Description
A vibrant, nutrient-dense salad blending roasted beets, zesty orange segments, and creamy avocado. Its plant-based composition balances earthy sweetness with citrus brightness and a crispy texture from pistachios, offering a visually stunning and satisfying dish for any season.
Ingredients
3 medium beets (red, golden, or Chioggia)
2 large oranges
2 ripe avocados
4 cups mixed greens (arugula or baby spinach alternative)
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
¼ cup pistachios, toasted and chopped
¼ cup olive oil (for green mix)
1 tbsp sugar
1 tbsp salt
1 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
Trim beets, cut into 1-inch chunks, and toss with 1 tbsp olive oil, 1 tbsp sugar, 1 tbsp salt, and 1 tsp black pepper
Place on a parchment-lined baking sheet and roast for 45 minutes, flipping halfway, until tender and caramelized
While beets cook, juice one orange for dressing and zest the second
Spiralize the oranges to create segments and set aside
Whisk 2 tbsp olive oil, Dijon mustard, fresh orange juice, 1 tbsp sugar, and ½ tsp salt to make the vinaigrette
Squish one ripe avocado out of shell, warm in microwave briefly to soften
Chop warm avocado for better distribution
Toss mixed greens, warm beets, and half the vinaigrette in a large bowl
Arrange prepared orange segments, beets, and avocado on a platter
Drizzle with remaining vinaigrette
Top with toasted pistachios and serve immediately
Notes
Use fresh beets for best flavor; bake any whole beets ahead and reheat
Swap Dijon mustard for za’atar if desired
Canned blood orange segments work if fresh unavailable
Use lime or lemon juice for non-citrus days
Store leftover dressing in the fridge for 2-3 days
- Prep Time: 15
- Cook Time: 45
- Category: Healthy Salad Recipes for Busy Families
- Method: Roasting + Whisking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg