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Avocado

Avocado, Beet, Orange Salad

This flavorful combo is great as a light lunch or a side dish for a heavier dinner. This dish combines heart-healthy fats found in the avocado, with health promoting antioxidants found in the beets, and immune boosting vitamin C found in the oranges. Roast the beets ahead of time and store them in the fridge for up to 4 days to save time in making this dish.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American, Mediterranean, Mexican
Servings 2 people
Calories 354 kcal

Equipment

  • Aluminum foil
  • Paring knife
  • Baking sheet
  • Fork
  • 1 small mixing bowl
  • 1 medium mixing bowl
  • Measuring spoons

Ingredients
  

  • 2-3 ea medium beets
  • 2 tbsp avocado oil
  • 1 tbsp balsamic vinegar
  • 1 ea orange, segmented Juice of half an orange
  • 1 ea avocado, diced
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 400ºF and set aside the baking sheet.
  • Prepare the beets for roasting by removing the stems. Cut stems close to the top of the beet, leaving a small amount of stem remaining. This reduces the chance that beet juice leaks out while cooking.
    2-3 ea medium beets
  • Wash and lightly scrub the beets before piercing with a fork.
  • Toss the beats in 1 Tbsp of the avocado oil.
    2 tbsp avocado oil
  • Wrap each beet tightly in aluminum foil, ensuring the foil is sealed before placing the beets on the baking sheet.
  • Allow the beets to roast for 45 minutes before checking for doneness.
  • While the beets are roasting, juice half of an orange into the small mixing bowl. Add the remaining tablespoon of avocado oil balsamic vinegar, salt and pepper, stirring until just combined.
    1 tbsp balsamic vinegar, 1 ea orange, segmented Juice of half an orange, Salt & pepper to taste
  • Peel and segment the orange by cutting away the membrane on each orange slice. Cut the de-membraned slices into segments and place in the medium mixing bowl.
    1 ea orange, segmented Juice of half an orange
  • Cut the avocado open, remove the pit, and cut lengthwise from the top to the bottom to create slices in each half of the avocado.
    1 ea avocado, diced
  • Remove the slices by tracing the paring knife around where the flesh meets the peel, and cutting under each slice, close to the peel.
  • Dice the avocado and place in the medium mixing bowl. Sprinkle with some of the orange juice or lemon juice if you have some on hand, to prevent browning while the beets are prepared.
    1 ea orange, segmented Juice of half an orange
  • Check the beets for doneness by carefully pulling back the foil and inserting the paring knife in the top of the beet. The beet is done roasting is the knife slides in easily and does not meet resistance. If the beets are not done roasting, pinch the foil closed and roast for 10 more minutes before checking again.
  • When the beets are done roasting, carefully remove the foil and discard. Use the paring knife to cut the skin off each beet.
  • Dice the beets by cutting into slices first, and lay the slices flat to dice.
  • Add the diced beets to the medium mixing bowl containing the orange and avocado.
  • Pour the dressing from the small mixing bowl over the mixture, tossing to evenly coat.

Notes

Nutrition Facts:

Calories: 354, Fat: 25g, Carbs: 32g, Protein: 4g
Keyword Avocado, Beet, Orange Salad, Vegan recipes