Beet Orange Avocado Mix (Print Version)
# 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:
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.
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.
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.
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:
01 -
This simple salad gives you amazing texture mix-ups - oranges bring sweetness, beets add earthiness, avocado gives creaminess, and hazelnuts add crunch.
02 -
You can use beet greens too - just cook them with garlic like you would spinach.
03 -
In a hurry? Store-bought pre-cooked beets work fine.
04 -
Want something fancy? Try making this with yellow beets and blood oranges for pretty colors.