Description
A vibrant and refreshing salad featuring earthy roasted beets, creamy avocado, and bright citrus segments, tossed with a zesty citrus vinaigrette. Perfect for a light lunch or a colorful side dish.
Ingredients
- 3 medium beets, roasted and sliced
- 2 oranges, segmented
- 1 grapefruit, segmented
- 2 ripe avocados, sliced
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted walnuts
- 1/4 cup feta cheese, crumbled (optional)
- For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into rounds or wedges.
- In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, roasted beets, orange segments, grapefruit segments, avocado slices, red onion, and toasted walnuts.
- Drizzle the dressing over the salad and toss gently to coat.
- Top with crumbled feta cheese if using, and serve immediately.
Notes
You can customize the seasonings to taste. For a nut-free version, omit walnuts or replace with pumpkin seeds. If you prefer a sweeter dressing, add more honey.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Salad
- Cuisine: American