Description
A vibrant and refreshing salad featuring earthy roasted beets, creamy avocado, and bright citrus flavors. This nutrient-packed dish is perfect for a light lunch or a colorful side.
Ingredients
- 3 medium beets, scrubbed and trimmed
- 2 navel oranges
- 1 large ripe avocado, diced
- 1/4 cup fresh mint leaves, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast for 45-60 minutes, until tender. Let cool, then peel and cut into wedges.
- While beets cool, supreme the oranges: cut off top and bottom, slice away peel and pith, then cut segments between membranes. Reserve any juice.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Add 1-2 tablespoons of reserved orange juice if desired.
- Arrange beet wedges and orange segments on a platter or in a large bowl. Gently fold in diced avocado and mint.
- Drizzle the dressing over the salad, toss lightly to combine, and top with crumbled feta if using. Serve immediately.
Notes
You can customize the seasonings to taste. For extra crunch, add toasted walnuts or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Salad
- Cuisine: American