Description
A vibrant and refreshing salad featuring roasted beets, creamy avocado, and bright citrus segments, tossed in a zesty orange vinaigrette. This nutrient-packed dish is perfect for a light lunch or a colorful side.
Ingredients
- 3 medium beets, scrubbed and trimmed
- 2 navel oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 large avocado, sliced
- 4 cups mixed greens (such as arugula and spinach)
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted walnuts
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, until fork-tender. Let cool, then peel and cut into wedges.
- Whisk together orange juice, apple cider vinegar, Dijon mustard, honey, and olive oil in a small bowl. Season with salt and pepper.
- In a large bowl, combine mixed greens, roasted beets, orange segments, grapefruit segments, avocado slices, and red onion.
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Top with feta cheese and toasted walnuts before serving.
Notes
You can customize the seasonings to taste. For extra flavor, add a sprinkle of fresh mint or basil. If you prefer a sweeter dressing, add more honey.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American