Description
A fresh and vibrant salad combining roasted beetroot, creamy avocado, and juicy orange with a light citrus dressing.
Ingredients
- 2 medium beetroots, peeled and cut into wedges
- 1 large avocado, sliced
- 2 medium oranges, segmented
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley or mint, chopped
- 1/4 small red onion, thinly sliced
Instructions
- Preheat oven to 200°C and roast beetroot with oil, salt, and pepper for 25–30 minutes until tender.
- Prepare orange segments and reserve any juice.
- Slice avocado just before assembling.
- Thinly slice red onion and chop herbs.
- Whisk olive oil, lemon juice, honey, salt, and pepper to make dressing.
- Arrange beetroot, oranges, and avocado on a plate.
- Top with onion and herbs.
- Drizzle dressing over salad and serve.
Notes
- Best served fresh to keep avocado from browning.
- Roasting beetroot enhances flavor.
- Add nuts or cheese for extra texture.
- Store components separately for longer freshness.
- Can substitute honey with a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 portion
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
