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Tasty Beet Orange Avocado Mix

Featured in: Fresh Salad Recipes for Every Season

This Beet Salad with Citrus and Avocado combines tender roasted beets, tangy orange pieces, and smooth avocado chunks. Toasted hazelnuts add crunch, and everything gets tossed in a simple sherry dressing. It needs about an hour to make, but you'll mostly wait for the beets to cook. The mix of sweet, earthy, and creamy components creates a fancy dish that's actually easy to put together. Great for dinner parties or when you want to turn simple ingredients into something impressive. Feeds 4 people and works with any kind of beets or citrus you've got.
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Updated on Thu, 24 Apr 2025 17:16:56 GMT
Roasted Beet Salad with Orange and Avocado Pin it
Roasted Beet Salad with Orange and Avocado | tastefullyrecipe.com

Earth meets sunshine in this knockout combo of oven-roasted beets, tangy orange pieces, and smooth avocado. Every mouthful brings together the deep flavor of beets, sweet orange chunks, and creamy avocado bits, finished with crunchy toasted hazelnuts. This bright and bold mix turns basic ingredients into something special, showing you don't always need leafy greens to make an amazing salad.

I stumbled on this awesome combo while trying to find new ways to cook beets beyond the usual stuff. The first time I put the roasted beets next to orange pieces, it was like magic. Even my family members who swore they hated beets couldn't stop going back for more.

Must-Have Ingredient Breakdown

  • Fresh Beets: Go for hard beets without spots and with fresh-looking leaves still on them. The darker they are, the better they'll taste.
  • Oranges: Pick ones that feel heavy and have bright, unwrinkled skin for the sweetest flavor.
  • Ripe Avocados: They should give just a little when you press them gently for that perfect smooth texture.
  • Raw Hazelnuts: Get ones with smooth, unbroken shells for the best taste after you toast them.
  • Extra Virgin Olive Oil: Don't skimp here—good oil really makes everything taste better.
  • Flaky Sea Salt: The thin, crispy flakes bring out all the other flavors perfectly.

Putting It All Together

Get Those Beets Ready:
Heat your oven to 400°F (200°C). Clean your beets well and cut the leaves, leaving a bit of stem. Wrap each one in foil, put them on a baking sheet, and cook until a knife slides in easily—about 45-60 minutes for most beets.
Prep Your Oranges:
While the beets cool down, cut the top and bottom off each orange. Working around the curve, slice away the peel and white stuff. Hold the orange over a bowl and cut between the membranes to pop out the juicy segments.
Get Those Nuts Ready:
Spread your hazelnuts on a baking sheet and toast at 350°F (175°C) for 8-10 minutes till they smell good and the skins start cracking. Wrap them in a kitchen towel and rub them to get the skins off.
Put It All Together:
When beets are cool enough to touch, peel and slice them into wedges. On a nice plate, lay down your beet pieces, tuck orange segments and avocado slices between them, and scatter your toasted hazelnuts on top.
Colorful Roasted Beet Salad with Orange and Avocado Pin it
Colorful Roasted Beet Salad with Orange and Avocado | tastefullyrecipe.com

I can't get enough of the roasted beets in this dish. Their sweet, earthy taste takes me back to the 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 Suggestions

Show off this colorful mix on a plain white plate to make those bright colors pop. It goes perfectly with grilled chicken or a chunk of crusty bread for a meal that looks as good as it tastes.

Make It Your Own

Try switching up the oranges for blood oranges or grapefruit. You can use pistachios instead of hazelnuts or add some crumbled goat cheese for extra creaminess. If you don't do dairy, just stick with the fruits and nuts—they're amazing on their own.

Storage Tips

Keep your cooked beets in their own container in the fridge for up to five days. Save the cutting and mixing of other stuff until you're ready to eat for the best look and taste. A little lemon juice squeezed over cut avocado will keep it from turning brown.

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

This salad has become my favorite for both quick family dinners and when friends come over. It's so flexible and looks amazing, plus it's really good for you—that's why I keep coming back to it again and again. The way it turns simple stuff into something so impressive reminds me why I got into cooking in the first place.

Frequently Asked Questions

→ How can I tell if my beets are fully roasted?
Your beets are ready when a knife slides in smoothly without pushing hard, typically after roasting for 45-60 minutes at 400°F.
→ Can I make the beets a day or two early?
Absolutely, you can roast and peel beets up to 2 days before. Keep them in the fridge in a sealed container, but wait to mix everything until you're ready to eat.
→ What other nuts work instead of hazelnuts?
Toasted walnuts, pecans, or pistachios are great alternatives that'll give you the same crunch and nutty taste.
→ How do I keep beets from staining everything?
Pop on some disposable gloves or use paper towels when handling warm beets to avoid purple hands.
→ Is it okay to use ready-made beets from the store?
Sure, pre-cooked beets from the store will work in a pinch to save time, but home-roasted ones taste way better.

Beet Orange Avocado Mix

A colorful Beet Salad with Citrus and Avocado that blends earthy, tangy, and smooth textures finished with crunchy hazelnuts.

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


Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 4 Servings

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

Ingredients

→ Main Ingredients

01 7-8 tiny beets (roughly 1½ – 2 inches wide)
02 2 juicy oranges
03 1 ripe yet firm avocado, sliced into ½-inch pieces
04 Handful of baby micro greens

→ Dressing & Garnish

05 ¼ cup good olive oil, plus more for drizzling
06 1 tablespoon plus 1 teaspoon sherry vinegar
07 3 tablespoons chopped toasted hazelnuts
08 Salt and black pepper to taste
09 1 tablespoon orange juice, freshly squeezed

Instructions

Step 01

Heat your oven to 400°F (200°C). Wash beets leaving tiny stems intact, put them in a roasting pan, and add water halfway up. Pour in 2 tablespoons olive oil, sprinkle with salt and pepper. Wrap tightly with foil and cook for 45-60 minutes until they're soft when poked.

Step 02

Move beets to a bowl and wait till they're cool enough to touch. Take the skin off while they're still warm using your fingers or a towel. Cut them into quarters.

Step 03

Cut off the orange ends and carefully take away all the peel and white stuff. Cut the oranges between the membranes to make clean segments. Keep the middle part for squeezing juice.

Step 04

Mix the beets with the rest of your olive oil, sherry vinegar, and orange juice. Spread them on a plate, add avocado pieces, and shake on some salt and pepper. Scatter orange bits, hazelnuts, and micro greens on top. Finish with a little olive oil drizzled over everything.

Notes

  1. This simple salad gives you amazing texture mix-ups - oranges bring sweetness, beets add earthiness, avocado gives creaminess, and hazelnuts add crunch.
  2. You can use beet greens too - just cook them with garlic like you would spinach.
  3. In a hurry? Store-bought pre-cooked beets work fine.
  4. Want something fancy? Try making this with yellow beets and blood oranges for pretty colors.

Tools You'll Need

  • Baking dish or oven-safe pan
  • Foil
  • Small knife
  • Big serving dish

Allergy Information

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

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