Roasted Beet Salad with Orange and Avocado: A Healthy, Flavorful & Easy Vegetarian Delight
Forget everything you thought you knew about salads! Sometimes, the most captivating and satisfying salads don’t rely on a bed of leafy greens. Instead, they celebrate a vibrant medley of textures, colors, and flavors from unexpected ingredients. This exquisite Roasted Beet Salad with Orange, Avocado, and Toasted Hazelnuts is a prime example of such a dish, proving that a truly memorable salad can stand out with bold, wholesome components.
This recipe is more than just a side dish; it’s a culinary experience. Despite its seemingly simple ingredient list, it delivers an impressive symphony of tastes and sensations. The earthy sweetness of roasted beets pairs beautifully with the bright, citrusy notes of fresh oranges, while creamy avocado adds a rich, satiating element. Finally, a sprinkle of toasted hazelnuts introduces a delightful crunch, elevating the salad to an elegant yet approachable creation that’s perfect for any occasion.
Packed with healthy fats, essential vitamins, and incredible texture, this salad isn’t just delicious – it’s incredibly nutritious. If you’ve been hesitant about beets in the past, prepare to be converted. This dish highlights their natural sweetness when roasted, transforming them into a star ingredient you’ll crave again and again.
Why This Roasted Beet Salad Stands Out
As mentioned, this particular roasted beet salad recipe brilliantly showcases that not all exceptional salads require a base of leafy greens. Its charm lies in the harmonious interplay of a few carefully chosen ingredients, each contributing significantly to the overall profile. The result is a salad that is both elegant and refined, yet surprisingly simple to prepare and effortlessly enjoyable.
The core components of this dish create an unforgettable flavor and texture experience:
- Sweet Oranges: Their juicy segments burst with a refreshing sweetness and tang that beautifully complements the earthy beets.
- Earthy Roasted Beets: Roasting brings out the natural sugars in beets, giving them a tender texture and a deep, mellow flavor. Beets are also a powerhouse of nutrients, including folate, manganese, and potassium.
- Creamy Avocado Chunks: Rich in healthy monounsaturated fats, avocado adds a luxurious creaminess and substantial satiety, making the salad more filling and satisfying.
- Crunchy Toasted Hazelnuts: These nuts provide a wonderful textural contrast and a warm, nutty flavor that ties all the elements together. Hazelnuts are also a good source of fiber, vitamin E, and healthy fats.
Together, these ingredients create an impressive beet salad that offers a delightful contrast in every bite – from soft to crunchy, sweet to savory, and earthy to bright. It’s a compelling combination that proves you don’t need a complex list of ingredients to achieve extraordinary culinary results.
While the combination of beets and orange is a pairing I’ve explored before in recipes like this beet salad with ricotta, this particular rendition hails from an esteemed source.
The Gjelina Cookbook Inspiration: Crafting Extraordinary Vegetable Dishes
This remarkable roasted beet salad recipe finds its roots in the acclaimed cookbook, Gjelina. Penned by the talented chefs behind the renowned Gjelina restaurant in Venice Beach, California, this book is a treasure trove of inspiring, vegetable-centric cuisine. Although I haven’t had the pleasure of visiting the restaurant myself – my last trip to Los Angeles dates back to my college days – the cookbook has deeply resonated with me, making me eager to recreate every single dish within its pages.
The culinary philosophy presented in the Gjelina cookbook is truly captivating. It champions a style of cooking that elevates vegetables to the forefront, celebrating their natural flavors and textures with innovative yet simple preparations. This approach speaks directly to my own appreciation for fresh, seasonal ingredients and wholesome cooking. If I were to commit to cooking my way through any cookbook right now, this would undoubtedly be my choice, for its ability to inspire and its dedication to truly delicious, well-crafted food.
While the original recipe’s ingredient quantities have been faithfully preserved, I’ve incorporated some personal touches and practical adaptations to the preparation instructions. Most notably, I’ve applied my preferred method for how to roast beets perfectly, ensuring maximum flavor and ideal texture. Additionally, I’ve woven in helpful tips and suggestions that I’ve gathered through my own culinary journey, making the recipe even more approachable for home cooks. The inclusion of microgreens, while entirely optional, offers a beautiful visual flourish and a whisper of fresh flavor that elevates the presentation.
Mastering the Art of Roasting Beets: Tips for Success
The secret to an outstanding beet salad lies in perfectly roasted beets. Roasting not only tenderizes them but also caramelizes their natural sugars, intensifying their earthy-sweet flavor. For those planning this roasted beet salad for busy weekday meals, I highly recommend preparing and roasting the beets in advance. Freshly cooked beets store exceptionally well in an airtight container in the refrigerator for up to five days, making meal prep a breeze. In fact, why not roast a few extra while you’re at it? Once the beets are ready, assembling this vibrant salad takes mere minutes.
A common concern when working with red beets is their tendency to stain. Their vibrant pigments can easily color cutting boards, hands, and even kitchen towels. However, I’ve found that prompt action is key: washing your cutting board and hands immediately after handling them significantly minimizes any discoloration. For those who wish to avoid any potential mess whatsoever, golden beets are a fantastic alternative. They offer a similar flavor profile and texture without the staining issue. If you opt for golden beets in this recipe, consider using blood oranges to introduce a beautiful visual contrast with their deep red hues.
