Roasted Beet, Avocado, and Orange Salad (Vegan, Gluten-Free) – a delicious recipe with Red, Vegetable Oil, Avocado, Oranges, Pistachios, Tarragon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 450 degrees F.
2
Wash beets and remove the greens (but save them for another recipe).
3
Pat dry and place beets on a sheet of foil and rub with vegetable oil.
4
Tightly close the foil packets and roast on a baking sheet for 4560 minutes, or until a fork easily slides into them.
5
Immediately run beets one by one under cool water while rubbing the peels off.
6
The water will make them feel cool enough to handle but be careful as they are still very hot.
7
Set them aside to cool.
8
Cut avocado, orange, and beets into small slices or large rounds, depending on your plating design.
9
Layer beets on plate first to keep them from staining the other ingredients.
10
Layer avocado and orange on top, then sprinkle with pistachios, tarragon, sea salt, and a healthy drizzle of olive oil.
11
Serve immediately at room temperature.
12
If preparing in advance, keep ingredients stored separately until right before serving.
35
kcal
Calories
1
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Medium-Large Red Or Yellow Beets, 1 teaspoon Vegetable Oil, 1 Ripe Avocado, 2 Oranges, and more.
Yes, Roasted Beet, Avocado, and Orange Salad (Vegan, Gluten-Free) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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