Fresh, colorful, and packed with nourishing ingredients, this Green Salad with Roasted Beets, Oranges and Avocado is the kind of salad that leaves you feeling energized and satisfied. Sweet roasted beets, juicy oranges, creamy avocado, crunchy walnuts, and tender power greens are tossed together with a tangy homemade shallot vinaigrette for a salad that tastes just as beautiful as it looks.
Whether you serve it as a light lunch, healthy side dish, or topped with protein for a complete meal, this vibrant beet salad is loaded with flavor and nutrition in every bite.
If you’re looking for a healthy salad recipe that doesn’t feel boring, this one definitely delivers.
Why You’ll Love This Salad
- Packed with fresh, wholesome ingredients
- Naturally gluten-free and vegetarian
- Easy to customize with your favorite proteins
- Great for meal prep
- Loaded with texture and flavor
- Perfect for lunch, dinner, or entertaining
The combination of earthy roasted beets, sweet citrus, creamy avocado, and crunchy walnuts creates the perfect balance of flavors and textures.
What Makes This Salad So Healthy?
One of my favorite things about this salad is that every ingredient brings something nutritious to the table.
Power Greens
The power greens blend is typically made up of baby kale, baby chard, and baby spinach. These leafy greens are loaded with antioxidants, vitamins, minerals, and fiber that help support overall health and energy levels.
Roasted Beets
Beets are nutritional powerhouses. They’re low in calories while being rich in folate, potassium, vitamin C, and fiber. Roasted beets may also help support healthy blood pressure, improve circulation, and reduce inflammation.
Avocado
Creamy avocado adds healthy fats, fiber, and important nutrients like potassium and vitamin E. It also makes this salad more filling and satisfying.
Walnuts
Walnuts add the perfect crunch while providing heart-healthy fats and plant-based omega-3 fatty acids. They’re also rich in antioxidants and minerals.
Oranges
Sweet oranges brighten up the entire salad and add a boost of vitamin C, fiber, and natural sweetness that pairs beautifully with the earthy beets.
Ingredient Notes
Power Greens
You can usually find power greens mixes near the packaged salads at the grocery store. If unavailable, substitute with spinach, arugula, or mixed greens.
White Balsamic Vinegar
White balsamic vinegar has a lighter, slightly sweeter flavor than traditional balsamic and works perfectly in this vinaigrette.
Walnuts
For even more flavor, lightly toast the walnuts before adding them to the salad.
Oranges
Cara Cara oranges or blood oranges are especially delicious in this recipe and make the salad extra beautiful.
How to Roast Beets
Roasting beets is incredibly simple and brings out their natural sweetness.
- Wash and trim the beets.
- Rub lightly with olive oil.
- Roast at 350°F for about 45 minutes until tender.
- Allow to cool before peeling and slicing.
A paring knife should slide into the beet with slight resistance when they’re perfectly cooked.
Suggested Protein Additions
This salad is wonderful on its own, but it also pairs beautifully with grilled proteins to make it a more substantial meal.
Try topping it with:
- Lemon Rosemary Chicken
- Chili Lime Shrimp
- Grilled salmon
- Rotisserie chicken
- Crispy chickpeas
The bright citrus flavors and tangy vinaigrette work especially well with grilled seafood and herb roasted chicken.
Tips for the Best Beet Salad
- Roast the beets ahead of time for quick assembly.
- Slice the avocado just before serving to keep it fresh.
- Serve the dressing on the side if making ahead.
- Toasted walnuts add even more depth of flavor.
- Use a mix of red and golden beets for extra color.
Variations
- Add Cheese: Crumbled goat cheese or feta adds a creamy tangy element that pairs perfectly with beets.
- Make it Vegan: This recipe is naturally vegan as written.
- Add Grains: Cooked quinoa or farro can make this salad even more filling.
- Swap the Nuts: Pecans, pistachios, or almonds all work beautifully.
Frequently Asked Questions
Yes! Roast the beets and prepare the dressing ahead of time, then assemble just before serving.
Roasted beets will keep in the refrigerator for up to 3 days in an airtight container.
You can, but the homemade shallot vinaigrette really makes this salad shine.
Grilled chicken, shrimp, salmon, or even steak work wonderfully with the flavors in this salad.
Serving Suggestions
This salad pairs beautifully with:
- Soup and crusty bread
- Grilled meats or seafood
- Light pasta dishes
- Sandwiches and wraps
It also makes a gorgeous addition to holiday meals, brunch spreads, or summer dinners.
Final Thoughts
This Green Salad with Roasted Beets, Oranges and Avocado is proof that healthy eating can be incredibly delicious. Every bite is packed with fresh flavor, vibrant color, and nourishing ingredients that help fuel your day.
Whether you enjoy it as a simple lunch or dress it up with grilled chicken or shrimp for dinner, this salad is one you’ll come back to again and again.
If you make this recipe, I’d love to hear what you think! Leave a comment below and let me know your favorite additions or toppings.
Green Salad with Roasted Beets, Oranges and Avocado
Equipment
- Baking sheet
- Aluminum foil or parchment paper
- Sharp knife
- Cutting board
- Small mixing bowl
- Whisk
Ingredients
For the Salad
- 4 cups power greens blend
- 2 medium beets
- 1 teaspoon olive oil for roasting beets
- 1 orange peeled and sliced
- 1 avocado peeled, pitted, and sliced
- 1/2 cup walnuts roughly chopped
For the Shallot Vinaigrette
- 1/4 cup white balsamic vinegar
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh shallots minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Roast the Beets
- Preheat oven to 350°F.
- Wash the beets thoroughly and trim off the ends.
- Rub the beets with olive oil and place them on a foil-lined baking sheet.
- Roast for about 45 minutes, or until tender but still slightly firm. Test doneness by inserting the tip of a paring knife into the center.
- Allow beets to cool completely. Once cooled, peel away the skins with a paring knife or paper towel and slice into wedges or rounds.
Make the Shallot Vinaigrette
- In a small bowl, whisk together the white balsamic vinegar, olive oil, minced shallots, kosher salt, and black pepper until fully combined.
- Set aside until ready to serve.
Assemble the Salad
- Arrange the power greens on a large serving platter or divide among individual bowls.
- Top with sliced roasted beets, oranges, avocado, and chopped walnuts.
- Whisk the dressing again and drizzle over the salad just before serving, or serve on the side.
Notes
- Roasting the beets ahead of time makes this salad quick and easy to assemble.
- For extra flavor, lightly toast the walnuts before adding them to the salad.
- Blood oranges or Cara Cara oranges work beautifully in this recipe.
- To keep avocado fresh and vibrant, slice it just before serving.
Nutrition
More delicious salad ideas:
- Northwest Smoked Salmon Salad
- Spice Rubbed Roasted Salmon With Pear And Arugula Salad
- Pasta Salad With Strawberries, Gouda and Fresh Basil
- Tomato and Avocado Salad with Cilantro Lime Vinaigrette
- Autumn Broccoli Salad
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2 Comments
chef mimi
August 19, 2018 at 12:01 pmThis salad is just beautiful.
angela@mealstreetkitchen
August 19, 2018 at 9:36 pmThank you so much, Mimi!