Roasted Beet Salad with Orange and Avocado: A Flavorful, Nutritious, and Easy Recipe
Prepare to tantalize your taste buds with this exquisite Roasted Beet Salad featuring vibrant oranges and creamy avocado. This isn’t just any salad; it’s an easy-to-make, nutritious masterpiece, brimming with healthy fats and delightful texture from perfectly toasted hazelnuts. Whether you’re a long-time beet enthusiast or looking for a recipe to convert you, this roasted beet and orange salad promises to impress with its unique flavor profile and eye-catching presentation.
Elevate Your Salad Game with This Roasted Beet Creation
It’s easy to fall into the habit of thinking a truly satisfying salad must be built upon a bed of leafy greens. However, I often find myself reminded that the most remarkable salads can break free from this convention, sometimes containing no greens at all! This vibrant roasted beet salad, generously adorned with juicy oranges, rich avocados, and crunchy toasted hazelnuts, is a shining example of such a culinary revelation. It redefines what a healthy and flavorful salad can be.
Despite its relatively short list of ingredients, this healthy beet salad delivers an extraordinary abundance of texture, complex flavors, and striking visual contrast. Each component plays a vital role, contributing to a dish that feels both elegant and refined, yet remains wonderfully simple, approachable, and effortlessly enjoyable to prepare and savor. It’s the kind of dish that makes a statement without requiring hours in the kitchen.
The harmonious blend of the sweet, bright notes from the oranges, the deep earthy undertones of the roasted beets, the creamy, satisfying chunks of avocado, and the irresistible crunch of toasted hazelnuts culminates in one truly impressive and memorable beet salad. If you’ve ever been hesitant about beets, or simply haven’t found a beet recipe that truly excites you, I wholeheartedly encourage you to give this easy roasted beet salad a try. It might just become your new favorite way to enjoy this nutritious root vegetable!
While I’m certainly no stranger to the delightful combination of beets and orange – as evidenced by my previous beet salad with ricotta recipe – I cannot claim sole credit for this particular, ingenious creation. This specific preparation of a roasted beet, orange, and avocado salad is a testament to the culinary brilliance of another source.
The Gjelina Cookbook Inspiration: A Culinary Journey
This particular roasted beet salad recipe finds its origins in Gjelina, the beautifully crafted cookbook from the esteemed chefs behind the renowned Gjelina restaurant in Venice Beach, California. The philosophy encapsulated within its pages resonates deeply with my own appreciation for fresh, seasonal ingredients and thoughtful preparation.
Remarkably, I have never even had the pleasure of visiting this celebrated restaurant – in fact, my last trip to Los Angeles dates back to my college days. Yet, this geographical distance has not in the slightest diminished my ardent desire to cook my way through every single dish presented in their extraordinary book. If I were to commit to thoroughly exploring any single cookbook right now, this Gjelina cookbook would undoubtedly be my choice. The innovative use of flavors, the masterful interplay of textures, and the profound focus on vegetable-centric cooking truly speak to my culinary soul. It’s an inspiring collection that encourages creativity and a deeper connection to wholesome ingredients.
While the precise quantities for this roasted beet salad recipe remain faithful to the original Gjelina formulation, I have taken the liberty of adapting the instructions slightly. My modifications primarily focus on my preferred, tried-and-true method for how to roast beets to perfection, which ensures tender, flavorful results every time. Additionally, I’ve incorporated several helpful tips and suggestions that I’ve gathered and refined through my own cooking experiences. For an added touch of elegance and visual appeal, a small handful of microgreens can be included, though they are entirely optional and the salad is equally stunning without them.
Tips for a Perfect Roasted Beet Salad Every Time
One of the many appealing aspects of this roasted beet and orange salad is its flexibility, especially for meal prepping. If you’re planning to enjoy this salad as part of your weekday meals, I highly recommend preparing and roasting the beets ahead of time. Freshly cooked beets will maintain their quality and flavor beautifully when stored in an airtight container in the refrigerator for up to five days. In fact, why not roast a few extra while you’re at it? They’re versatile and can be used in other dishes or simply added to green salads. Once your beets are prepared, assembling this stunning beet salad takes mere minutes, making it an ideal choice for busy schedules.
Working with red beets can sometimes be a bit messy, as their vibrant pigment stains surfaces and skin very easily. However, I’ve found that washing your cutting board and hands immediately after handling them makes a tremendous difference in preventing stubborn stains. If you prefer to avoid the potential for mess altogether, consider opting for golden beets. These beautiful yellow varieties offer the same sweet, earthy flavor without the staining hassle. [A little secret: if you do choose golden beets for this recipe, I suggest using striking blood oranges to reintroduce a lovely contrast in color to your salad.]
For those times when roasting beets from scratch feels like a chore – and believe me, I understand! – there’s no shame in utilizing high-quality, store-bought cooked beets. Brands like Love Beets vacuum-packed cooked beets or Trader Joe’s steamed beets are excellent choices and my personal favorites for their convenience and consistent quality. They significantly cut down on prep time without compromising flavor. However, a word of caution: please do not substitute with canned, cooked beets, as their texture and flavor are simply not suitable for this elegant salad.
Serving Suggestions and Variations
This roasted beet, orange, and avocado salad is incredibly versatile. It makes a magnificent light lunch on its own, a stunning appetizer for a dinner party, or a vibrant side dish to complement a variety of main courses. For a more substantial and fulfilling meal, consider pairing it with a perfectly roasted chicken, grilled fish, or even a hearty lentil soup. The rich flavors and varied textures of the salad provide a wonderful counterpoint to these protein-rich options.
