Looking for a bright, refreshing, and flavor-packed dish? This Roasted Beet Orange Avocado Salad with a subtle Mexican twist blends earthy roasted beets, juicy orange segments, and creamy avocado with a zesty citrus vinaigrette. It’s a nutrient-rich, gluten-free salad that’s ideal for clean eating, holiday spreads, or a light lunch. The Mexican version leans into citrusy notes, fresh herbs like cilantro or mint, and a tangy vinaigrette reminiscent of traditional ensaladas frescas. Whether served on a bed of arugula or enjoyed as a standalone plate, this vibrant salad is as beautiful as it is delicious.
Table of Contents
Table of Contents
Ingredients for Roasted Beet Orange Avocado Salad
Fresh ingredients with vibrant flavor
This salad is all about freshness and contrast—earthy, sweet, creamy, and tangy. While the star ingredients remain beets, oranges, and avocado, we’re giving this version a Mexican-inspired flair using bright citrus, fresh cilantro, and an olive oil vinaigrette with a hint of sweetness.
Each element plays a role: the roasted beets bring depth, the oranges add brightness, and the avocado brings balance. Toasted nuts and optional cheese provide contrast in both texture and flavor. When combined, these components create a satisfying dish perfect for lunch or a colorful starter.
Ingredient list (serves 4)
Here’s everything you need to make this vibrant and nutrient-dense salad:
Salad Base:
- 3 medium beets, scrubbed and trimmed
- 2 large oranges (navel, Cara Cara, or blood orange)
- 2 ripe avocados (firm for slicing)
- 4 cups mixed greens or arugula (optional)
- 2 tablespoons toasted pistachios or walnuts
- Optional: ¼ cup crumbled goat cheese or feta
- Optional: Fresh herbs (chopped cilantro preferred; mint or basil are great too)
Citrus Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice (from your segmented oranges)
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey (optional, for sweetness)
- Salt and freshly ground black pepper, to taste
Tip: Use blood oranges for a dramatic look or swap in grapefruit for a bold, tangy twist.
How to Make Roasted Beet Orange Avocado Salad
Easy steps for a gorgeous salad
This recipe is simple, even if it looks restaurant-fancy. Most of your time is spent roasting the beets—everything else comes together quickly. For the best results, roast the beets ahead of time and let them chill before assembling. Use a sharp knife for clean citrus segments and slice the avocado just before serving to keep it fresh and vibrant.
Step-by-step method
Step 1: Roast the beets
Preheat your oven to 400°F (200°C). Scrub the beets and wrap each in foil. Place on a baking sheet and roast for 40–45 minutes, or until fork-tender.
Step 2: Cool and peel the beets
Let them cool for about 10 minutes. Use a paper towel to gently rub off the skins, then slice the beets into rounds or cubes—whatever presentation you prefer.
Step 3: Segment the oranges
Cut off the top and bottom of each orange. Slice away the peel and white pith, then cut between the membranes to release the segments. Squeeze any remaining juice into a small bowl to use for the dressing.
Step 4: Make the vinaigrette
In a small bowl, whisk together olive oil, orange juice, vinegar, Dijon mustard, maple syrup or honey (if using), salt, and black pepper until well combined.
Step 5: Assemble the salad
If using greens, layer them first on a serving platter or shallow bowl. Arrange the beets, orange segments, and avocado slices on top. Drizzle with the vinaigrette.
Step 6: Add toppings and serve
Finish with toasted pistachios or walnuts, optional goat cheese, and a generous sprinkle of chopped cilantro. Serve immediately while everything is fresh.
This dish is a vibrant showstopper. Want to prepare in advance? Roast the beets and segment the oranges a day ahead—just wait to slice the avocado and dress the salad until right before serving.
Serving Ideas, Variations, and Storing Tips :
How to serve it beautifully
This salad is perfect as a standalone lunch, a vibrant starter, or a colorful addition to a holiday spread. Serve it on a large white platter to highlight the jewel tones of the roasted beets and oranges. The creamy avocado and crunchy nuts offer just the right balance, while the citrus vinaigrette adds a bright, refreshing finish.
Pair it with grilled chicken or baked salmon for a more complete meal. Or enjoy it with a bowl of Mexican Lime Soup for a light yet satisfying dinner.
