Citrus Salad

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An absolutely delicious salad with roasted beets, avocados, and a variety of citrus: including a citrus vinaigrette. This salad is fresh, light, and tasty!

It’s finally starting to feel more like Spring around here, and with Easter creeping up faster than usual, I’m trying to get my menu all prepared — starting with this amazing beet, avocado, and citrus salad.

This lettuce-free salad is essentially a mash-up of all my favorite fruits and veggies. And as an added bonus, it makes for quite the presentation! The textures are perfect and the flavors are light and refreshing. Exactly what I need to welcome Spring time ๐Ÿ™‚

This salad contains a variety of different citrus which gives it a really yummy flavor. And the nice thing is that when oranges are in season (from about December through May), you should be able to find all these different oranges at your local grocery store. No need for specialty stores here! Below I’ve listed the four types of oranges I use in this salad, but this list can be easily adapted to your personal preferences and taste. You can also simplify the number of oranges used, but using many different types will give the salad the most visual variety and flavor.

The four types of oranges in this citrus salad:

  1. First cara cara navel oranges: cara cara oranges are known for being very sweet with slightly lower acidity than regular navel oranges. On the outside they look just like navel oranges, but the seedless interior is typically a rich pink color.
  2. Next up blood oranges: blood oranges are a variety of oranges with a deep red (blood-colored) interior. The dark color is from anthocyanins which are antioxidant pigments usually found in flowers and fruits. Blood oranges have a unique flavor compared to other oranges, with typical citrus notes and a touch of a raspberry flavor.
  3. Third tangelos: tangelos are a hybrid fruit of tangerines and pomelos. They taste like tangerines and are quite juicy!
  4. And finally: we’ve got regular oranges in this citrus salad ๐Ÿ™‚

Moving on from the citrus, this salad also includes roasted beets:

First off, if you’re short on time and don’t have time to roast your own beets, a lot of grocery stores (such as my local Kroger store: Smith’s) are starting to carry freshly-roasted beets in the produce section. While they’re a little more expensive than raw beets, grabbing pre-roasted beets can be a time saver and save you some effort in the kitchen.

However, it is perfectly acceptable to roast beets a few days before you plan to eat them. This can reduce cooking time on the day of an event or holiday if you’re preparing a large meal. You can keep freshly cooked beets in the fridge for 4-6 days.

For those of you who are planning to roast the beets yourself, here’s a few tips to get it just right.

How to perfectly roast beets

  • Preheat the oven to 400 degrees F.
  • Trim the top of the beets to leave about 1 inch; do not trim the root.
  • Wrap each beet individually in aluminum foil and place them on a sheet pan.
  • Roast them for 50-60 minutes (depending on their size), or until a small sharp knife can easily be inserted in the middle.
  • Unwrap each beet and set aside to cool.
  • Peel the skin off of the beets and discard.
  • Slice each beet to be used in this citrus salad.
  • Tip #1: peel and slice the beets on parchment paper to prevent staining your cutting board. Use gloves to avoid staining your hands! (you don’t have to worry about staining with golden beets)
  • Tip #2: Use the beet greens in another dish — Make sure you thoroughly wash them, discard the tough stems, and then saute them in dishes just like you would with spinach or kale!

And the other salad additions? Avocado, some fresh basil (fresh mint would also be delicious!), goat (or feta) cheese, and some coarsely chopped pistachios (roasted sliced almonds are also delicious).

You can make this citrus salad ahead of time, as long as you keep the dressing, avocado, and nuts separated until right before serving.

I hope you love this citrus salad!

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Roasted Beet, Avocado, and Citrus Salad

5 from 3 votes
An absolutely delicious salad with roasted beets, avocados, and a variety of citrus: including a citrus vinaigrette. This salad is fresh, light, and tasty!
Print Recipe

Roasted Beet, Avocado, and Citrus Salad

5 from 3 votes
An absolutely delicious salad with roasted beets, avocados, and a variety of citrus: including a citrus vinaigrette. This salad is fresh, light, and tasty!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6 as a side
Author Chelsea

Ingredients

Dressing

  • 2 tablespoons fresh squeezed (regular) orange juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons good quality extra virgin olive oil
  • Fine sea salt and pepper

Salad

  • 4 beets (golden, red, or variety)
  • 2 navel oranges, separated (you'll use one for juice for the dressing!)
  • 2 tangelos
  • 2 cara cara oranges
  • 2 blood oranges
  • 2 Avocados,
  • 1/3 cup crumbled goat or feta cheese (I like goat best!)
  • 1/3 cup coarsely chopped pistachios
  • Optional: fresh basil

Instructions

  • Start by making the vinaigrette dressing. Whisk all the ingredients together except for the olive oil. Add in salt and pepper to taste. Slowly drizzle the olive oil in while whisking constantly. Pour into a mason jar and store in the fridge until you're ready to eat the salad.
  • To make the beats: Preheat the oven to 400 degrees F. Trim the top of the beets to leave about 1 inch; do not trim the root. Wrap each beet individually in aluminum foil and place them on a sheet pan. (For some extra flavorful beets: line the sheet pan with foil and top with 1-2 cups coarse kosher salt. Place the foil wrapped beets on top of this salt.) Roast them for 50-60 minutes (depending on their size) or until a small sharp knife can easily be inserted in the middle. Unwrap each beet and set aside to cool. Peel the skin off of the beets and then slice. (Tip: peel and slice the beets on parchment paper to prevent staining your cutting board. Use gloves to avoid staining your hands!) Toss the sliced beets with 1 tablespoon of the dressing, cover, and place in the fridge while preparing the rest of the salad.
  • Carefully slice the peels off the citrus. Cut the citrus into slices and carefully pop out any seeds. Set aside. Thinly slice the avocados. 
  • In a large bowl or platter, alternate adding different citrus, sliced beets, and sliced avocado. Top with goat or feta cheese, pistachios (coarsely chop), and fresh basil as desired. Season to taste with salt and pepper and serve with the dressing*
  • *Only dress and add avocado to what will be eaten that day. This salad doesn't sit well with dressing and the avocados will brown. If you are making this salad to enjoy throughout the week, I'd recommend preparing all of the ingredients and then storing them all separately and assembling what you will eat.

Video

Recipe Notes

This salad easily halves!

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10 Comments

  1. This salad alone is just so beautiful, but I really do love roasted beets so that also makes it super tasty and appealing. This would be a nice change from my lunch smoothie!

  2. 5 stars
    this is such a creative recipe, and beets, love them and always forget to use them in anything, they’re such a unique flavor, thank you for this, love it

  3. 5 stars
    Chelsea, this looks absolutely gorgeous! I’ve never tried citrus in salad – it looks like I’m seriously missing out. So I will definitely have to try this! ๐Ÿ™‚

  4. Thank you so much for this recipe!
    It was a hit at Christmas lunch today.
    Had to adapt it since it’s summer here and the only citrus available is just your everyday, plain orange. So I added mango for some diversity, haha! The dressing was really great too!

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