor and texture.
• 4–5 large fresh beets, scrubbed and trimmed — fresh beets roast sweeter and give better texture than canned ones.
• 1 red grapefruit, sliced — adds juicy tanginess and balances the sweetness of beets.
• 2 oranges, sliced — choose ripe, sweet oranges for best flavor.
• 1 ripe avocado, sliced — adds creaminess and healthy fats to the salad.
• Fresh mint leaves, torn — brings a cooling, refreshing flavor.
• Crumbled feta cheese (optional) — adds salty contrast and extra richness.
• Flaky sea salt, to taste — enhances overall flavors.
For the Citrus Vinaigrette:
• 1 small shallot, minced — gives gentle sharpness without overpowering.
• 1/4 cup extra-virgin olive oil — adds richness and smooth texture.
• 2 tbsp fresh orange juice + 1 tsp zest — brightens the dressing.
• 2 tbsp sherry vinegar — provides balanced acidity.
• 2 tbsp honey or maple syrup — softens acidity with sweetness.
• 1 tsp Dijon mustard — helps emulsify dressing.
• 1/2 tsp salt — enhances flavor balance.
Note: Ingredient quantities serve approximately 4 people. You might also pair this with a creamy dip like the Creamy 4 Ingredient Valentines Day Dip Recipe for a full appetizer spread.
Variations
You can easily customize this salad based on your taste or dietary needs.
• Dairy-free option: Skip feta or use plant-based cheese.
• Vegan version: Use maple syrup instead of honey.
• Add crunch: Sprinkle toasted walnuts, almonds, or pumpkin seeds.
• Add greens: Serve on arugula or mixed salad greens.
• Protein boost: Add grilled chicken, quinoa, or chickpeas for a fuller meal.
Cooking Time
• Prep Time: 15 minutes
• Cooking Time: 45–60 minutes
• Total Time: About 1 hour
Equipment You Need
• Baking dish or roasting pan — for roasting beets evenly.
• Knife and cutting board — for slicing fruits and vegetables.
• Mixing jar or bowl — for shaking or whisking dressing.
• Measuring spoons and cups — to balance dressing flavors.
How to Make Creamy Roasted Garlic Tomato Soup?
This method focuses on preparing the salad step by step for best flavor and presentation. Follow these simple stages for perfect results every time.
Roast the Beets
Preheat the oven and place whole beets in a baking dish with a small amount of water. Cover tightly so they steam and roast until fork-tender. Let them cool slightly, then rub off skins and slice.
Prepare the Dressing
Combine olive oil, vinegar, orange juice, zest, shallot, mustard, sweetener, and salt in a jar. Shake well until smooth and balanced. Allow dressing to rest so flavors blend nicely.
Slice Citrus and Avocado
Peel oranges and grapefruit carefully, removing bitter pith, then slice into rounds. Slice avocado just before assembling so it stays fresh and green. Keep fruit chilled until serving.
Assemble the Salad
Arrange beet and citrus slices on a serving platter, layering them attractively. Add avocado slices, drizzle dressing generously, then sprinkle mint and feta. Finish with flaky salt before serving.
Additional Tips for Making this Recipe Better
Here are a few tricks I personally use to improve the salad every time:
• I roast beets a day ahead so flavors deepen and prep becomes easier.
• I chill the dressing briefly so flavors settle before serving.
• I always slice avocado at the last moment to prevent browning.
• I sometimes add toasted nuts for extra texture and flavor.
How to Serve Roasted Beet Orange Avocado Salad Recipe?
Serve the salad on a wide platter so the colorful layers show beautifully. Drizzle a bit more dressing just before serving for freshness. Garnish with extra mint or microgreens to make it look restaurant-style and impressive for guests.
Nutritional Information
Approximate values per serving:
• Calories: 250–300 kcal
• Protein: 4–6 g
• Carbohydrates: ~30 g
• Fat: ~15 g
Make Ahead and Storage
Storing in the Fridge
Roasted beets and dressing can be stored separately in airtight containers for up to two days. Assemble salad only when ready to serve, adding avocado last for freshness.
Freezing
Freezing is not recommended because citrus and avocado lose their texture after thawing. It’s best to prepare components fresh.
Reheating
This salad is served chilled or at room temperature. If beets are refrigerated, let them sit out briefly before assembling for better flavor.
Why You’ll Love This Recipe?
This salad quickly becomes a favorite for many reasons:
• It combines sweet, tangy, and creamy flavors in every bite while remaining light and refreshing.
• The bright colors make it perfect for entertaining or holiday tables.
• It’s healthy, nutrient-rich, and filling without being heavy.
• Ingredients are flexible, allowing easy customization based on preference.
• Many components can be prepared ahead, saving cooking time later.
This Roasted Beet Orange Avocado Salad Recipe is proof that healthy food can also be beautiful and incredibly satisfying. Once you try it, it may become a regular on your table just like it did on mine.
Roasted Beet Orange Avocado Salad Recipe
Ingredients
Method
- Preheat the oven and place whole beets in a baking dish with a small amount of water. Cover tightly so they steam and roast until fork-tender. Let them cool slightly, then rub off skins and slice.
- Combine olive oil, vinegar, orange juice, zest, shallot, mustard, sweetener, and salt in a jar. Shake well until smooth and balanced. Allow dressing to rest so flavors blend nicely.
- Peel oranges and grapefruit carefully, removing bitter pith, then slice into rounds. Slice avocado just before assembling so it stays fresh and green. Keep fruit chilled until serving.
- Arrange beet and citrus slices on a serving platter, layering them attractively. Add avocado slices, drizzle dressing generously, then sprinkle mint and feta. Finish with flaky salt before serving.
Notes
- I roast beets a day ahead so flavors deepen and prep becomes easier.
- I chill the dressing briefly so flavors settle before serving.
- I always slice avocado at the last moment to prevent browning.
- I sometimes add toasted nuts for extra texture and flavor.