Sweet oranges, earthy beetroot, and buttery avocado make this Beetroot, Orange & Avocado Salad a fresh, colorful dish inspired by your photo. Tossed with a bright citrus dressing, fresh parsley, and cracked black pepper, every bite balances sweet, tangy, creamy, and savory flavors.
This easy salad is perfect for a light lunch, a refreshing side dish, or an elegant starter for family dinners and special occasions. Best of all, it requires very little cooking if you use ready-cooked beetroot.
- Prep time: 15 minutes
- Cook time: 35–45 minutes if cooking raw beetroot; 0 minutes with ready-cooked beetroot
- Total time: 15 minutes with ready-cooked beetroot
- Servings: 4
- Course: Salad, side dish
- Cuisine: Mediterranean-inspired
- Diet: Vegan, vegetarian, dairy-free, gluten-free
Why You’ll Love This Beetroot Orange Salad
- Beautiful natural colors: Deep red beetroot, bright orange segments, and green avocado make a stunning bowl.
- A delicious flavor balance: Earthy beetroot pairs beautifully with sweet citrus and creamy avocado.
- Simple ingredients: You only need a few fresh ingredients and a quick homemade dressing.
- Easy to customize: Add leafy greens, nuts, seeds, or chickpeas to make it your own.
- Naturally plant-based: This recipe is vegan and dairy-free without needing substitutions.
Ingredients You’ll Need
For the salad
- 3 medium cooked beetroot, peeled and cut into wedges (about 350–400 g)
- 2 medium oranges
- 2 ripe but firm avocados
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon pumpkin seeds, optional
- Salt and freshly ground black pepper, to taste
For the citrus dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey (use maple syrup for a vegan recipe)
- 1 small garlic clove, finely grated, optional
- A small pinch of salt
- Freshly ground black pepper, to taste
Ingredient tips: Choose beetroot that feels firm and avocados that yield slightly when pressed. Sweet, juicy oranges work best, while fresh lemon juice adds a lively contrast to the earthy beetroot.
Step-by-Step Instructions
Step 1: Prepare the beetroot
If using ready-cooked beetroot, drain it and pat it dry with paper towels. Cut each beetroot into bite-sized wedges, keeping the pieces similar in size so they are easy to eat.
For raw beetroot, scrub the roots and trim the tops. Wrap them in foil and roast at 400°F (200°C) for about 35–60 minutes, depending on size, until a knife slides easily into the center. Cool, peel, and cut into wedges.
Step 2: Peel and segment the oranges
Remove the peel and as much of the white pith as possible. Slice the oranges into rounds or carefully cut between the membranes to create neat segments.
Save a little juice from the cutting board for the dressing if desired. Removing excess pith helps the finished salad taste sweet and fresh rather than bitter.
Step 3: Slice the avocado
Cut the avocados in half, remove the pits, and peel away the skin. Slice the flesh into thick wedges just before assembling the salad.
A squeeze of lemon juice over the slices helps slow browning. Handle the avocado gently to keep the pieces intact.
Step 4: Whisk together the citrus dressing
Combine the olive oil, orange juice, lemon juice, Dijon mustard, maple syrup or honey, optional garlic, salt, and pepper in a small bowl.
Whisk until the mixture looks lightly emulsified. Taste and adjust the balance: extra lemon makes it tangier, while a little more orange juice or maple syrup adds sweetness.
Step 5: Arrange the beetroot and oranges
Place the beetroot wedges in a large serving bowl or arrange them across a wide platter. Tuck the orange segments between the pieces so the colors are evenly distributed.
Drizzle a little dressing over the beetroot and oranges, then turn them gently to coat. This helps the earthy and citrus flavors come together before the avocado is added.
Step 6: Add the avocado and fresh herbs
Nestle the avocado slices among the beetroot and orange segments. Scatter the chopped parsley over the top, then add freshly ground black pepper and pumpkin seeds if using.
Pour over the remaining dressing a little at a time. Toss very gently, or leave the ingredients arranged in layers for a presentation similar to your photo.
Step 7: Garnish and serve
Finish with a final squeeze of lemon, if desired, and taste for salt and pepper. Serve straight away while the avocado is fresh and the orange segments are juicy.
For a more filling meal, serve the salad with warm crusty bread, quinoa, or roasted chickpeas.
Tips for the Best Beetroot, Orange & Avocado Salad
- Prevent everything from turning red: Beetroot can stain the avocado and orange. Dress the beetroot first, then add the avocado and oranges near the end.
