Description
A vibrant, refreshing salad that combines earthy roasted beets, creamy avocado, and bright citrus segments over a bed of peppery arugula, finished with a zesty citrus vinaigrette.
Ingredients
- 3 medium beets, roasted, peeled, and cut into wedges
- 2 oranges, peeled and segmented (reserve juice)
- 1 grapefruit, peeled and segmented (reserve juice)
- 2 ripe avocados, sliced
- 5 oz baby arugula
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup toasted pistachios, roughly chopped
- 2 tablespoons crumbled feta cheese (optional)
Instructions
- Preheat the oven to 400 degrees F. Wrap the beets in foil and roast for 45 to 60 minutes, until tender when pierced with a knife. Cool slightly, then peel and cut into wedges.
- While the beets roast, whisk together the olive oil, lemon juice, reserved orange and grapefruit juice (about 2 tablespoons total), honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Arrange the arugula on a large platter. Top with the roasted beet wedges, orange and grapefruit segments, and sliced avocado.
- Drizzle the citrus vinaigrette over the salad, then sprinkle with toasted pistachios and crumbled feta if using. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Salad
- Cuisine: American