Description
A vibrant and refreshing salad featuring earthy roasted beets, creamy avocado, and bright citrus flavors. This gluten-free and vegan dish is perfect as a light lunch or a colorful side.
Ingredients
- 4 medium beets, trimmed
- 2 large oranges
- 1 large avocado
- 4 cups mixed greens (such as arugula and spinach)
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup toasted almonds, slivered
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup
- 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 wedges.
- While beets roast, segment the oranges: cut off peel and pith, then slice between membranes to release segments. Set aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, maple syrup, salt, and pepper to create the dressing.
- Halve the avocado, remove pit, and slice into thin wedges.
- Assemble salad: arrange mixed greens on a large platter or bowl. Top with beet wedges, orange segments, avocado slices, fresh mint and basil, and toasted almonds.
- Drizzle with dressing just before serving. Toss gently if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For extra protein, add grilled chicken or chickpeas. The beets can be roasted a day ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American