Roasted Beet, Avocado, and Citrus Salad

Roasted Beet, Avocado, and Citrus Salad

Prep Time 15 mins
Total Time 15 mins

An absolutely delicious salad with roasted beets, avocados, and a variety of citrus: including a citrus vinaigrette. This salad is fresh, light, and tasty!

Course: Salad
Cuisine: American
Servings: 4 -6 as a side
Author: Chelsea



  • 2 tablespoons fresh squeezed (regular) orange juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons good quality extra virgin olive oil
  • Fine sea salt and pepper


  • 4 beets (golden, red, or variety)
  • 2 navel oranges, separated (you'll use one for juice for the dressing!)
  • 2 tangelos
  • 2 cara cara oranges
  • 2 blood oranges
  • 2 Avocados,
  • 1/3 cup crumbled goat or feta cheese (I like goat best!)
  • 1/3 cup coarsely chopped pistachios
  • Optional: fresh basil


  1. Start by making the vinaigrette dressing. Whisk all the ingredients together except for the olive oil. Add in salt and pepper to taste. Slowly drizzle the olive oil in while whisking constantly. Pour into a mason jar and store in the fridge until you're ready to eat the salad.
  2. To make the beats: Preheat the oven to 400 degrees F. Trim the top of the beets to leave about 1 inch; do not trim the root. Wrap each beet individually in aluminum foil and place them on a sheet pan. Roast them for 50-60 minutes (depending on their size) or until a small sharp knife can easily be inserted in the middle. Unwrap each beet and set aside to cool. Peel the skin off of the beets and then slice. (Tip: peel and slice the beets on parchment paper to prevent staining your cutting board. Use gloves to avoid staining your hands!)
  3. Carefully slice the peels off the citrus. Cut the citrus into slices and carefully pop out any seeds. Set aside. Thinly slice the avocados. 
  4. In a large bowl or platter, alternate adding different citrus, sliced beets, and sliced avocado. Top with goat or feta cheese, pistachios (coarsely chop), and fresh basil as desired. Season to taste with salt and pepper and serve with the dressing*
  5. *Only dress and add avocado to what will be eaten that day. This salad doesn't sit well with dressing and the avocados will brown. If you are making this salad to enjoy throughout the week, I'd recommend preparing all of the ingredients and then storing them all separately and assembling what you will eat.

Recipe Notes
This salad easily halves!

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