Beet, Avocado & Orange Salad

Beet,Avocado and Orange Salad

Prep Time: 15 minutes

Cook Time: 30–40 minutes

Servings: 4

Ingredients 

• 4 medium beets

• 2 ripe avocados, cut into bite-sized chunks

• 2 oranges, peeled and divided into segments

• ¼ cup fresh cilantro or parsley, chopped

• 2 green onions, thinly sliced

• 2 tablespoons olive oil

• 1½ tablespoons fresh lemon or lime juice

• 1 teaspoon honey

• ½ teaspoon Dijon mustard

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes, optional

Instructions

1. Wash and scrub the beets thoroughly. Place them in a large saucepan and cover completely with water.

2. Bring the water to a boil, then reduce the heat slightly and cook the beets for 30–40 minutes, or until they are tender enough to be easily pierced with a fork.

3. Drain the cooked beets and allow them to cool completely. Once cool enough to handle, peel away the skins and cut the beets into thick slices or bite-sized wedges.

4. To prepare the dressing, whisk together the olive oil, fresh lemon or lime juice, honey, Dijon mustard, salt, black pepper, and optional red pepper flakes until well combined.

5. Place the cooled beets in a large serving bowl. Add the avocado chunks, orange segments, sliced green onions, and chopped cilantro or parsley.

6. Drizzle the prepared citrus dressing evenly over the salad. Toss everything very gently to coat, taking care not to mash the soft avocado pieces.

7. Taste and adjust the seasoning with additional salt, black pepper, or citrus juice if desired.

8. Serve immediately for the freshest texture and flavor, or chill briefly in the refrigerator before serving.

Tips

•Make sure the cooked beets are completely cool before combining them with the avocado. Warm beets can soften the avocado and affect its fresh texture.

•For extra crunch, sprinkle the salad with chopped walnuts, pecans, or pumpkin seeds just before serving.

•Crumbled feta or goat cheese makes a delicious addition and adds a creamy, slightly tangy contrast to the sweet beets and juicy oranges.

•Handle the salad gently after adding the avocado to keep the pieces intact and the presentation fresh and colorful.

Storage 

•Store leftover salad in an airtight container in the refrigerator for up to 2 days.

•For the best texture and appearance, store the avocado separately and add it just before serving. The avocado may naturally darken during storage, while the beet juice can gradually color the other ingredients.