Beet, Avocado & Orange Salad
🛒 Ingredients (Serves 2–3)
- 2 medium beets (roasted or boiled, peeled & sliced)
- 1 ripe avocado (sliced)
- 2 oranges (peeled & segmented)
- 2 cups mixed greens (arugula or spinach work great)
- ¼ small red onion (thinly sliced)
- 2 tbsp crumbled feta or goat cheese (optional)
- 2 tbsp chopped walnuts or almonds (optional)
🍋 Dressing
- 3 tbsp olive oil
- 1 tbsp fresh orange juice
- 1 tsp honey (or maple syrup)
- 1 tsp Dijon mustard
- Salt & pepper to taste
👩🍳 Instructions
- Prepare the beets
- If raw: wrap in foil and roast at 200°C (400°F) for ~40–50 minutes until tender. Let cool, peel, and slice.
- Or boil until fork-tender, then peel and slice.
- Assemble the salad
- Arrange mixed greens on a plate.
- Layer the beet slices, avocado, and orange segments on top.
- Sprinkle red onion, cheese, and nuts.
- Make the dressing
- Whisk olive oil, orange juice, honey, Dijon mustard, salt, and pepper.
- Finish
- Drizzle dressing over the salad just before serving.
💡 Tips
- Add grilled chicken or quinoa to make it a full meal.
- Swap oranges with blood oranges for extra color.
- A splash of balsamic glaze adds depth.