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Roasted Beet, Orange, and Avocado Salad Recipe

Roasted Beet, Orange, and Avocado Salad Recipe


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Colorful and loaded with folate, vitamin C, and "good fats," this salad also has wonderful texture thanks to hearty beets, melt-in-your-mouth avocado, and juicy orange slices.

Ingredients

  • 2 medium red beets, tops removed
  • 2 tablespoons canola oil
  • 2 tablespoons balsamic or Champagne vinegar
  • 1 tablespoon fresh squeezed orange juice
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 ripe orange, peeled
  • ½ ripe but firm avocado, cubed
  • 1 cup mache or baby greens (optional)
  • ¼ cup pasteurized feta cheese, crumbled

Directions

Preheat the oven to 400 degrees. Line a baking dish with foil and place the beets on top. Drizzle with 1 tablespoon canola oil and 1 tablespoon vinegar. Cover tightly with more foil and roast for 45 minutes. Remove from the oven and set aside to cool.

In a small bowl, combine 1 tablespoon oil, 1 tablespoon vinegar, orange juice, salt and pepper, and whisk until combined.

Once the beets have cooled, peel them with a knife, cut them into 1 ½-inch cubes and transfer to a serving bowl.

Cut the orange in half and cut out the segments. Add them to the serving bowl along with the avocado and mache, if desired. Drizzle the dressing over, toss to coat, then sprinkle the feta on top and serve.


How to Make Roasted Beet Salad with Avocado – Step by Step

First start by roasting the beets. This step can be done few days in advance. Keep the beets refrigerated until ready to serve.

How to Roast Beets in the Oven

  • Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
  • Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. There is no need to peel the beets before roasting. Place on the sheet pan and roast 45-55 minutes or until knife tender.

  • Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.

Next make the beet salad dressing. This step can be done few days in advance as well. Simply store the prepared salad dressing in the refrigerator.

How to Make Beet Salad Dressing

  • Whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to serve.

Last step is to assemble the salad. I love using wide and shallow serving bowl as it shows off all of the layers of this beet and avocado salad.

How to Assemble Beet Salad

  • Cut the oranges by slicing off the top and bottom of the orange. Stand the orange on one of its cut sides and slice the remaining skin off the orange.

  • Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.

If you try Roasted Beet Salad with Avocado, don’t forget to leave feedback and a rating.

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Roasted Beet, Orange, and Avocado Salad

Colorful and loaded with folate, vitamin C, and "good fats," this salad also has wonderful texture thanks to hearty beets, melt-in-your mouth avocado, and juicy orange slices.

  • 2 medium red beets, tops removed
  • 2 tablespoons canola oil
  • 2 tablespoons balsamic or champagne vinegar
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1 ripe orange, peeled
  • 1/2 ripe but firm avocado, cubed
  • 1 cup mache or baby greens (optional)
  • 1/4 cup pasteurized feta cheese, crumbled

Preheat the oven to 400°F. Line a baking dish with foil and place the beets on top. Drizzle with 1 tablespoon canola oil and 1 tablespoon vinegar. Cover tightly with more foil and roast for 45 minutes. Remove from the oven and set aside to cool.

In a small bowl, combine 1 tablespoon oil, 1 tablespoon vinegar, orange juice, salt, and pepper and whisk until combined.

Once the beets have cooled, peel them with a knife, cut them into 11/2-inch cubes, and transfer to a serving bowl.

Cut the orange in half and cut out the segments. Add them to the serving bowl along with the avocado and mache, if desired. Drizzle the dressing over, toss to coat, then sprinkle the feta on top and serve.

Per serving: 129 Calories, 8.72g Fat, 10.53g Carbs, 2.90g Protein, 3.50g Fiber, 74mg Calcium, 0.68mg Iron, 430mg Sodium, 80μg Folate

The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.


Citrus, Beet and Avocado Salad

This is the time of year we are in need of a little cleanse, and nature’s seasonal ingredients lend themselves perfectly to that need. Simple, healthy and beautiful you will get up from the dinner table feeling like a million bucks and craving more after indulging in this light and balanced salad.

This citrus, beet and avocado salad recipe is just a guide. Get creative and add and remove ingredients depending on what you find at the farmer’s market.

Let’s talk about these winter ingredients.

The Citrus

There are so many types of citrus this time of year. Some of them (like blood oranges) are available all year, but the Cara Cara Oranges are only available this season. The Cara Cara oranges are probably my favorite orange. I just can’t stop eating them. From the outside, they look like ordinary oranges. From the inside they have a deep pink color that looks really similar to a Grapefruit and are super bright in flavor. You can read more about Cara Cara Oranges over at Specialty Produce.

The Beets

While beets are available all year they are at their peak of their season in winter months. Because of their beauty when sliced, I like to get a variety of colors for presentation.

How to cook beets

There are a lot of ways you can cook beets including roasting, steaming and boiling. I will often cook them in a steamer, which takes about 30 to 45 minutes, depending on their size. Either way you choose, they should be cooked with the skin on until they can easily be pierced with a paring knife.

