This time of year calls for a light cleanse, and seasonal produce is perfect for that. Simple, colorful, and flavorful, this citrus, beet, and avocado salad leaves you refreshed and satisfied. Use the recipe as a guide—mix and match citrus, beets, nuts, and herbs based on what you find at the farmer’s market.
The salad balances bright citrus, earthy beets, and creamy avocado with a zesty vinaigrette and crunchy nuts. It’s easy to prepare, visually striking, and versatile enough to serve as a starter, a side, or a light main with some grilled protein.
The Citrus
Winter brings a wonderful variety of citrus. Blood oranges, navel oranges, and Cara Cara oranges are all excellent choices. Cara Cara oranges have a rosy interior and a bright, slightly sweet flavor that pairs beautifully with beets and avocado. Use whichever citrus you enjoy—mixing varieties adds color and subtle differences in acidity and sweetness.
The Beets
Beets are at their best in cooler months. Their earthy flavor and vibrant color make them a standout in this salad. For the prettiest presentation, choose a mix of red and golden beets when possible.
How to Cook Beets
Beets can be roasted, steamed, or boiled. Roasting concentrates their sweetness and enhances color contrast; steaming keeps them tender and bright. To steam, cook whole beets (with skin on) for about 30–45 minutes depending on size, until a paring knife slides in easily.
After cooking, allow the beets to cool slightly, trim the stems and roots, and peel the skins with a paper towel or by rubbing them off. Wearing gloves can prevent staining from red beet juice. Slice the beets thinly for an elegant layered salad, or cube them for a more rustic presentation.
The Avocado
Avocado brings creamy texture and rich flavor that contrasts nicely with bright citrus and firm beets. If you don’t have California avocados in season, other good-quality avocados work well. Slice just before serving to keep them fresh and vibrant; a light squeeze of citrus over the slices helps prevent browning.
The Vinaigrette
This citrus vinaigrette is simple: lemon and lime juices with a bit of zest, minced shallot, honey for balance, Dijon mustard for body, salt and pepper, and high-quality extra virgin olive oil. You can also stir in a splash of orange juice for added sweetness and aroma. Whisk the acidic ingredients first, then emulsion the oil in slowly for a smooth, bright dressing. Extra vinaigrette keeps well in the fridge for a few days and is delicious on greens or seafood.
Toppings
A crunchy element adds texture: toasted hazelnuts are nutty and pair especially well with citrus and avocado. Walnuts, pecans, or pistachios are also excellent alternatives. Finish with a few shavings of Parmigiano-Reggiano or a scatter of fresh herbs like parsley or mint for brightness.
To assemble, either toss all ingredients gently in a bowl with the vinaigrette or layer slices of citrus, beets, and avocado on a platter and drizzle the dressing over the top. Add nuts and shallot slices last so they retain texture and flavor.
More Delicious Salad Recipes
- Baby Arugula Salad with Lemon Vinaigrette and Parmesan
- Warm Beet Salad with Microgreens, Bacon and Goat Cheese
- Kale Salad with Miso Vinaigrette and Scallops
- BLT Salad with Arugula
Beet and Avocado Salad with Citrus
Justin McChesney-Wachs
10 mins
10 mins
2
Salad
American
Ingredients
- 1 Blood Orange, peeled and sliced
- 1 Cara Cara Orange, peeled and sliced
- 1 Cooked Red Beet, peeled and sliced
- 1 Cooked Golden Beet, peeled and sliced
- 1 Avocado, sliced
- 1/4 cup Toasted Hazelnuts
- 1 Shallot, sliced thin and divided
- 1 tbsp Meyer lemon juice (or regular lemon)
- 1 tbsp Lime juice
- Zest from the lemon and lime
- 1 tsp Chopped shallot
- 1 tsp Honey
- 1/2 tsp Dijon mustard
- 3 tbsp Extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, whisk together the lemon juice, lime juice, zest, chopped shallot, honey, Dijon, and a pinch of salt and pepper. Let the mixture sit while you prepare the salad ingredients to meld the flavors.
- Just before serving, whisk in the olive oil to emulsify the dressing. Taste and adjust: add more honey and oil if the dressing is too sharp, or more lemon and lime if you want extra brightness.
- Arrange sliced citrus, beets, and avocado on a platter or in a bowl. Drizzle the vinaigrette over the salad, then scatter toasted hazelnuts and the remaining thinly sliced shallot on top.
- Finish with a few shavings of hard cheese or a sprinkle of fresh herbs if desired. Serve immediately.
Notes
This recipe is a flexible template. Swap citrus varieties, use different nuts, or add greens to make it your own. Leftover vinaigrette keeps in the refrigerator for several days and is delicious on other salads or grilled fish.
Tried this recipe?
Let us know how it turned out in the comments.