Roasted Beet Orange Avocado Salad: The Perfect Healthy, Colorful Dish

by WONDERFOOD KITCHENFebruary 08, 20260 Comments

 Creating vibrant meals that nourish your body and wow your guests is easier than you think. If you’re looking for a show-stopping, nutrient-packed dish, this roasted beet orange  avocado  salad is exactly what your table needs. It’s sweet, earthy, tangy, creamy, and full of color. Whether you’re serving it as a refreshing lunch, a holiday starter, or a potluck favorite, this recipe hits all the right notes.

In this post, you’ll learn how to select the best ingredients, roast  beets to perfection, pair complementary flavors, and serve the salad beautifully. Along the way, you’ll get expert prep tips, flavor pairings, and answers to the most commonly asked questions.



One of the best parts about this roasted beet orange avocado salad is how simple and low-maintenance it is to prepare. With just a little planning, you can have this salad on the table in under an hour—and most of that is hands-off time.



Ingredients

  • 3 medium beets, scrubbed
  • 2 large oranges (navel, Cara Cara, or blood orange)
  • 2 ripe avocados (firm for slicing)
  • 4 cups mixed greens or arugula (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh orange juice (from the oranges)
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons toasted pistachios or walnuts
  • Optional: ¼ cup crumbled goat cheese or feta
  • Optional: Fresh herbs (mint, parsley, or basil) for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wrap unpeeled beets in foil and place on a baking sheet. Roast for 40–45 minutes, until fork-tender.
  3. Let beets cool for 10 minutes. Peel skins by rubbing with a paper towel. Slice into cubes or rounds.
  4. Segment oranges, removing the white membrane.
  5. Slice avocados just before assembling to avoid browning.
  6. If using greens, layer them on a serving platter or bowl.
  7. Top with beets, orange segments, and avocado slices.
  8. Whisk together olive oil, orange juice, vinegar, mustard, maple syrup, salt, and pepper to make the vinaigrette.
  9. Drizzle the dressing over the salad.
  10. Sprinkle with toasted nuts, optional cheese, and herbs. Serve immediately.

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