Beet Orange Avocado (Print Version)
# 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:
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.
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.
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.
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:
01 -
Even with simple ingredients, this dish brings crunchy, creamy, earthy, and sweet together perfectly.
02 -
Don’t waste beet greens—they fry up great with garlic and oil, just like kale.
03 -
Looking for a shortcut? Pre-cooked beets from the store will save you a lot of time!
04 -
Try swapping red beets for golden ones and regular oranges for blood oranges to create colorful combos.