Roasted Beet Orange & Avocado Salad

Prep Time	20 minutes
Cook Time	50 minutes (Beet Roasting)
Total Time	1 hour 10 minutes
Skill Level / Intensity	Easy to Intermediate
Roasting Temperature / Intensity	High Heat ( $400^\circ\text{F}$ / $200^\circ\text{C}$ )
Yield	4 main portions or 6 side servings

Ingredients You’ll Need

For the Salad

Medium Red and Golden Beets: 4 medium (approx. 1 lb / 450g total), washed and trimmed. Using a mix of red and golden beets adds incredible visual contrast.
Cara Cara or Navel Oranges: 2 large, supreme-cut (segmented without skin/pith).
Ripe Avocados: 2 medium, pitted, peeled, and sliced or cubed.
Fresh Salad Greens: 5 oz (140g) mixed baby greens, arugula, or spinach.
Goat Cheese (Chèvre): 3.5 oz (100g), crumbled. Feta cheese works as a great alternative if preferred.
Raw Pumpkin Seeds (Pepitas) or Walnuts: 1/3 cup, toasted. Adds necessary crunch and warm nutty notes.
Extra-Virgin Olive Oil: 1 tablespoon (for roasting the beets).
Salt and Black Pepper: 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.

For the Fresh Citrus-Shallot Vinaigrette

Fresh Orange Juice: 3 tablespoons (squeezed from orange membranes after segmenting).
Fresh Lemon Juice: 1 tablespoon.
Extra-Virgin Olive Oil: 1/3 cup.
Shallot: 1 small, very finely minced.
Dijon Mustard: 1 teaspoon. Helps emulsify the dressing and adds depth.
Honey or Pure Maple Syrup: 1 teaspoon.
Flaky Sea Salt & Cracked Black Pepper: To taste.

Step-by-Step Cooking Guide

1.Roast the Beets:Duration: 50 mins | Heat Intensity: High (400°F / 200°C).

Preheat your oven to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ). Scrub the beets clean and trim off stems. Place each beet on an individual sheet of aluminum foil. Drizzle lightly with 1 tablespoon of olive oil, salt, and pepper. Wrap the foil tightly around each beet to create a steam seal. Place on a rimmed baking sheet and roast for 45 to 55 minutes until a paring knife glides easily into the centers.

2.Peel, Cool, and Slice Beets:Duration: 10 mins | Heat Intensity: None (Cooling).

Carefully open the foil packets and let the beets cool for 10 minutes until safe to handle. Using a paper towel, gently rub off the skin—it should slide off effortlessly. Slice the peeled beets into 1/2-inch wedges or rounds. Set aside.

3.Segment Oranges and Prep Vinaigrette:Duration: 10 mins | Heat Intensity: None.

Slice the top and bottom off each orange. Stand the orange upright and use a knife to curve along the skin, removing all peel and white pith. Cut between the membranes to release pure orange segments (supremes) into a bowl. Squeeze the remaining membrane over a separate bowl to collect 3 tablespoons of juice for the dressing. Whisk the orange juice, lemon juice, minced shallot, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the 1/3 cup of olive oil while whisking vigorously until fully emulsified.

4.Toast Seeds & Prepare Avocado:Duration: 5 mins | Heat Intensity: Low Heat (Stovetop).

In a dry skillet over low-medium heat, toast the pumpkin seeds or walnuts for 3 to 4 minutes until fragrant and lightly golden. Remove from heat. Slice or cube the avocados right before assembling to prevent browning.

5.Assemble and Dress:Duration: 5 mins | Heat Intensity: None.

In a wide serving platter or salad bowl, lay down a bed of fresh mixed greens. Toss the greens lightly with 2 tablespoons of the citrus vinaigrette. Layer the sliced beets, orange segments, and sliced avocado across the greens. Scatter crumbled goat cheese and toasted seeds over top. Drizzle the remaining vinaigrette over the salad right before serving.

Pro Tips for the Best Results

Prevent Staining: Golden beets won’t bleed color, but red beets will stain yellow cutting boards and hands. Wear food-safe gloves while peeling red beets, and slice red beets last so they don’t discolor the oranges or avocados.
Make-Ahead Friendly: Roast and peel the beets up to 3 days in advance. Store them chilled in a sealed container. Make the vinaigrette ahead as well, allowing the shallots to steep in the citrus juice for enhanced flavor.
Texture Balance: Never slice your avocados too far in advance. Adding them last keeps them creamy, firm, and bright green.

Storage & Shelf Life

Refrigeration (Undressed): Keep leftover roasted beets, orange segments, and dressing stored separately in sealed containers for up to 4 days.
Refrigeration (Assembled): Once dressed, the salad is best enjoyed immediately. Dressed greens will wilt within 12 to 18 hours, though roasted beets and citrus segments will remain fresh.
Freezing: Fresh salad components and roasted beets intended for salad use should not be frozen, as freezing compromises their structure and fresh crunch.

Detailed Nutritional Breakdown

Calculated per main meal serving (yields 4 total portions, dressing included).

Nutrient	Amount Per Serving	% Daily Value*
Calories	385 kcal	—
Total Fat	29 g	37%
Saturated Fat	6.5 g	33%
Trans Fat	0 g	—
Monounsaturated Fat	18 g	—
Cholesterol	12 mg	4%
Sodium	340 mg	15%
Total Carbohydrate	26 g	9%
Dietary Fiber	8 g	29%
Total Sugars	15 g	—
Protein	8 g	16%
Vitamin C	68 mg	75%
Vitamin A	1,850 IU	37%
Folate (Vitamin B9)	145 mcg	36%
Calcium	110 mg	8%
Iron	2.4 mg	13%
Potassium	720 mg	15%