Servings: 4
Prep Time: 20 minutes
Cook Time: 45–60 minutes (if roasting fresh beets)
Total Time: 20 minutes (using cooked beets) or 1 hour 20 minutes (from scratch)

Ingredients

For the Salad

• 3 medium cooked beets, peeled and cut into wedges
• 2 ripe avocados, diced into large chunks
• 2 mandarin oranges (or 1 large orange), peeled and separated into segments
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro (optional)
• Freshly ground black pepper, to taste

Citrus Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Cook the Beets (if using fresh)

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet in foil and roast for 45–60 minutes, or until tender.
3. Let cool, peel, and cut into wedges.

2. Make the Dressing

1. In a small bowl or jar, combine:
   • Olive oil
   • Orange juice
   • Lemon juice
   • Honey
   • Dijon mustard
   • Salt
   • Pepper
2. Whisk or shake until smooth.

3. Assemble the Salad

1. Arrange the beet wedges, avocado chunks, and orange segments in a serving bowl.
2. Sprinkle with parsley and cilantro.
3. Drizzle with the citrus vinaigrette.
4. Finish with freshly ground black pepper.
5. Toss gently and serve immediately.

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Nutrition Information (Approximate Per Serving)

Nutrition values are estimates and vary with ingredient brands and portion sizes.

Health Benefits

• Beets: Rich in folate, fiber, and natural nitrates that may support heart health.
• Avocados: Provide heart-healthy monounsaturated fats, fiber, and potassium.
• Mandarin oranges: Excellent source of vitamin C and antioxidants.
• Olive oil: Contains healthy fats that may support cardiovascular health.

Tips

• Chill the cooked beets before assembling for the best flavor.
• Add crumbled feta or goat cheese for a creamy, tangy variation.
• Sprinkle toasted pumpkin seeds or sunflower seeds on top for extra crunch.
• Serve over arugula or baby spinach to make it a heartier salad.
• To keep avocado from browning, add it just before serving.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• For the freshest texture, keep the avocado separate until serving if making ahead.
• The vinaigrette can be refrigerated for up to 5 days; shake well before using.

Frequently Asked Questions

Q: Can I use canned beets?
A: Yes. Drain and pat them dry before adding them to the salad.

Q: Can I prepare this in advance?
A: Yes. Prepare the beets, oranges, and dressing up to a day ahead. Add the avocado and dressing just before serving.

Q: Can I make it vegan?
A: Yes. Replace the honey with maple syrup or agave nectar.

Q: What protein pairs well with this salad?
A: Grilled chicken, salmon, shrimp, chickpeas, or lentils make excellent additions.

Q: Is this salad gluten-free?
A: Yes. All the ingredients in this recipe are naturally gluten-free.

Q: What can I substitute for mandarin oranges?
A: Navel oranges, blood oranges, grapefruit, or clementines all work well.