- Choose the right avocado: A ripe but firm avocado holds its shape better than an overly soft one.
- Use freshly squeezed citrus: Fresh orange and lemon juice give the dressing a brighter flavor than bottled juice.
- Keep the dressing balanced: Beetroot is earthy and oranges are sweet, so a little acidity is essential.
- Serve immediately: The salad tastes freshest just after assembly, when the avocado is green and the textures are distinct.
- Make it more substantial: Add cooked quinoa, white beans, or chickpeas for extra protein and fiber.
Easy Recipe Variations
Beetroot Orange Feta Salad
Add crumbled feta for a salty, creamy contrast to the sweet orange and earthy beetroot. This variation is vegetarian but not vegan.
Crunchy Beetroot Salad
Sprinkle toasted walnuts, pumpkin seeds, or sunflower seeds over the finished salad for extra crunch.
Chickpea Beetroot Salad
Add a cup of drained, rinsed chickpeas to make this colorful side dish more filling for lunch.
Beetroot Citrus Green Salad
Serve the ingredients over baby spinach or arugula for a peppery, leafy variation.
What to Serve with This Salad
10
The refreshing citrus dressing pairs well with a variety of savory dishes. Try this salad alongside:
- Grilled chicken or fish
- Roasted vegetables and potatoes
- Quinoa or couscous
- Chickpeas or white beans
- Crusty bread or garlic toast
- A Mediterranean-style grain bowl
For a light lunch, enjoy a generous serving on its own. At dinner, it makes a colorful side for roasted vegetables, grilled fish, or your favorite plant-based main course.
Make-Ahead and Storage Instructions
Make ahead: Cook the beetroot and prepare the dressing up to 2 days in advance. Store both separately in airtight containers in the refrigerator.
Refrigeration: Once assembled, refrigerate leftovers promptly in a covered container and eat within 1–2 days for best quality. The avocado may brown, and the beetroot may tint the other ingredients.
Best meal-prep method: Keep the beetroot, orange segments, avocado, and dressing separate. Slice the avocado and assemble the salad shortly before serving.
Freezing: Freezing is not recommended because fresh oranges and avocado lose their texture after thawing.
Food safety: Refrigerate perishable ingredients within 2 hours of preparation, or within 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use canned beetroot?
Yes. Choose plain cooked beetroot without added vinegar or pickling spices if you want the flavor closest to the photo. Drain and pat it dry before slicing.
Can I prepare beetroot orange salad the night before?
You can prepare the beetroot, orange segments, and dressing in advance. Keep them refrigerated separately and add freshly sliced avocado just before serving.
Which oranges work best?
Navel oranges are an excellent everyday choice because they’re sweet and easy to segment. Blood oranges also work beautifully and add a deeper red color.
Is this beetroot orange avocado salad vegan?
Yes, provided you use maple syrup instead of honey and check that the mustard and other ingredients are vegan-friendly.
Can I use lemon dressing instead of orange dressing?
Certainly. Replace the orange juice with extra lemon juice and add a little more maple syrup to balance the sharper acidity. Taste as you go.
How do I stop beetroot from staining the other ingredients?
Coat the beetroot separately with a little dressing before assembling the salad. Add the avocado and orange segments afterward and avoid vigorous tossing.
Nutrition Information
Estimated per serving, based on 4 servings and the ingredients listed. Values vary with avocado size and the amount of dressing used.
Calories
310
Protein
4 g
Carbs
27 g
Fat
22 g
Fiber
10 g
Sugar
15 g
Printable Recipe Card
Beetroot, Orange & Avocado Salad
A fresh, colorful vegan salad with earthy beetroot, juicy oranges, creamy avocado, and zesty citrus dressing.
Prep
15 min
Cook
0 min*
Yield
4 servings
*Using ready-cooked beetroot.Choose servings2 servings4 servings8 servings
Ingredients
- 3 medium cooked beetroot, cut into wedges
- 2 oranges, peeled and segmented
- 2 ripe but firm avocados, sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon pumpkin seeds, optional
- Salt and black pepper
Citrus dressing
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Optional grated garlic
Instructions
- Cut the cooked beetroot into wedges.
- Peel and segment the oranges.
- Slice the avocados just before serving.
- Whisk all dressing ingredients together.
- Toss beetroot with a little dressing.
- Arrange beetroot and oranges in a serving bowl.
- Add avocado, drizzle with the remaining dressing, and garnish with parsley and seeds.
- Season to taste and serve fresh.
