Step-by-Step Instructions
Step 1: Prep and Roast the Beets
Preheat your oven to 400°F (200°C). Scrub the beets thoroughly to remove any dirt, and trim off the stems. Wrap each beet individually in aluminum foil with a tiny drizzle of olive oil, salt, and pepper. Place the wrapped beets on a baking sheet and roast for 45 to 60 minutes, or until a fork easily slides into the center. Once cooked, let them cool until safe to handle. Use a paper towel to easily rub the skins right off, then slice them into bite-sized wedges or rounds.
Step 2: Slice the Fruits
While the beets are cooling, cut the tops and bottoms off your oranges. Stand them upright and use a sharp knife to slice away the peel and white pith, following the curve of the fruit. Slice the orange into rounds or cut out individual segments over a bowl to catch any juices. Next, slice your avocados in half, remove the pits, and cut them into thick, beautiful wedges or chunks.
Step 3: Whisk the Dressing
In a small bowl or a mason jar, combine the extra virgin olive oil, fresh orange juice, apple cider vinegar, and honey. Season generously with salt and freshly cracked black pepper. Whisk vigorously (or shake the jar) until the dressing is completely emulsified.
Step 4: Assemble and Serve
On a large platter or in a shallow bowl, arrange a base layer of the roasted beet wedges. Intertwine the avocado slices and orange segments among the beets to create a beautiful, colorful mosaic. Scatter the sliced green onions and chopped fresh cilantro evenly over the top. Just before serving, drizzle the zesty citrus vinaigrette over the salad and finish with an extra sprinkle of cracked black pepper.
Pro-Tips for the Perfect Salad
Make-Ahead Tip: You can easily roast and slice the beets up to 3 days in advance and keep them stored in the fridge. However, wait to slice the avocado and assemble the salad until just before serving to keep the avocado from browning.
Keep the Colors Clean: Red beets love to bleed their vibrant color onto everything they touch. If you want to keep your avocados looking bright green and your oranges bright orange, assemble the salad gently right before serving rather than tossing it all together in a deep bowl.
