Citrus Beet Salad with Creamy Avocado Lime Dressing

by Angela (Oh She Glows) on March 6, 2012

IMG_7906

I’m a recent beet fan, however I can’t say I’ve made much time to cook with them. They just always seem like such a pain in the butt to prepare and cook, don’t they? The peeling, the red stains, the roots, the dirt. Bah. I used to pass them by for easier-to-prepare vegetables, even though I absolutely love cooked beets.

A while back, some of you suggested an easier way to prepare beets that has forever changed the way I look at them! I thought I would share that today, although I’m sure many of you know this little trick already…

I used to peel beets before roasting until some of you told me to do the opposite. Little did I know, after the beets are roasted, the skin just slips off when you rub it with your fingers! No peeler required.

IMG_7909IMG_7912

Roasting beets:

  • Preheat the oven to 425F
  • Trim the beets on each end, wash, and place on large sheet of tin foil.
  • Drizzle with oil and then wrap up the tin foil
  • Roast for about 45-75 minutes (depending on size of beets), checking every 15 minutes after the first 30 minutes or so.
  • To check for doneness, just prick beets with a fork. If it slides in fairly easy, it’s ready
  • With oven mitts on (it’s hot), unwrap the foil and allow to cool for about 5-10 minutes before handling
  • With bare hands or with plastic gloves, gently peel off the skin with your fingers (I do this over the sink). You may want to trim the ends a bit more too. Some parts of the skin will come off a bit easier than others, but not to worry as it doesn’t have to look perfect.

 

 

IMG_7913

After peeling the skin, slice into wedges and you’re good to go!

IMG_7956

It’s such a simple change in method, but for some reason it made the world of difference to me. I now roast beets once or twice a month…instead of…never. I like to roast at least 5 beets at a time so I have plenty of leftovers to throw into salads during the week. Like this glorious salad…

IMG_7975

Print

Citrus Beet Salad with Creamy Avocado Lime Dressing

Vegan, gluten-free, soy-free

By

According to World’s Healthiest Foods, beets are anti-inflammatory, rich in antioxidants, support detoxification, and are high in folate, manganese, fibre, potassium, vitamin C, iron, and more. A handful of reasons to dig in! Feel free to add nuts, seeds, grains, etc if you wish. I also suggest using a grapefruit on the sweeter side (such as a Ruby) or just leave out the grapefruit if you prefer

Yield
4 servings
Prep time
Cook time

Ingredients:

For the salad
  • 3 medium/large red beets
  • 3 medium/large golden beets
  • 2 navel oranges (or any variety)
  • 1 grapefruit (Ruby suggested), optional
  • Greens of choice (I used a mix of baby romaine and blanched beet greens)
  • Avocado Lime Dressing
For the dressing
  • 1/2 cup avocado flesh
  • 1/4 cup coconut cream (the cream from the top of the can)
  • 5 tbsp fresh lime juice, or to taste
  • 1 tbsp agave nectar (or other liquid sweetener)
  • 2 tbsp fresh orange juice
  • 1 tsp grapefruit juice (optional)
  • tiny pinch of salt

Directions:

  1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…mine took 60-75 minutes.
  2. With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.
  3. While the beets roast, prepare the citrus. De-pith and slice into segments (as shown in post). Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.
  4. Blend the dressing ingredients together in a processor. I used my mini processor and it worked well. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.
  5. To assemble, add greens (I used a mix of blanched beet greens and baby romaine), followed by the beets and citrus segments, top with nuts, seeds, and/or cooked grains, and finally the dressing.

Nutrition Information

Tips:

Dressing makes 2/3 cup

IMG_7910

Here’s something I hadn’t done before…segment a citrus fruit. It’s actually much easier than I thought it was, thanks to a little help from The Kitchn.

IMG_7941 IMG_7943

How to de-pith and segment citrus fruit

  • Chop off both ends of the citrus
  • With a paring knife, carefully slice off the peel, rotating your way around the fruit
  • Gently slice off any remaining pith (the white spongy part)
  • Slice the segments of the orange, being sure to slice around the thicker skin- you just want the juicy insides.

 

IMG_7944 IMG_7946IMG_7948 IMG_7950

For the dressing, I used my mini processor (that came with my immersion blender)…it worked perfectly and I didn’t have to dirty my big food processor. I use that mini processor so much these days.

IMG_7953

To build the salad, start with a bed of greens (I used a mix of baby romaine and blanched beet greens), then layer beets and fruit. Finally, pour on the dressing. Feel free to add on nuts, seeds (hemp seeds are yummy), and cooked grains if you wish.

IMG_7960 IMG_7963IMG_7964 IMG_7966

A delicious, energizing salad when you’re feeling in a spring clean mood.

