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Beet & Orange Salad

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Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad

Equipment

  • Large bowl/ salad bowl
  • Mason jar / small bowl
  • baking tray

Ingredients
  

  • 1½ cups Roasted and peeled beets cut into chunks
  • 1-2 Naval oranges peeled and chopped
  • ½ large Avocado diced
  • 3 tbsp Pistachios chopped
  • Microgreens optional
  • Salt and pepper to taste
  • 2 tbsp Olive oil

Orange ginger Vinaigrette

  • 2 tbsp Orange juice
  • 1 tsp Orange zest
  • ½ tsp Ginger grated
  • ¼ tsp Kosher salt
  • 3 tbsp Olive oil

Instructions
 

  • Preheat your oven to 425. Cut beets into chunks, season with: salt, pepper and olive oil. Add to baking tray and roast for 20-25 minutes.
  • For the dressing, add orange juice, zest, ginger and salt to a medium bowl. Whisk to combine. While continuing to whisk, drizzle in olive oil until the dressing comes together. Set aside.
  • Once beets have cooked remove from oven, set aside to cool down.
  • Layer the salad starting with the beets, then oranges and finally the avocado. Sprinkle with pistachios. Drizzle on Orange Ginger Vinaigrette and finish with a handful of microgreens (optional) to serve.
Keyword Beet, microgreens, orange, Salad
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