Variations to try
This dish is incredibly flexible—just like any great salad rooted in fresh, seasonal ingredients. Here are some easy swaps and additions:
- Change up the citrus: Use blood oranges or ruby grapefruit for added color and tang.
- Switch the nuts: Try toasted pecans, hazelnuts, or even pepitas (pumpkin seeds) for a more Mexican twist.
- Add protein: Grilled shrimp, shredded rotisserie chicken, or black beans can turn this salad into a main dish.
- Go cheese-free: Skip the cheese for a vegan version, or replace it with a creamy almond-based crumble.
- Add grains: A scoop of quinoa, farro, or brown rice makes it heartier without overshadowing the flavors.
Storage tips and prep-ahead options
This salad is best served fresh, but here’s how to prep ahead:
| Component | Storage Time | Tips |
|---|---|---|
| Roasted beets | Up to 4 days | Store peeled and sliced in a sealed container |
| Orange segments | 2 days | Keep in an airtight container, reserve juice for vinaigrette |
| Citrus vinaigrette | 5 days | Shake before using; refrigerate in jar |
| Sliced avocado | Not recommended | Slice just before serving to avoid browning |
| Assembled salad (undressed) | 1 day | Add dressing right before serving |
Avoid storing the salad fully assembled and dressed, as the greens and avocado will soften quickly. For the freshest flavor and texture, slice and assemble just before serving.
FAQs: Roasted Beet Orange Avocado Salad
1. Can I use pre-cooked beets instead of roasting them?
Yes! Store-bought cooked beets are convenient and cut prep time. However, freshly roasted beets offer deeper flavor and better texture.
2. What kind of oranges are best for this salad?
Navel oranges are classic, but Cara Cara and blood oranges bring more color and flavor depth. You can also use ruby red grapefruit for a tangy variation.
3. How do I keep avocado from browning?
Slice the avocado just before serving. A light coating of orange juice or lemon juice can also slow browning if needed.
4. Can I make this salad dairy-free or vegan?
Absolutely. Just omit the goat cheese or use a vegan cheese substitute. The salad is naturally gluten-free and full of plant-based nutrients.
A healthy tradition, reimagined
This Mexican-style roasted beet orange avocado salad isn’t just a feast for the eyes. It’s loaded with heart-healthy fats from avocado, fiber-rich beets, and vitamin C from the citrus. Plus, it’s naturally gluten-free and can easily be made dairy-free or vegan. Whether you’re serving it as a refreshing side or making it the star of your meal, it offers a gorgeous blend of sweet, earthy, creamy, and zesty flavors that work in any season.
Serve it cold, serve it fresh—and let it remind you of all the beautiful ways food brings us together.
Conclusion
This Roasted Beet Orange Avocado Salad is one of those dishes that surprises everyone. It’s vibrant, full of color, and bursting with sweet, earthy, creamy, and citrusy notes—all balanced with a bright vinaigrette. Whether you’re hosting a brunch, need a potluck showstopper, or want a light meal with a side of sunshine, this salad delivers every time.
Rooted in my family’s kitchen traditions and infused with a touch of Mexican freshness, this salad is a celebration of the simple, the seasonal, and the beautiful.
Print
Roasted Beet Orange Avocado Salad (Mexican Version) – Fresh & Healthy
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Roasting, No-Cook Assembly
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
A vibrant Mexican-style salad made with roasted beets, juicy orange segments, creamy avocado, and citrus vinaigrette. Gluten-free, refreshing, and perfect for clean eating or holidays.
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 cilantro or mint for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Wrap beets in foil and roast for 40–45 minutes until tender.
3. Let beets cool; peel skins by rubbing with a paper towel. Slice as desired.
4. Segment oranges, removing all membrane and pith.
5. Slice avocado just before assembling.
6. Layer greens (if using) on serving platter.
7. Top with beets, orange segments, avocado slices.
8. Whisk vinaigrette: olive oil, orange juice, vinegar, mustard, maple syrup, salt, and pepper.
9. Drizzle vinaigrette over salad.
10. Garnish with toasted nuts, optional cheese, and chopped cilantro. Serve fresh.
Notes
To prep ahead: roast beets and segment oranges in advance. Store separately.
Use blood oranges or grapefruit for variation.
Add grilled chicken, salmon, or quinoa for a full meal.