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Roasted Beet Orange Avocado Salad Recipe
Ben Carraoli

Roasted Beet Orange Avocado Salad Recipe

When I first made this Roasted Beet Orange Avocado Salad, 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.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.