1. Home
  2. Recipes
  3. Roasted Beet Orange Avocado Salad

Roasted Beet Salad with Orange

Featured in Refreshing Salads for Every Meal.

The Roasted Beet Salad with Orange and Avocado transforms simple ingredients into an elegant dish. Sweet, tender roasted beets form the heart of this salad, complemented by juicy orange segments and creamy avocado slices. Toasted hazelnuts add a satisfying crunch, while a light dressing of sherry vinegar and olive oil brings all the flavors together. The optional micro greens add a fresh finishing touch. The cooking method of half-submerging the beets in water while roasting ensures they stay moist and tender, while developing deep, earthy flavors.
A smiling woman in an apron poses for a selfie in a professional kitchen.
Updated on Fri, 07 Feb 2025 17:18:20 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Roasted Beet Salad with Orange and Avocado Pin it
Roasted Beet Salad with Orange and Avocado | tastygusto.com

Ultimate Roasted Beet Salad is a visually stunning dish that brings together the earthiness of roasted beets, the brightness of citrus, and the creaminess of avocado. Finished with toasted hazelnuts and a light champagne vinaigrette, this salad is both elegant and refreshing.

The inspiration for this salad came from seasonal farmers' markets where fresh beets, juicy citrus, and crisp greens come together effortlessly. The natural sweetness of roasted beets pairs beautifully with the acidity of oranges and the creamy texture of avocado, making it a staple dish for both casual and elegant gatherings.

Master Your Ingredients

  • Beets: Choose firm, unblemished beets with smooth skin for the best texture and natural sweetness. Roasting enhances their deep, earthy flavor.
  • Oranges: Navel or blood oranges bring a bright citrusy burst with natural acidity. Blood oranges add a hint of berry-like sweetness and a vibrant color.
  • Avocados: Hass avocados are the best choice for their rich, creamy texture and buttery flavor. Look for ones that yield slightly to gentle pressure without being mushy.
  • Hazelnuts: Toasted hazelnuts provide a crunchy contrast and deepen the nutty aroma. Lightly rub off the skins after toasting for a smoother bite.
  • Champagne vinegar: A delicate, slightly floral vinegar that balances sweetness with gentle acidity. It’s milder than other vinegars, making it perfect for bright, fresh dressings.

Bringing It All Together

Roasting the Beets:
Preheat oven to 400°F (204°C). Wrap whole beets in foil and roast on a baking sheet for 45-60 minutes until fork-tender. Let cool, then peel and slice into 1/4-inch rounds.
Preparing the Citrus:
Cut off the tops and bottoms of the oranges. Use a sharp knife to remove the peel and white pith, then slice into thin rounds.
Toasting the Hazelnuts:
Spread hazelnuts on a baking sheet and toast at 350°F (175°C) for 8-10 minutes until fragrant. Rub with a towel to remove skins and roughly chop.
Making the Dressing:
Whisk together olive oil, champagne vinegar, fresh orange juice, salt, and black pepper until emulsified.
Assembling the Salad:
Arrange beet and citrus slices on a serving platter, alternating colors. Fan out avocado slices between them.
Adding the Final Touches:
Sprinkle toasted hazelnuts over the top, drizzle with dressing, and garnish with fresh microgreens or thyme.
Healthy Roasted Beet Salad with Orange and Avocado Pin it
Healthy Roasted Beet Salad with Orange and Avocado | tastygusto.com

The first time I made this salad, I was amazed at how the flavors complemented each other. Now, it’s a go-to dish for dinner parties and special occasions, always impressing guests with its stunning presentation and balanced taste.

Recipe Variations

Try using goat cheese for extra creaminess or swap hazelnuts for pistachios for a different crunch. For a heartier version, add arugula and quinoa.

Perfect Pairings

This salad pairs beautifully with grilled salmon, roast chicken, or a glass of crisp Sauvignon Blanc. Serve alongside crusty sourdough for a satisfying meal.

Storage & Reheating

Store roasted beets separately in an airtight container in the fridge for up to 5 days. Assemble the salad fresh each time to keep the ingredients vibrant. Dressing can be stored at room temperature for 24 hours or refrigerated for up to 5 days.

