Beets by far are one of the most underrated vegetables. With the flavors of earthiness and sweetness, I can’t get enough of them! This salad has it all. The creaminess of the avocado paired with the earthiness of the beets and the sweet light citrus tones from the oranges segments and citrus vinaigrette. Roasted Beet Salad with Citrus Dressing is the perfect salad for all beet lovers.
Tips For Making The Salad
Beets
I love making my beets in the Instant Pot. Chop off the ends of your beets. Fill your pot with 1 cup of water. Put trivet in the pan and place your beets on top. Set them to manual from 18-28 minutes depending on the size of the beet. Use 18 minutes for the smaller beets and go up in time accordingly. Quick release when they are done at let them rest to cool off before slicing.
For oven preheat your oven to 400 degrees. Poke holes in the beets so they can release steam when they are cooking. Wrap them in aluminum foil and put them in the oven for 1 hour. They are done when you can easily slice them with a knife.
The easiest way to peel your beets is once they are done cooking them put them in a sealed container to cool down. After about 15 minutes you can remove the beets and then using a paper towel or your hands peel away the skin. It should easily come off.
Orange Segments
To segment you orange use a bowl to cut your oranges over to catch the excess juice. You will use the leftover juice to make your dressing.
With a sharp thin knife cut the ends of the orange off.
Keep the orange on your cutting board and working from the top of the orange, with your knife peel the peel and pith deep enough to remove the thin membrane and to expose the flesh of the orange.
After your done peeling the peel, hold orange in your hand and with your knife, carefully cut between a segments of the membrane. Don’t cut all the way through, just to the center. Give it a twist and remove the segment away from the membrane.
Repeat and work your way through the orange.
Once both oranges are cut, separate your orange segments from the leftover juice. With the leftover membranes I like to squeeze out the additional juice with a hand juicer. You will use the juice for the dressing.
Dressing
Now that you have the juice from the orange segments you can add in all you other dressing ingredients except the oil. Add the oil in last, whisking while you slowly add in the oil. I find using a large liquid measuring cup is great for making dressings.
Avocado
Cut your avocado. Using a sharp knife, slice the avocado lengthwise until you feel the knife hit the pit. Then rotate the avocado, keeping the knife steady, to make a cut all around the pit. Twist the two halves apart.
Take the butt of your knife and hit the middle of the pit, twist slightly and the pit should come out. Remove the pit from your knife. Scoop out the flesh of the avocado with a spoon and slice your avocado into chunks.
Cucumber
Peel and slice your cucumber into half moons
Pisatchios
Put your pistachios or which ever nut you like, walnuts and sunflower seeds are also good into a bag, close it and using the butt end of something flat press down crushing the nuts. Use this to sprinkle on your salad at the end.
Plating
In a large bowl put in you mixed greens. Add in your beets, orange segments, cucumbers, and avocado.
Top with Crushed nuts and drizzle with dressing.
Serve!
Roasted Beet Salad with Citrus Vinaigrette
Equipment
- Instant Pot optional
- Hand juicer
Ingredients
- 3 Cups Mixed Greens
- 2 Large Beets cooked, peeled and sliced
- 1 Large Cucumber Peeled and sliced
- 1 Avocado Pitted and sliced
- 2 Juicy Oranges Segmented and juiced
- 1/2 Cup Shelled Pistachios roughly chopped
Citrus Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tbsp Champagne Vinegar
- 2 Tsp Maple Syrup
- 1 Tsp Dijon Mustard
- 2 Oranges Juiced
- 1/2 Tsp Salt
Instructions
Roasting the Beets
- Roast your beets using which ever cooking method you prefer. Let them cool, peel them and cut them into quarters.
Salad Instructions
- Segment your oranges and leave the juice for the dressing.
- To make the vinaigrette take the orange juice from your segments and add all the dressing ingredients except the oil.
- With a whisk mix everything together and then slowly incorporate your oil while whisking the whole time.
- While your beets are cooking peel and slice your cucumber into half moons.
- Slice beets into quarters.
- Roughly chop shelled pistachios.
- Pit and Slice your avocado last.
- Now you can plate your salad.
- Mixed greens first, then add your chopped cucumbers, beets, orange segments, avocado, and crushed pistachios on top. Drizzle with Citrus Vinaigrette and serve immediately.