Beyond the core recipe, feel free to experiment with additions to customize this healthy beet salad to your liking. Crumbled goat cheese or feta would add a tangy, salty note that beautifully complements the sweetness of the oranges and beets. A sprinkle of fresh mint or cilantro could introduce an herbaceous freshness, while a different nut like pistachios or walnuts could offer an alternative crunch. The beauty of this salad lies in its robust foundation, allowing for creative variations without losing its essence.
If you’re continually seeking inspiration for delicious, non-green vegetarian salad recipes, you’re in luck! I highly recommend exploring this delightful roasted asparagus wheat berry salad and this hearty roasted carrot lentil salad, both of which are other personal favorites that prove how satisfying and diverse salads can be without relying solely on leafy greens. They are perfect for expanding your culinary repertoire and enjoying vegetables in exciting new ways.
Roasted Beet Salad with Orange and Avocado
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Ingredients
- 7-8 small beets roughly 1½ – 2 inches in diameter (see notes below on selecting and preparing beets)
- 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 (see notes on toasting)
- 1 ripe, yet firm avocado sliced lengthwise, then horizontally into ½-inch slices
- small handful of micro greens optional, for garnish and added freshness
- extra virgin olive oil for drizzling, serving
Instructions
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Prepare and Roast Beets: Preheat your oven to a consistent 400°F (200°C). Carefully trim any beet greens, setting them aside if you plan to use them later (see notes for a recipe suggestion). Leave approximately half an inch of stem attached to the top of each beet, and do not remove the root end. Gently scrub the beets with your fingertips under cold water to clean them thoroughly, being careful not to pierce or remove the delicate skin, which helps retain their color and nutrients during roasting.
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Arrange the gently scrubbed beets in a small, sturdy roasting pan or a straight-sided ovenproof skillet. Pour in enough cold water so that the beets are approximately halfway submerged. Drizzle two tablespoons of the extra virgin olive oil over the beets and generously season with kosher salt and freshly ground black pepper. Cover the dish securely with aluminum foil, ensuring it’s tightly sealed around the edges. This creates a steamy environment that helps the beets cook evenly and become wonderfully tender.
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Bake the beets for a duration of 45 minutes to 1 hour. The exact cooking time will largely depend on the size of your beets, with smaller beets cooking faster. After the initial cooking time, carefully pull back a corner of the foil (be cautious of escaping steam!) and check for doneness. Pierce the center of a beet with a small paring knife; if the knife slides in easily without any resistance, the beets are perfectly cooked. If you feel resistance, recover the dish and allow the beets to continue roasting for an additional 10 to 15 minutes, or until tender.
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Once cooked, remove the roasting pan from the oven. Carefully transfer the hot beets to a large bowl and allow them to cool just enough so they can be comfortably handled. Peeling will be significantly easier when the beets are still slightly warm. Gently peel the beets using your hands. Alternatively, you can use an old kitchen linen or paper towel (one you don’t mind potentially staining) to rub the skins off. The root and stem ends should now be easily removable.
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Prepare Salad: While the beets are roasting or cooling, begin preparing the vibrant orange segments. Trim both ends of the oranges to create flat surfaces. Using a sharp paring knife and following the natural curve of the orange, carefully remove the peel. Ensure all of the bitter white pith is removed, leaving only the juicy flesh. With the knife, meticulously segment the orange by slicing between the membrane and the fruit. Set the beautiful orange segments aside. Squeeze any remaining juice from the orange core into a small bowl; you’ll need one tablespoon for the dressing.
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Cut the peeled and cooled beets into quarters or bite-sized chunks, depending on your preference. Place them in a clean bowl and toss gently with the remaining 2 tablespoons of extra virgin olive oil, the sherry vinegar, and the freshly squeezed orange juice. This simple dressing will coat the beets beautifully, infusing them with a bright tang.
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To assemble, artfully spoon the dressed beets onto a large serving platter. Drizzle any remaining dressing from the bowl over the beets. Arrange the luscious avocado slices amongst the beets and season the entire salad lightly with additional kosher salt and freshly ground black pepper to taste. Finally, scatter the reserved orange segments, crunchy toasted hazelnuts, and an optional small handful of microgreens over the top. Finish with a final light drizzle of high-quality extra virgin olive oil just before serving immediately for the best flavor and texture.
How to Toast Hazelnuts:
- To achieve perfectly toasted hazelnuts, spread them in a small, dry skillet over medium heat. Agitate the pan occasionally or stir with a wooden spoon until the nuts become fragrant and their skins begin to peel (if using blanched hazelnuts, toast until golden brown). This usually takes 5-7 minutes. Allow them to cool completely before coarsely chopping them for the salad.
Tips for Success:
- Don’t throw out your beet greens! The leafy tops of beets are highly nutritious and delicious. Wash them thoroughly to remove any grit, discard tough stems, and then sauté them with garlic and a touch of olive oil, much like you would spinach or kale. Here’s an easy sautéed beet greens recipe to try!
- Short on Time? If you’re pressed for time or simply prefer not to roast beets from scratch, I highly recommend using pre-cooked, vacuum-packed beets. Love Beets cooked beets and Trader Joe’s steamed beets are excellent, convenient alternatives that save a significant amount of preparation time while still delivering great flavor and texture.
- Color and Contrast: For a delightful twist and an alternative visual appeal, try making this healthy salad with yellow beets. As a bonus, yellow beets won’t stain your hands or cutting board! To maintain a beautiful color contrast in this variation, consider pairing them with vibrant blood oranges.
- Add Protein: To transform this salad into a complete meal, consider adding a source of protein such as grilled chicken, pan-seared salmon, or a handful of chickpeas for a vegetarian option.
- Make Ahead: Roast the beets up to 5 days in advance and store them in the refrigerator. Toast the hazelnuts and segment the oranges the day before. Assemble the salad just before serving for optimal freshness and texture.