Avocado, Orange and Beetroot Salad
Of all the salads I’ve made in my life, this beetroot salad is my absolute favorite. It features fresh spring mix topped with red beets, avocado, oranges and radishes tossed with a honey lime vinaigrette. Throw in a little red onion and roasted pepitas for added crunch and flavor, and this salad is all the things.
Why you’ll love this red beet and avocado salad
- While beets are definitely in season right now, these ingredients are always available at our grocery store, so we can make this salad through the year.
- I used to love a beet salad with goat cheese, but ever since I tried adding oranges to my salad, I found that I don’t miss it as much. The sweet citrus flavor gives me that tangy flavor I’m craving without the cheese.
- Serve it on it’s own or with your favorite lean protein for a super healthy meal. We love it topped with grilled chicken tenders or a quick broiled steak.
How to make red beet and avocado salad
Make the honey lime vinaigrette. Whisk your olive oil, lime juice, honey and Dijon mustard together in a mixing bowl. Add salt & pepper, to taste and whisk until smooth.
If you’re making your salad right away, try mixing this right in the salad bowl so you won’t have to clean an extra bowl.
Chop your ingredients. Next, slice and chop all of your ingredients. I like to cut my beets last so the color doesn’t run into the rest of the ingredients.
Toss it all together. Add the ingredients to your salad bowl with the dressing and toss to coat the salad in dressing. Then, top with roasted pepitas and a little extra salt & pepper (if you want). Serve immediately.
Make ahead tip: If you want to prep this salad ahead of time, hold off on chopping the avocado and keep the dressing in a separate container. Add those just before serving to prevent the avocado from browning and the spring mix from getting soggy.
faqs about this beet root salad recipe
Raw beets are safe to eat. I used prepared beets in this recipe, which are just roasted and vacuum sealed. You can roast your own, or use any prepared version if you like, such as canned. I would avoid using a pickled beets, as it might over power the rest of the salad.
More root vegetable recipes you will love
- Tarragon glazed carrots
- Apple parsnip soup
- Irish beef stew
- Sweet potato pasta with cilantro tahini sauce
More dairy free salad recipes you should try
Ingredients
- 8 ounces prepared red beets peeled and cubed
- 1 avocado chopped
- 2 navel oranges peeled and sliced
- 1/4 cup thinly sliced red onion
- 2 radishes thinly sliced
- 3 – 4 cups spring mix
- Roasted salted pepitas
- 1/4 cup olive oil
- 1 large lime juiced (about 2 tablespoons) – can sub vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
Instructions
- In a mixing bowl, whisk the dressing ingredients together until smooth. Set aside.
- Combine salad ingredients in a large bowl and add dressing. Gently toss to coat the salad in dressing.
- Before serving, top with roasted pepitas and adjust seasoning with salt and pepper, to taste.
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