roasted beet, orange, and avocado salad

Serves 2

Prep Time: 10 minutes

Cook Time: 35 to 60 minutes

Total Time: 45 minutes to 1 hour 10 minutes

• 2 medium beets
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 orange, halved, one half zested and juiced, one half peeled and cut into segments
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 avocado, split lengthwise, pitted, peeled, and diced

If you’re planning to double this recipe for leftovers, double everything but the avocado. The dressed beets and orange slices will hold up well in the fridge for a day or two, but avocado tends to turn brown and mushy. Your best bet is to add a fresh avocado to your leftovers right before serving. We also love adding delicate greens such as pea shoots or frisée to give the salad a little added texture.

Preheat the oven to 425°F.

Rinse the beets thoroughly and carefully stab all sides with a fork. Place in a medium bowl and add 1 tablespoon of the olive oil, tossing or mixing to thoroughly coat. Wrap the oiled beets in aluminum foil, pinching the top closed to create a seal. Place the beets in the center of a baking sheet and roast for 35 minutes. Check them by carefully opening the foil and sticking a thin knife into the center of a beet: If it goes in easily, the beets are done. If there’s resistance, close them back up and put back into the oven for 10 minutes. Repeat until the knife slides into the center of the beet easily. Let rest until cool enough to handle.

Remove the skin from the beets—you may want to wear gloves and an apron, as beet juice will stain your skin and clothes. Dice the beets into 1-inch pieces and place in a serving bowl.

In a small bowl, combine the remaining 1 tablespoon olive oil with the vinegar, orange juice, salt, and pepper and whisk until combined.

Add the orange segments and avocado to the beets. Drizzle with the dressing, sprinkle on the orange zest, toss to coat, and serve.

Make It a Meal: This fresh salad tastes great in all seasons. Serve with Perfect Whole Roasted Chicken, Beef Brisket, or Halibut with Citrus-Ginger Glaze.

✪Beets If you get whole beets with the stems still on, remove them before roasting. Cut them about an inch above the root, not any closer. You don’t want to risk cutting into the beet itself, as that will allow juice and flavor to leak out while roasting. Beets can vary in their cooking times, so don’t be surprised if yours require a full hour to fully roast. Plan ahead, or roast them on your meal prep day—they’ll keep in the fridge for 3 to 4 days. Make sure you peel them before storing, though—they’re easier to peel when they’re still warm.