Close-up Roasted Beet Salad with Orange and Avocado Recipe Pin it
Close-up Roasted Beet Salad with Orange and Avocado Recipe | tastygusto.com

Every time I prepare this salad, I’m reminded of how simple ingredients can create something truly extraordinary. It’s proof that nature’s colors and flavors work together effortlessly.

Frequently Asked Questions

→ What's the best way to handle beets without staining?
Wear disposable gloves when peeling and cutting beets, and use an old kitchen towel. The skins slip off easily when the beets are still slightly warm from roasting.
→ Can I prepare the components ahead of time?
You can roast the beets and prepare the orange segments up to 2 days ahead. Add the avocado and assemble the salad just before serving.
→ How do I pick the best beets?
Look for small to medium beets that feel firm and heavy for their size, with smooth skin and no soft spots. Smaller beets tend to be sweeter and more tender.
→ What can I substitute for hazelnuts?
Toasted walnuts, pecans, or pistachios work great. The key is using nuts that have been freshly toasted to bring out their flavor.
→ How do I store leftover salad?
Store the components separately - beets in one container, orange segments in another, and prepare fresh avocado when ready to serve. This keeps everything fresh for 3-4 days.

Roasted Beet Orange Avocado Salad

This Roasted Beet Salad combines earthy beets with sweet oranges and creamy avocado, finished with crunchy hazelnuts and micro greens.

Prep Time
10 Minutes
Cook Time
50 Minutes
Total Time
60 Minutes


Difficulty: Intermediate

Cuisine: Modern American

Yield: 4 Servings

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ For the Roasted Beets

01 7-8 small beets (about 1½ – 2 inches each), scrubbed clean
02 2 tablespoons extra virgin olive oil
03 A good pinch of kosher salt and fresh ground pepper

→ For the Dressing & Assembly

04 2 tablespoons extra virgin olive oil, plus more for drizzling
05 1 tablespoon plus 1 teaspoon sherry vinegar
06 1 tablespoon fresh orange juice

→ Fresh Components

07 2 juicy oranges, peeled and segmented
08 1 ripe but firm avocado, cut into ½-inch slices
09 3 tablespoons hazelnuts, toasted and roughly chopped
10 A handful of micro greens for garnish (optional)

Instructions

Step 01

Fire up your oven to 400°F. Give those beets a good scrub, leaving a bit of stem on top and the root intact - this helps keep all the goodness inside while they cook.

Step 02

Nestle your beets in a roasting pan, add enough cold water to come halfway up their sides, and drizzle with olive oil. Season with salt and pepper, then cover tightly with foil - we want to keep all that steam in!

Step 03

Let them roast for 45-60 minutes, depending on size. They're done when a knife slides in easily - if there's resistance, give them another 10-15 minutes. Once they're cool enough to handle, the skins should slip right off.

Step 04

While the beets are doing their thing, segment your oranges. Cut off the ends, then carefully slice away the peel and white pith. Cut between the membranes to release those juicy segments, and squeeze the leftover core for that tablespoon of juice we need.

Step 05

Quarter those peeled beets and toss them with olive oil, sherry vinegar, and that orange juice you saved. Arrange them on a platter, then add your avocado slices. Season everything with salt and pepper.

Step 06

Top with your orange segments, scatter those toasted hazelnuts around, and if you're using them, sprinkle on the micro greens. Finish with a light drizzle of your best olive oil and serve right away while everything's fresh and gorgeous.

Notes

  1. Don't toss those beet greens! They're delicious sautéed with garlic like spinach
  2. For a lovely variation, try using yellow beets and blood oranges
  3. Short on time? Pre-cooked beets from Trader Joe's or Love Beets work great

Tools You'll Need

  • Roasting pan with foil
  • Sharp knife for citrus and beets
  • Small skillet for toasting nuts
  • Large serving platter

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains tree nuts (hazelnuts)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 455
  • Total Fat: 35 g
  • Total Carbohydrate: 35 g
  • Protein: 7 g