Mediterranean Roasted Beet Orange & Avocado Salad

This Mediterranean Roasted Beet Orange & Avocado Salad has a refreshing taste and vibrant color. We prepare this colorful Mediterranean salad with roasted beets, fresh orange segments, ripe avocado slices, mixed greens, red onions, feta cheese, toasted walnuts or pistachios, olive oil, lemon juice, orange juice, Dijon mustard, honey, sea salt, and black pepper. This colorful salad contains approximately 16 g net carbs and 280 calories. We make this colorful salad in under one hour. This Mediterranean Roasted Beet, Orange & Avocado Salad is perfect for healthy lunches, elegant appetizers, light dinners, meal prep, holiday tables, family gatherings, and Mediterranean-style meals. You can make it earlier because we can keep the roasted beets and dressing in the refrigerator for a few days. You can serve this colorful salad with grilled salmon, lemon herb chicken, warm pita bread, lentil soup, quinoa pilaf, or garlic shrimp skewers.

STATS:

• Course: Salad, Appetizer, Light Lunch
• Calories: 280 kcal
• Diet: Mediterranean, Vegetarian, Gluten-Free
• Prep time: 15 minutes
• Cuisine: Mediterranean
• Cook time: 40 minutes
• Portion size: 1 bowl
• Cooking Method: Roasting
• Overall yields: 4
• Level of Difficulty: Easy
• Total time: 55 minutes

TOOLS:

• Sheet
• Baking paper
• Knife
• Cutting board
• Bowls
• Citrus juicer
• Salad serving bowl
• Whisk

INGREDIENTS:

SALAD:

• 3 medium beets
• 2 large oranges
• 2 ripe avocados
• 4 cups mixed greens
• ¼ small red onion
• ¼ cup feta cheese
• ¼ cup walnuts
• 2 tablespoons fresh parsley

DRESSING:

• One tbsp. lemon juice
• Extra virgin olive oil, three tbsp.
• Half a tsp. Dijon mustard
• 1½ tbsp. orange juice
• One-fourth tsp. sea salt
• Honey, one tsp.
• One-fourth tsp. black pepper

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

BEETS:

• We use roasted beets to provide earthy sweetness and vibrant color to this salad. As a replacement, you can use golden beets, steamed carrots, or roasted sweet potatoes.

ORANGES:

• Fresh oranges are utilized to give a juicy texture and bright citrus flavor. Alternatively, we may use blood oranges, mandarins, grapefruit, or tangerines.

AVOCADOS:

• We utilize avocados to provide this salad a creamy texture and healthy fats. You can also use hummus dollops, mozzarella, or cucumber slices.

FETA CHEESE:

• Feta cheese will provide salty Mediterranean flavor and creamy richness to this salad. As an alternative, we might use goat cheese, ricotta salata, or vegan feta.

WALNUTS OR PISTACHIOS:

• We utilize walnuts or pistachios to give a crunch and nutty richness. Instead, you can use almonds, pecans, sunflower seeds, or pumpkin seeds.

MIXED GREENS:

• Mixed greens help to provide freshness and a slightly peppery balance to this salad. Alternatively, we can use kale, romaine lettuce, butter lettuce, or baby spinach.

HONEY:

• You can use honey to balance the acidity in the dressing with mild sweetness. You may also utilize maple syrup, agave nectar, or date syrup instead.

INSTRUCTIONS:

1. Cover the beets with foil and preheat the empty oven to 200°C.
2. Roast them till they are tender, for about thirty-five minutes.
3. Cool them, then peel and make slices.
4. Stir the black pepper, olive oil, salt, orange juice, Dijon mustard, lemon juice, and honey in a dish to prepare a dressing.
5. Include the mixed greens in a big vessel.
6. Put the red onions, roasted beet slices, avocado slices, and orange segments on the greens.
7. Garnish the surface with mint or chopped parsley, feta cheese, and walnuts or pistachios.
8. Serve this colorful salad quickly after drizzling the dressing on it.

TIPS:

• Before serving, include an avocado to avoid browning.
• You can roast the beets earlier for rapid assembling.
• Use a small amount of balsamic glaze, which gives a delicious and sweet taste.
• Refrigerate oranges and then slice them for more freshness.
• Gently toast the nuts to get a crunchy texture and flavor.
• We utilize gloves during peeling the beets to prevent stained hands.
• Include the grilled chickpeas or chicken for additional protein.

STORAGE INFORMATION:

FRIDGE:

• Store the roasted beets for about four days in a covered dish. Store the dressing for about five days. Refrigerate the completely assembled salad for twenty-four hours.

FREEZER:

• Store the roasted beets for nearly one to two months. We do not suggest storing oranges, avocados, or greens because they will lose their texture.

FAQs:

May we utilize already-cooked beets?

• Yes, you can use vacuum-packed cooked beets for quick preparation.

Which oranges are perfect for using in this colorful salad?

• You can use mandarins, navel oranges, and blood oranges.

Is this colorful salad vegan or not?

• No, but you can use maple syrup and vegan feta to make this colorful salad vegan.

Which proteins can we use?

• You can use quinoa, grilled chicken, chickpeas, salmon, or shrimp.

NUTRITIONAL FACTS:

Calories: 280 kcal

Sodium: 320 mg

Net carbs: 16 g

Fiber: 8 g

Sugar: 10 g

Fats: 21 g

Proteins: 5 g

Portion Size: 1 serving bowl

Total carbs: 24 g