Beetroot, Avocado & Orange Salad

Prep Time: 15 minutes
Cook Time: 30–40 minutes if cooking fresh beets
Servings: 4

This Beetroot, Avocado & Orange Salad is fresh, colorful, and very easy to make. Sweet earthy beets pair beautifully with creamy avocado and juicy orange, while a light citrus dressing brings everything together.

Ingredients

For the Salad

• 3 medium beetroots, cooked, peeled, and cut into wedges
• 2 ripe avocados, sliced or cubed
• 2 large oranges, peeled and segmented
• ¼ cup fresh cilantro or parsley, chopped
• 2 tablespoons green onion, finely sliced
• 2 tablespoons pumpkin seeds or sesame seeds, optional
• Salt, to taste
• Freshly ground black pepper, to taste

For the Citrus Dressing

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard, optional
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. If using fresh beets, wash them well and place them in a saucepan. Cover with water and boil for about 30–40 minutes, or until they are tender when pierced with a knife.
2. Drain the beets and let them cool. Peel off the skins and cut the beets into thick slices or wedges.
3. Peel the oranges and carefully separate them into segments. Remove as much of the white membrane as possible.
4. Cut the avocados in half, remove the pits, peel, and slice into wedges or large cubes.
5. Arrange the beetroot pieces, avocado, and orange segments on a large serving plate or in a salad bowl.
6. Sprinkle with chopped cilantro or parsley and sliced green onion.
7. In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
8. Drizzle the dressing evenly over the salad.
9. Gently toss just once or twice so the avocado stays intact and the beet color does not completely coat the other ingredients.
10. Finish with extra black pepper and pumpkin seeds or sesame seeds if desired.
11. Serve immediately.

Tips

For a quicker version, use pre-cooked vacuum-packed beets instead of boiling fresh ones.

Choose avocados that are ripe but still slightly firm so they keep their shape when tossed.

Add the avocado just before serving to prevent browning.

For a more savory version, add crumbled feta or goat cheese.

If you prefer a sweeter dressing, increase the honey to 2 teaspoons.

Chilling the cooked beets before assembling the salad makes it especially refreshing.

Storage

This salad is best eaten fresh because avocado softens and darkens after cutting.

If preparing ahead, store the cooked beetroot, orange segments, dressing, and herbs separately in the refrigerator. Add the avocado and dressing just before serving.

Leftovers can be refrigerated in an airtight container for up to 1 day.

Approximate Nutrition

Per serving:

• Calories: 230–270
• Protein: 4–5 g
• Carbohydrates: 25–30 g
• Fat: 14–17 g
• Fiber: 8–10 g

Benefits

Beetroot provides fiber and naturally occurring nitrates, while avocado contributes healthy fats and additional fiber. Oranges add vitamin C and fresh citrus flavor, making this a colorful and nutrient-dense side salad.

Q&A

Can I roast the beets instead of boiling them?
Yes. Wrap whole beets in foil and roast at 400°F (200°C) for about 45–60 minutes, depending on their size.

Can I add cheese?
Yes. Feta, goat cheese, or fresh mozzarella all work well.

Can I use mandarins instead of oranges?
Absolutely. Mandarin or clementine segments are a great substitute.

What protein can I add?
Grilled chicken, salmon, shrimp, chickpeas, or quinoa can turn this into a more filling meal.

Can I make it ahead?
Yes, but keep the avocado and dressing separate until shortly before serving.