Roasted Beet Salad with Orange and Avocado
Roasted Beet Salad with Orange and Avocado. Despite only containing a handful of ingredients, it offers so much in texture, flavor, and contrast. It is elegant and refined, yet simple, approachable, and effortless.
The sweetness of the oranges, the earthy beets, the creamy, satiating avocado chunks, and crunch of toasted hazelnuts come together to create one impressive beet salad.
Ingredients
- 7-8 small beets roughly 1½ – 2 inches in diameter (see notes)
- ¼ cup (60 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 tablespoon + 1 teaspoon sherry vinegar
- 2 oranges, plus 1 tablespoon freshly squeezed orange juice
- 3 tablespoons hazelnuts toasted and coarsely chopped
- 1 ripe, yet firm avocado sliced lengthwise, then horizontally into ½-inch slices
- small handful of micro greens optional
- extra virgin olive oil for drizzling
Instructions
- Prepare and Roast Beets: Preheat the oven to 400°F (200°C). Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.
- Place beets, gently scrubbed, in a small roasted pan or straight-sided ovenproof skillet. Fill with cold water – so that beets are halfway submerged. Add two tablespoons of the extra virgin olive oil and season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.
- Bake for 45 minutes to 1 hour (this will depend on the size of beets. Carefully fold back the foil (be careful of steam) and check doneness by piercing the center of the beets with a paring knife—if the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.
- Remove from oven, transfer the beets to a large bowl, and allow to cool until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with your hands (or an old kitchen linen, which you do not mind staining). The root and tail should be easily removed.
- Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of the oranges. Using a sharp pairing knife and using the edges of the orange as your guide, remove the peel of the orange. Be sure to remove all of the white pith. Using the knife, carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside. Use the remaining orange core to squeeze out the orange juice.
- Cut the peeled beets into quarters, and toss in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.
- Spoon the beets on a large platter and drizzle on any remaining dressing. Add the avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.
How to Toast Hazelnuts:
- Toast hazelnuts by putting them in a small skillet over medium heat until fragrant. Allow to cool before chopping.
Tips for Success:
- Don’t throw out your beet greens! Wash them well to remove any grits, discard any tough stems, and sauté with garlic as you would spinach or kale. Here's an easy sautéed beet greens recipe.,
- If you’re short on time or simply don’t enjoy roasting beets, I love Love Beets cooked beets and Trader Joe’s steamed beets as a quick alternative.
- Mix this salad up by using yellow beets (bonus: no staining) and blood oranges for contrast.
Serving: 1serving, Calories: 455kcal, Carbohydrates: 35g, Protein: 7g, Fat: 35g, Saturated Fat: 5g, Polyunsaturated Fat: 29g, Sodium: 311mg, Fiber: 11g, Sugar: 20g