Description
A refreshing and colorful salad made with roasted beetroot, creamy avocado, and sweet oranges, perfect for any occasion.
Ingredients
Scale
- 2 medium beetroot, roasted and diced
- 1 large avocado, diced
- 2 oranges, segmented
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the beetroot in foil and roast for about 45 minutes or until tender.
- Once cooled, peel and dice the beetroot.
- In a large bowl, combine the diced beetroot, avocado, orange segments, red onion, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately or refrigerate for 30 minutes before serving to let the flavors meld.
Notes
- This salad can be made ahead of time; just add the avocado just before serving to prevent browning.
- You can substitute lime juice for balsamic vinegar for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg