I love beets! I have ever since I was a little girl. This beet, orange and avocado salad is a delicious way to enjoy the flavors of beets and the complimentary orange and creamy avocado make this salad hearty, flavorful and delicious! The dressing is a simple, no cook, orange vinaigrette.
When putting together a salad I try to think of it in terms of a flavor and texture checklist.
- Start with a good sturdy green that will compliment the salad and hold up to the toppings – this salad works great with arugula, mixed greens, spinach or a 50/50 mix.
- Pick a hearty element.
- Add a pop of sweet.
- Acidity to balance and brighten.
- Saltiness to enhance and bring out the flavors.
- Creaminess, chewiness and/or crunch for texture.
- Oil to balance out the acidity and hold the flavors on each element of the salad.
Beets are so sweet and earthy and honestly have a indescribable flavor. They pair really well with oranges, the acidity and sweetness works to highlight and balance the beets flavor. When you add a creamy element like avocados or a soft cheese and it makes them even better.
The saltiness of a cheese like feta or goat cheese helps make all the flavors pop. The vinaigrette reinforces the orange flavors and brightens everything with some acidity from the vinegar and the oil helps keep the flavors on each element of the salad. The almonds on top make the salad textually interesting.
What you need to make beet, orange and avocado salad:
Serves 1 person as a main course or 2-3 as a side
- 2 cups greens – spinach, spring mix or 50/50 blend
- 1/2 cup beets – cooked and cooled
- 1/2 small avocado – diced
- 1 orange – sectioned*
- 1 tablespoon feta or goat cheese
- 1 tablespoon slivered almonds
*To section an orange cut off the rind around the orange. Slice the orange into segments between the membrane layers so you get an orange segment with no skin attached.
For orange vinaigrette:
- 1 tablespoon white vinegar
- 1 tablespoon fresh orange juice
- 1/4 teaspoon honey
- 1/4 teaspoon olive oil
- pinch of salt
Instructions
- In a small bowl, combine white vinegar, fresh orange juice, honey, olive oil and salt and whisk together. Set aside.
- I a salad bowl, add greens, beets, avocado, sectioned orange, cheese and slivered almonds.
- Drizzle with vinaigrette, toss and serve.
If you love beets like me you will love this secretly healthy rusty velvet cake that gets it’s color and sweetness from beets! RECIPE HERE
Beet, Orange and Avocado Salad
Ingredients
- 2 cups greens – spinach spring mix or 50/50 blend
- 1/2 cup beets – cooked and cooled
- 1/2 small avocado – diced
- 1 orange – sectioned*
- 1 tablespoon feta or goat cheese
- 1 tablespoon slivered almonds
- For vinaigrette:
- 1 tablespoon white vinegar
- 1 tablespoon fresh orange juice
- 1/4 teaspoon honey
- 1/4 teaspoon olive oil
- pinch of salt
Instructions
- In a small bowl, combine white vinegar, fresh orange juice, honey, olive oil and salt and whisk together. Set aside.
- I a salad bowl, add greens, beets, avocado, sectioned orange, cheese and slivered almonds.
- Drizzle with vinaigrette, toss and serve.