Instructions:
Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the peeled beets in foil and roast for 35-45 minutes or until tender when pierced with a fork. Once cooked, allow the beets to cool before slicing them into thin wedges or cubes.
Prepare the Citrus Vinaigrette: In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning if necessary.
Assemble the Salad: In a large bowl, combine the mixed greens, roasted beet slices, and avocado slices. Drizzle the citrus vinaigrette over the salad and gently toss to combine. If you like, sprinkle the top with crumbled feta cheese, toasted nuts, and chopped fresh herbs for added flavor and texture.
Serve: Divide the salad among plates and serve immediately for the best freshness.
Tips for Serving and Storing:
Serving: This salad pairs wonderfully with grilled chicken, fish, or as part of a larger spread. For a more filling meal, add quinoa, chickpeas, or roasted vegetables to the salad.
Storing: While it’s best enjoyed fresh, you can store leftover salad ingredients separately. Keep the vinaigrette in a sealed jar in the fridge for up to a week, and store the beets and avocado separately to prevent them from wilting or turning brown.
Avocado: To prevent the avocado from browning, try adding it last, just before serving, or drizzle a little extra lemon or lime juice over the slices.
Variants:
Protein-Packed: Add grilled chicken, shrimp, or chickpeas to transform this salad into a hearty main course.
Add Grains: For more texture and substance, incorporate quinoa, farro, or couscous.
Dressing Variations: Experiment with balsamic vinegar or apple cider vinegar for a different dressing flavor.
Spicy Twist: Add a small chopped chili or a pinch of red pepper flakes to the vinaigrette for a subtle heat.
FAQ:
Q1: Can I use canned beets instead of roasting fresh ones? A1: Yes, you can use canned beets if you’re short on time. Just make sure to drain and rinse them well before adding to the salad.
Q2: How can I make this salad vegan? A2: To make this salad vegan, simply omit the feta cheese or replace it with a plant-based cheese or nutritional yeast for a cheesy flavor.
Q3: Can I prepare this salad in advance? A3: While it’s best to assemble this salad just before serving to keep the avocado fresh, you can prepare the beets, vinaigrette, and other ingredients ahead of time. Store them separately in the fridge and toss them together when you’re ready to eat.
Q4: What can I substitute for walnuts or pecans? A4: If you’re allergic to nuts or prefer a different texture, you can substitute the nuts with seeds (like pumpkin or sunflower seeds) or leave them out entirely for a nut-free version.
Q5: Can I use a different citrus for the vinaigrette? A5: Absolutely! Try using grapefruit or lime juice for a unique twist on the dressing. The combination of citrus flavors can be adjusted based on your preference.
This Avocado & Beet Salad with Citrus Vinaigrette brings together rich and fresh ingredients that create a delightful, nutrient-packed dish. It’s simple to make, versatile, and perfect for any occasion. Enjoy the vibrant flavors!
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