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.