After the beets are cooked, place them on a plastic cutting board to cool enough to handle. Slice both ends off and use paper towels to peel the skin off. Since red beets can stain, you can wear rubber gloves to prevent your hands from turning color, and the plastic cutting board will make cleanup easier.

The Avocado

As much as I love California Avocados, they are only in season from February through October. Before California avocados arrive, we usually get our avocados from Mexico or Chile, which are still great. Not only does the color of the avocado add so much to this salad, but the the creaminess is a wonderful contrast against the bright citrus.

The Vinaigrette

The vinaigrette consists of lemon and lime juice, zest, shallots, honey for some balance, dijon mustard and good quality extra virgin olive oil. You could totally mix in some juice from the oranges, which would also be great. There might be a little extra vinaigrette than needed, but it can be saved to use on your next salad or would be great to top seafood.

Toppings

I like to add a little crunch to any salad and I happen to have some roasted hazelnuts, which have a great nutty flavor that pairs nicely with citrus and avocados. Any kind of nuts like walnuts, pecans or pistachios would also be great. I also shaved a little Parmigiano-Reggiano on top at the very end.

Once the vinaigrette is made and all your ingredients are prepped you can simply toss everything in a bowl, or you layer the sliced citrus, beets and avocado on a plate and add the other toppings. No rules, just be creative. It will taste wonderful with great ingredients.


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This roasted beet and avocado salad is a simple and colorful side salad for entertaining! You can toss in chick peas or throw on a turkey burger patty for extra protein to make it a main dish! The combination of flavors from the creamy goat cheese and roasted beets will have you dreaming about this salad for weeks. The options are endless with this versatile recipe, try it out for your next gathering!

Guys, I promise I'm not sharing this recipe the day after Thanksgiving because I think you need to have a salad. Seriously, go have some stuffing for breakfast! If I was home with a fridge full of leftovers, that's what I'd be doing before spending the day making turkey soup!

I made this roasted beet and avocado salad last week for cookbook club and thought it was too easy and tasty not to share. Have you ever heard of a cookbook club? The premise is so fun, I don't know why the trend died back in the day.

A friend of mine decided to start a one after reading this article. The premise is simple - pick a cookbook, the host makes the main and the other attendees make the appetizers, cocktails and sides.

What's great is that for the time it takes to prepare one dish, you get to try as many dishes as there are attendees. Perfect for those cookbooks where you want to try everything in it. Plus, since it all comes from the same cookbook, everything pairs well together.

For our first cookbook club, we chose Clean Slate. Kind of a perfect choice the week before Thanksgiving. It's a cookbook I already own and cook from pretty regularly, so I was excited when all the dishes at the party were ones I hadn't tried before. Some of the highlights were spinach pie, a sweet potato, farro and dill salad, and chicken paillards with squash and spinach, and the yummiest chocolate bark. This roasted beet and avocado side salad was the perfect appetizer for the heartier sides and main dish!

How to Roast Beets:

Roasting the beets for this roasted beet and avocado salad transforms the texture from crunchy into tender and silky. You can cook beets by boiling them, but roasting them brings out the beets natural sweetness and earthy flavor.

When picking beets at the grocery store, you want to chose ones that are firm and not squishy. To prepare them, cut off the leafy top close to the top of the beet, wash the beet really well to remove any dirt. Dry them off and rub with a little olive oil, then loosely wrap them in aluminum foil. Place the wrapped beets on a rimmed baking sheet to catch any juice, and then put the pan in a preheated oven at 425 degrees. Roast the beets for about 45 - 60 minutes or until the beets are tender. If you have beets of various sizes, be sure to check the smaller beets first as they’ll cook faster. You can check them by inserting a sharp knife into the beets through the foil - they should feel tender.

Once the beets are finished cooking, set them to the side to cool down until it’s safe to touch. Next you’ll want to remove the skin by holding a beet with a paper towel in one hand and using the other hand to rub the beet with the excess paper towel. This process should remove the skin easily and then you’ll be ready to slice your beets. You just might want to wear gloves through this process, unless red beet-stained hands is a look you want to rock.

Serving Suggestions for Roasted Beet and Avocado Salad

While this roasted beet and avocado salad recipe is super enjoyable as is, it’s very versatile you could definitely bulk it up into a main dish! A few examples would be adding protein such as chickpeas, rotisserie chicken or canned tuna. It would also be great paired with these other recipes from the blog:


Roasted Beet Salad Variations

Don&rsquot have all of the ingredients above? I&rsquom always varying things to suit what I happen to have on hand. Here are some ideas:

  • Swap the cotija cheese for feta
  • Use any kind of oranges you have laying around, including mandarins or tangerines
  • Use walnuts in place of the pecans
  • Try red wine vinegar instead of white wine
  • Swap avocado oil for the olive oil

I&rsquod love to know if you gave this recipe a try and what you thought of it! Comment down below and let me know!


