Golden Beet, Citrus & Avocado Salad with Pistachios
Servings: 4
A bright, elegant seasonal salad with roasted golden beets, juicy citrus, creamy avocado, toasted pistachios, fresh herbs, and citrus vinaigrette.
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Ingredients
- 3 medium golden beets
- 2 oranges peeled and sliced
- 1 grapefruit peeled and sliced
- 1 ripe avocado sliced
- 3 cups baby arugula or mixed greens
- 1/4 cup pistachios toasted and roughly chopped
- 2 tablespoons fresh mint basil, or parsley
- 2 tablespoons thinly sliced red onion optional
- Flaky sea salt to taste
- Black pepper to taste
Citrus Vinaigrette
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Rinse and dry the beets, then wrap each beet in foil.
- Roast beets for 45–60 minutes, until tender.
- Cool slightly, then rub off skins and slice into rounds or wedges.
- Prepare citrus and avocado.
- Whisk together vinaigrette ingredients until smooth.
- Arrange greens on a platter or shallow bowl.
- Layer golden beets, citrus, and avocado over the greens.
- Top with pistachios, herbs, red onion if using, salt, and pepper.
- Drizzle with citrus vinaigrette just before serving.
Notes
Roast the beets ahead of time for easier assembly. Add avocado and dressing just before serving for the freshest texture.