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Roasted Beet Salad with Avocado and Citrus Recipe

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4.2 from 56 reviews

This vibrant Roasted Beet Salad with Avocado and Citrus combines earthy roasted beets with the brightness of fresh citrus slices and creamy avocado, all brought together by a zesty, sweet honey-orange dressing. Topped with crumbled feta and fresh mint, it's a refreshing and healthy option perfect for a light lunch or an elegant starter.

Ingredients

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

Salad

  • 4-5 large beets, trimmed and scrubbed
  • 1 red grapefruit, sliced
  • 2 oranges, sliced
  • 1 ripe avocado, pitted and sliced
  • Feta cheese, for serving
  • Fresh mint, for garnish
  • Flaky sea salt, for serving

Instructions

  1. Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until fork-tender. Remove from oven and let cool.
  2. Prepare the dressing: In a small bowl, whisk together the minced shallot, olive oil, orange juice, orange zest, sherry vinegar, honey (or maple syrup), Dijon mustard, and salt until well combined and emulsified.
  3. Slice the citrus and avocado: While the beets are cooling, thinly slice the grapefruit and oranges. Cut the avocado in half, remove the pit, and slice it into thin wedges.
  4. Assemble the salad: Once the beets are cool enough to handle, peel off the skins by rubbing them with your hands or using a paper towel. Slice the beets into rounds or wedges and arrange on a serving platter. Layer the sliced grapefruit, oranges, and avocado on top of the beets.
  5. Add finishing touches: Drizzle the dressing evenly over the salad. Sprinkle with crumbled feta cheese, fresh mint leaves, and a pinch of flaky sea salt to finish. Serve immediately for best freshness.

Notes

  • Roasting beets intensifies their natural sweetness and softens their texture.
  • You can substitute sherry vinegar with apple cider vinegar if needed.
  • For a vegan option, use maple syrup and omit the feta or use a vegan cheese alternative.
  • Leftovers can be refrigerated for up to 2 days; add avocado just before serving to prevent browning.

Find it online: https://recipethrive.com/roasted-beet-salad-with-avocado-and-citrus-recipe/