Recipe Summary

  • 6 large red or yellow beets (about 4 1/2 pounds)
  • ¼ cup water
  • 1 ½ teaspoons finely grated orange rind
  • ⅓ cup fresh orange juice
  • 3 tablespoons extravirgin olive oil
  • 2 ¼ tablespoons sherry vinegar
  • ¾ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large avocado, peeled
  • 3 bunches watercress (about 9 cups trimmed)
  • 3 cups orange sections (about 3 large navel oranges)
  • ¾ cup vertically sliced red onion
  • 3 tablespoons chopped pecans, toasted

Remove root and 1 inch stem on beets scrub with a brush. Cut beets in half place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool rub off skins. Cut beets into 1/2-inch slices.

Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.

Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.


Briciole

Red beet, avocado, blood orange and daikon salad / insalata di barbabietola rossa, avocado, arancia rossa e ravanelli

Our current Cook the Books Club selection is the memoir Where I Come From by chef Aarón Sánchez 1 . I didn't know him before reading the book, but a few pages into it, I realized a few year ago I had met his mother, Zarela Martinez. She had been described to me as the chef who introduced Mexican cuisine to New York. It was interesting to read her story told by her son: what an amazing woman! On July 21, 1982 2 the NY Times published an article by Craig Claiborne titled Memorable Dishes From a Master Mexican Chef. Here's how Ms. Martinez is introduced:

A few months ago Pierre Franey and I were invited to plan a menu and supervise the preparation of quintessentially American food that was to be served to nearly 200 French chefs visiting this country. The vast majority of these chefs had never sampled the native fare of the United States. The dishes we proposed covered the country.

We also wanted to have Mexican-style food from Texas. When we canvassed our contacts for the best cook of the region, we were told that person was, hands down, Zarela Martinez-Gabilondo. She prepared the Mexican-American segment of the meal and her contribution was memorable.

Sánchez ends a few of the book's chapters with recipes, none of which is along the lines of what I cook, so I browsed the web for a Mexican recipe that would be. Recently, almost every day I have been making a salad using fresh vegetables from the farmers' market.

A few recipes I found online 3 made me draw up a list of ingredients: red beets, avocado, oranges and jicama. I couldn't find the latter, so I used daikon instead and was introduced to red and purple daikon, which are sold alongside their more famous white relative. I had not roasted red beets for a while and making this salad reminded me how much I like them. I buy them in bunches with their greens and stems (foglie e coste di barbabietola rossa), which are flavorful on their own (I will share a recipe soon).

I looked for lime but instead found variegated lemon (limone). Finally, in the citrus arena, I went for blood oranges, because I like their flavor and love their color. That all the salad's ingredients are grown in California is satisfying. My current favorite cheese addition to salads and other dishes is also a California production: Point Reyes Bay Blue 4 .

To me salad bowls are experiment benches: I mix and dress, toss and taste and tend not to repeat twice. For the photo op above I kept the ingredients separate, but then everything is tossed and eaten in the purple juice of red beet and blood orange. The citrus (agrumi) offset beets' sweetness and the blue cheese (formaggio erborinato) gives the salad a bit of a tang, while the daikon adds some zest.

  • 1 red beet (4-5 ounces)
  • 1/3 of a medium purple or red daikon
  • 1/2 medium blood orange
  • 1/2 medium avocado
  • 3-4 tablespoons crumbled Point Reyes Bay Blue OR other sweet blue cheese
  • 1/8 teaspoon of fine sea salt
  • 1 tablespoon / 15 ml extra-virgin olive oil
  • 2 teaspoons / 10 ml fresh lemon juice

Note: if you purchase a bunch of red beets, cut off the greens as soon as possible, leaving about an inch / 2.5 cm of stems and consume the greens shortly afterwards.

Heat the oven to 350 F / 177 C. If you only need 1-2 red beets, I suggest you bake them together with other foods, for efficiency's sake.

Scrub the red beets well. Wrap each in foil and place on the baking sheet or baking pan. Put in the oven and roast the beets until easily pierced with a blade. Let cool, then peel.

Prepare the vegetables in amounts according to the servings needed. Cut the red beet into bite-sized pieces. Brush and rinse the daikon, then grate it using the extra-coarse side of your grater. Peel and section the blood orange. Peel and slice the avocado.

Compose the salad using the vegetables and blue cheese. Dress with the sea salt, olive oil and lemon juice, toss and enjoy.

1 The book's page on the author's website
2 NY Times published an article by Craig Claiborne
3 The recipes that inspired me: Mexican Chopped Salad with Beets and Walnut Dressing, Xec, a Jicama and Citrus Salad, and Avocado, Orange and Jicama Salad
4 Point Reyes Bay Blue cheese, "a rustic-style blue cheese with a natural rind. It is known for its mellow flavor and sweet, salted caramel finish."

Click on the button to hear me pronounce the Italian words mentioned in the post:

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

This is my contribution to the current selection of our Cook the Books hosted by hosted by Claudia of Honey from Rock. (You can find the guidelines for participating in the event on this page.)

This is my second contribution to the 41st edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I started 13 years ago and that I continue to host.

I am contributing my salad to Souper (Soup, Salad & Sammies) Sundays, a weekly event created by Cook the Books club co-host Deb of Kahakai Kitchen.

FTC disclosure: I have received the table linen free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.