Ingredients
Method
- Roast: Wrap cleaned beets in foil and roast at 400°F (200°C) for 50 minutes. Cool, peel, and slice into rounds.
- Prepare: Slice oranges and avocado.
- Whisk: Combine olive oil, lemon juice, salt, and pepper in a small jar and shake well.
- Layer: Place greens on a platter. Arrange beets and oranges on top. Add avocado.
- Serve: Drizzle with dressing and optional toppings. Serve immediately.
Notes
1. Managing the "Bleed" Beets are notorious for staining everything they touch. If you want to keep the oranges and avocado looking bright, don't toss the salad in a bowl. Instead, layer the ingredients on a platter and drizzle the dressing over the top. For a "cleaner" look, you can also use golden beets.
2. Choosing the Best Beets Look for beets that are firm and heavy for their size. If the greens are still attached, they should be bright and crisp. Don't throw the greens away! They are edible and can be sautéed with garlic and olive oil as a separate Mediterranean side dish.
3. The Foil Method vs. Boiling While you can boil beets, roasting them in foil is the gold standard for Mediterranean cooking. It concentrates the natural sugars and creates a much deeper flavor profile that pairs beautifully with the acidity of the citrus.
4. Avocado Ripeness Since this salad relies on the contrast of textures, use an avocado that is ripe but firm. If it is too soft, it will turn into a mash when you try to arrange it, losing the clean aesthetic of the dish.
5. Storage Tip If you are using this for meal prep, store the roasted beets, sliced oranges, and greens in separate containers. Slice the avocado and add the dressing only when you are ready to eat to maintain freshness and prevent the greens from becoming soggy.
6. Dietary Adaptations
- Vegan: This recipe is naturally vegan.
- Keto/Low Carb: To reduce the carb count, use more arugula and avocado while slightly reducing the portion of beets and oranges.
- Nut-Free: If you want crunch without nuts, use toasted sunflower seeds or pepitas.