If the thought of roasting beets from scratch seems like your least favorite culinary task (and believe me, I understand!), there’s a convenient shortcut. Feel free to use high-quality, store-bought cooked beets in this recipe. My personal favorites include Love Beets vacuum-packed cooked beets or Trader Joe’s steamed beets, both of which offer excellent flavor and texture. It’s crucial, however, to avoid substituting with canned cooked beets, as their texture and flavor are typically inferior and can detract from the overall quality of the salad.
This vibrant salad is wonderfully versatile. While it shines as a light meal, it also makes an excellent side dish. To transform it into a more substantial meal, consider pairing it with a perfectly cooked roast chicken or grilled fish. Its refreshing flavors cut through the richness of heavier proteins, creating a balanced and satisfying plate.
If you’re continually seeking inspiration for delicious, non-green vegetarian salad recipes, you might also enjoy some of my other favorites. My roasted asparagus wheat berry salad offers a different textural experience with hearty grains, while the roasted carrot lentil salad with tahini dressing presents another warm, flavorful option. Each of these recipes, like the beet salad, focuses on celebrating the natural goodness of vegetables in creative and satisfying ways.
Roasted Beet Salad with Orange and Avocado
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Ingredients
- 7-8 small beets roughly 1½ – 2 inches in diameter (see notes)
- ¼ cup (60 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 tablespoon + 1 teaspoon sherry vinegar
- 2 oranges, plus 1 tablespoon freshly squeezed orange juice
- 3 tablespoons hazelnuts toasted and coarsely chopped
- 1 ripe, yet firm avocado sliced lengthwise, then horizontally into ½-inch slices
- small handful of micro greens optional, for garnish and added freshness
- extra virgin olive oil for drizzling just before serving
Instructions
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Prepare and Roast Beets: Preheat your oven to 400°F (200°C). Begin by trimming any beet greens, leaving approximately half an inch of stem attached to the top of each beet. Do not remove the root end. Gently scrub the beets with your fingertips to clean them, being careful not to pierce or remove the skin, which helps retain moisture and flavor during roasting.
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Place the gently scrubbed beets in a small roasting pan or a straight-sided ovenproof skillet. Pour in cold water until the beets are about halfway submerged. Add two tablespoons of extra virgin olive oil and season generously with kosher salt and freshly ground black pepper. Cover the dish tightly with aluminum foil, pressing the edges securely to prevent any steam from escaping, which is crucial for even cooking.
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Bake for 45 minutes to 1 hour; the exact timing will depend on the size of your beets. To check for doneness, carefully peel back the foil (beware of hot steam) and pierce the center of a beet with a small paring knife. If the knife slides in with no resistance, the beets are perfectly cooked. If you feel any resistance, continue cooking for an additional 10 to 15 minutes, checking again until tender.
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Once cooked, remove the roasting pan from the oven and carefully transfer the beets to a large bowl. Allow them to cool until they are just warm enough to handle comfortably. Peeling beets when they are slightly warm makes the process much easier. Gently peel the skin using your hands (or an old kitchen linen that you don’t mind potentially staining). The root and stem should detach easily once peeled.
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Prepare Salad: While the beets are cooling, prepare the orange segments. First, trim both ends of the oranges. Using a sharp paring knife, guide your blade along the natural curve of the orange to remove the peel, ensuring all of the white pith is also removed (as it can be bitter). Next, carefully segment the orange by slicing between the membranes and the juicy fruit. Set these beautiful orange segments aside. Squeeze any remaining juice from the orange core into a small bowl; you’ll need 1 tablespoon for the dressing.
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Cut the peeled and cooled beets into quarters. Place them in a bowl and toss with the remaining 2 tablespoons of extra virgin olive oil, sherry vinegar, and the freshly squeezed orange juice. This mixture forms the simple yet incredibly flavorful dressing.
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To serve, arrange the dressed beets on a large platter and drizzle with any remaining dressing from the bowl. Artfully add the avocado slices to the platter. Season the entire salad lightly with additional kosher salt and freshly ground black pepper to taste. Top generously with the prepared orange segments, toasted hazelnuts, and a small handful of microgreens (if using) for a fresh burst of color and flavor. Finish with a final light drizzle of olive oil and serve immediately to enjoy its peak freshness.
How to Toast Hazelnuts:
- To easily toast hazelnuts, place them in a small, dry skillet over medium heat. Stir frequently until they become fragrant and their skins begin to crack, about 5-7 minutes. Once toasted, remove from heat and allow to cool completely before coarsely chopping. This brings out their deep, nutty flavor.
Tips for Success:
- Don’t throw out your beet greens! They are incredibly nutritious and delicious. Wash them thoroughly to remove any grit, discard any tough stems, and then sauté them with garlic just as you would spinach or kale. Here’s an easy sautéed beet greens recipe for inspiration.
- If you’re pressed for time or simply prefer not to roast beets from scratch, quality store-bought cooked beets are a fantastic alternative. I highly recommend Love Beets cooked beets (vacuum-packed) or Trader Joe’s steamed beets for their excellent flavor and texture. Avoid canned beets, as their texture is often too soft for this salad.
- Experiment with variations! Mix up the visual appeal and flavor profile by using yellow beets instead of red (a bonus: no staining!), and pair them with vibrant blood oranges for a stunning color contrast. You could also try adding crumbled goat cheese or feta for a tangy, creamy element.