1. Home
  2. Recipes
  3. Beet Orange Avocado

Beet Orange Avocado

Featured in Salads You'll Actually Want to Eat.

This fresh dish combines soft roasted beets, tangy orange slices, and creamy avocado. Toasted hazelnuts add crunch, while a simple sherry dressing ties it all together. Though it takes about an hour, most of it is hands-off time. Great for celebrations or turning simple ingredients into something special. Makes 4 servings and works great with different types of beets or citrus.
Pin it Share it Send it Print it Jump To Recipe
A woman wearing a chef's hat and apron.
Updated on Thu, 03 Apr 2025 23:36:47 GMT
Bright Salad with Beets, Avocado, and Orange Pin it
Bright Salad with Beets, Avocado, and Orange | mecooking.com

Earthy beets mingle with sweet citrus and smooth avocado in this stunning yet uncomplicated salad. Every mouthful combines hearty roasted beets, plump orange pieces, and silky avocado, topped with crunchy toasted hazelnuts. This vibrant mix turns simple ingredients into something special, showing that amazing salads don't always need greens.

I stumbled upon this tasty combo while trying out new ways to use beets beyond standard dishes. When I first paired the roasted beets with orange chunks, it felt like finding a hidden treasure. Even my family members who said they hated beets came back for more.

Complete Ingredients Overview

  • Fresh Beets: Pick hard, undamaged beets with fresh leaves still attached. Darker beets usually taste better.
  • Oranges: Go for weighty, solid oranges with shiny, smooth peels for maximum sweetness and juice.
  • Ripe Avocados: Find ones that give just a little when you squeeze them gently for that perfect smooth texture.
  • Raw Hazelnuts: Get nuts with snug, unmarked skins for the best taste after toasting.
  • Extra Virgin Olive Oil: Using good oil will boost the whole dish with its fruity touch.
  • Flaky Sea Salt: Its soft texture and clean flavor brings out the best in everything else.

Crafting Your Dish

Get Beets Ready:
Heat your oven to 400°F (200°C). Clean beets well and cut off most of the stems, leaving about an inch. Wrap each beet in foil and put them on a baking tray. Cook until you can easily stick a knife in them, usually 45-60 minutes based on how big they are.
Prep the Oranges:
While your beets cool down, cut the top and bottom off each orange. Following the fruit's shape, slice away the peel and white bits. Hold the orange over a bowl and cut between the membranes to free the segments.
Fix the Hazelnuts:
Put hazelnuts on a baking sheet and toast at 350°F (175°C) for 8-10 minutes until they smell good and skins start cracking. Wrap them in a kitchen towel and rub hard to get the skins off.
Put It All Together:
When beets are cool enough to touch, peel and cut into wedges or half circles. Spread beet pieces on a plate, tuck orange segments and avocado slices between them, and sprinkle toasted hazelnuts on top.
Colorful Roasted Beet Salad with Orange and Avocado Pin it
Colorful Roasted Beet Salad with Orange and Avocado | mecooking.com

I really can't get enough of the roasted beets in this salad. Their sweet earthiness brings back memories of fresh veggies from my grandma's garden. I'm always amazed at how they change when roasted, getting so tender and packed with flavor.

Serving Your Dish

Show off this bright salad on a plain white plate to highlight its gorgeous colors. Try serving it with some grilled meat or crusty bread for a full meal that looks as good as it tastes.

Making It Your Own

Try using different citrus like blood oranges or grapefruits. Switch hazelnuts for pistachios or add some crumbly goat cheese for a tangy creaminess. For a vegan option, just skip the cheese and enjoy the natural flavors of the produce.

Storage Tips

Keep your roasted beets in a sealed container for up to five days. Fix the other parts just before eating for the best look and taste. If needed, squeeze some lemon juice on cut avocado so it won't turn brown.

Close-up Roasted Beet Salad with Orange and Avocado Recipe Pin it
Close-up Roasted Beet Salad with Orange and Avocado Recipe | mecooking.com

This salad's become my favorite for both everyday meals and fancy dinner parties. It's flexible and pretty, plus it's good for you, so I keep coming back to it. The way it turns basic ingredients into something amazing reminds me why I fell in love with cooking in the first place.

Frequently Asked Questions

→ What’s the best way to check if beets are roasted enough?
Beets are ready when a knife slides through without effort—generally after 45 to 60 minutes at 400°F.
→ Can I roast the beets ahead of time?
Sure! Roast and peel them up to two days in advance. Keep them in a sealed container in the fridge, but wait to assemble the dish until serving.
→ What can replace hazelnuts in this dish?
Swap in toasted pecans, walnuts, or pistachios for a delicious crunch and nutty touch.
→ How do I stop beets from staining my hands?
You can wear gloves, or use paper towels or an old dishcloth to peel beets while they're still warm.
→ Can pre-cooked beets work here?
Yep! Pre-cooked beets from the store are a great time saver, though freshly roasted ones have a bit more flavor.

Beet Orange Avocado

A colorful mix of roasted beets, fresh orange slices, and soft avocado, finished with crunchy hazelnuts. Sweet, earthy, and full of flavor.

Prep Time
10 Minutes
Cook Time
50 Minutes
Total Time
60 Minutes
By: Mariana

Category: Salads

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Core Ingredients

01 2 juicy oranges, peeled
02 A small bundle of micro greens
03 7-8 petite beets (roughly 1½ to 2 inches wide)
04 1 avocado, ripe but still firm, sliced into ½-inch pieces

→ Sauce & Toppings

05 1 tablespoon freshly squeezed orange juice
06 Bring out a quarter cup of good quality extra virgin olive oil, with a little extra to drizzle
07 Chop 3 tablespoons of toasted hazelnuts into coarse pieces
08 Use kosher salt and fresh black pepper sparingly, as needed
09 Mix in 1 tablespoon and 1 teaspoon of sherry vinegar

Instructions

Step 01

Set your oven to 400°F (200°C). Scrub the beets well but leave a short bit of the stems. Toss them into a roasting dish with water halfway up, plus a couple tablespoons of olive oil, salt, and pepper. Wrap tightly with foil and bake for 45-60 minutes or till a knife goes through easily.

Step 02

Pull the beets out, pop them into a bowl, and leave till they're cool enough to handle. Rub the peels off gently using a towel or your hands while warm. Cut them up into chunks.

Step 03

Slice the ends off both sides of the orange. Trim all the peel and white stuff off carefully, then cut between the segments to pull them out clean. Squeeze the leftover core over a bowl for juice.

Step 04

Toss beet pieces with orange juice, sherry vinegar, and the rest of your olive oil. Set them out on a large serving plate. Scatter avocado slices over, then season with black pepper and salt. Add orange pieces, hazelnuts, and micro greens. End it all with a light drizzle of olive oil.

Notes

  1. Even with simple ingredients, this dish brings crunchy, creamy, earthy, and sweet together perfectly.
  2. Don’t waste beet greens—they fry up great with garlic and oil, just like kale.
  3. Looking for a shortcut? Pre-cooked beets from the store will save you a lot of time!
  4. Try swapping red beets for golden ones and regular oranges for blood oranges to create colorful combos.

Tools You'll Need

  • A roasting pan or an oven-safe skillet
  • Foil for wrapping
  • A paring knife to peel and segment the orange
  • A platter to serve everything beautifully

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains hazelnuts (tree nuts)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 455
  • Total Fat: 35 g
  • Total Carbohydrate: 35 g
  • Protein: 7 g