So I can’t get enough of earthy beets paired with juicy fall and winter fruit.
I mean can you blame me?
Now I know that everyone isn’t on the beet train but I promise the red gems don’t taste like dirt…
That’s celery’s job.
Ha.
Anyway, I whipped up a beet and orange recipe about a year ago and boy I just had to revisit that fine pairing and do it even better.
Because this time around I invited creamy avocado to this here seasonal soiree and he always knows how to get the party started… in a classy and fabulous manner of course.
This salad is really quite simple, yet extremely flavorful and fresh, not to mention beautiful + healthy! *Gushing*
Exactly what I need when I tend to consume 50 shades of beige on the regular here in Seattle this time of year.
So, all you have to do is toss tender roasted beets and juicy sweet orange with balsamic vinegar and extra virgin olive oil.
You don’t need much “dressing” here since the orange’s juice contributes already and there’s no better way to ruin a fresh salad then to drown the thing in liquid–party foul numero uno is to serve dressing with a side of lettuce.
Now that your beets and orange are lightly coated in your super simple dressing, spoon the lovely mixture onto a bed of crisp butter lettuce blend, then top with luscious diced avocado and nutty pepitas, plus sea salt and fresh ground black pepper to help bring out all of those mouth-watering flavors.
Give yourself a pat on the back aka a very large glass of wine to celebrate mastering the whole eating healthily from scratch thing.
P.S. The ingredient amounts don’t have to be exact exact, I know produce varies in size and taste buds don’t always agree. So, whip up your perfect salad with the recipe as inspo!
P.P.S. Mixed greens would work in a pinch, or even arugula for that matter.
P.P.P.S. Yeah I still can’t supreme worth shi* so my orange sections got a little beat up in the prep process… no pun intended.
Butter Lettuce Salad with Roast Beets, Orange & Avocado
Ingredients
- 2 heaping cups butter lettuce blend; torn if necessary
- 1/2 cup diced roast beets*
- 1/2 medium-large orange (I like Cara Cara); supremed/sectioned and roughly chopped (use all juices too)
- 1/2 teaspoon balsamic vinegar
- 1 teaspoon extra virgin olive oil
- 1/4 medium-large avocado; diced
- 2 teaspoons toasted pepitas
- Sea salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Arrange the lettuce on a medium-sized plate or bowl.
- In another medium-sized bowl, add the diced beet, orange with juices, balsamic vinegar, and olive oil. Gently toss.
- Spoon the dressed beet and orange mixture over the lettuce.
- Top with the avocado and pepitas.
- Season with salt and pepper. *To roast beets, wrap each beet in foil and place directly on the middle rack of a 425 degree oven. Roast until a knife inserted in the center meets little resistance. Once cool enough to handle, rub the skins off with your fingers. Dice or prep as desired.