Green Salad with Roasted Beets, Oranges and Avocado

Green Salad with Roasted Beets, Oranges and Avocado

Power Greens Salad with Roasted Beets, Oranges, Avocado and Walnuts is a fresh and vibrant salad packed with wholesome ingredients and tossed with a simple shallot vinaigrette. Sweet roasted beets, creamy avocado, juicy oranges, and crunchy walnuts make this colorful salad hearty enough for lunch or a light dinner.

Course Lunch, Main Course, Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword avocado orange salad, beet salad,, healthy salad recipe, power greens salad, roasted beet salad

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 493kcal

Author angela@mealstreetkitchen

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