If you roast the beets ahead of time, this salad won’t set you back more than 20 minutes and you can enjoy the healthful benefits of beets all week long.

Now who is ready for spring? It’s supposed to be 11C and sunny here tomorrow…bring it!

IMG_7967

What’s your favourite way to prepare beets?

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 46 comments… read them below or add one }

Page 3 of 3«123
char eats greens March 7, 2012 at 12:02 pm

Ahhh, I haven’t made beets in so long and now I just virtually ate one from your page hahahah. So picking some beets up this weekend (aka: grocery shopping day on Sunday). I think I have the same mini-processor as you and it is THE BOMB! I absolutely love it. Besides making this dressing this weekend, I might also use it for icing for a liiiiiiiitle mini-chocolate cake treat to myself ;)

Aren’t you loving the weather today?!? I’m walking around U of G campus with my winter coat in my hands versus on my body! Glorious!

Reply

Meghan March 7, 2012 at 12:26 pm

I just made this last night and it was delish. My 1-year old gobbled it up! I subbed almond milk (a little less than recipe) for coconut cream and maple syrup for agave. Definitely going to make this again!

Reply

Jasper @ crunchylittlebites March 7, 2012 at 1:28 pm

I’ll bet you cannot WAIT for summer so that you can begin growing your own awesome items :)

Reply

Elizabeth March 7, 2012 at 2:22 pm

I love beets! This looks fantastic. I always roast them and toss with arugula, oranges, dry roasted walnuts and a squeeze of lemon. Something about the pepperiness (made up word, ha) of the arugula with it…now I’m hungry!!!

Reply

Jen @ Life Starts March 7, 2012 at 4:14 pm

Ooh yum, that’s one heck of a unique and beautiful looking salad, I’m literally salivating as I type and there’s nothing like a new salad recipe to get me excited, they can so easily get old and tired, thank you!

Reply

Kate March 7, 2012 at 4:21 pm

Yay, a new salad dressing recipe! Just so you know, I’ve made lightened-up lemon tahini dressing not once, not twice, but three times in the last 3 weeks! Needless to say I’m obsessed. But next time I’m at the store I’ll have to purchase the ingredients to try this one out. The salad itself looks lovely too. I had a beet and citrus salad from Whole Foods a while back and I loved the combination of flavors.

Reply

Angela (Oh She Glows) March 8, 2012 at 9:41 am

Glad you enjoy it Kate :)

Reply

[email protected] March 7, 2012 at 4:44 pm

I am so loving your new header! This looks like a great, refreshing recipe.

Reply

Nicole March 7, 2012 at 8:07 pm

Thank you for this! I’ve been avoiding beets because I wasn’t sure how to roast/cook, etc. I hope to avoid red fingers.

Reply

Michele March 7, 2012 at 9:32 pm

You had me at “beet” and “avocado”…I love them both and together they’re heaven!

Reply

ALEXANDRA March 7, 2012 at 10:16 pm

my mom’s way and now how i do it is by putting them in boiling water for a few minutes and just as you said, the skin peels of by rubbing, then we slice them and place them on a platter forming a flower, pour some balsamic vinegar, olive oil on them, add some salt and pepper to taste…so delicious that even my children love them…loving your blog

Reply

Angela (Oh She Glows) March 8, 2012 at 9:38 am

That sounds incredible, I will have to try them that way!

Reply

Susan March 7, 2012 at 10:55 pm

Roasted beets is definately the way to go! I love mine drizzled with a yogurt-dill dressing – beets and dill are a match made in heaven. Your Clean Eating Beet, Carrot Apple Salad is a close second however, I’ve already made it three times in the last 2 months!

Reply

Carina @ veggie gourmet kitchen March 7, 2012 at 11:13 pm

I never made beets because of the mess. Once I had a white bunny and feed her a red beet. Well the poor thing had a pink face for weeks!! ( I know that didn’t bother her but it looked really funny). Because of that experience I always used the canned version;)
But after this lovely pics I give it a second chance…

Reply

[email protected] March 7, 2012 at 11:21 pm

What a gorgeous salad! It seems like we all love beets! This year for valentine’s day I spent a little extra time after I roasted and peeled the beets. I carved them into hearts and I made my husband a special “Heart Beet Salad.” It really turned out so lovely! Nothing like passionate, dark red hearts to say I Love You! Check it out! http://wp.me/p1iZrA-k0 Your site is lovely, and full of great information. Thanks for all the work that you do!

Reply

Angela (Oh She Glows) March 8, 2012 at 9:38 am

That’s a cute idea!

Reply

Maddy March 8, 2012 at 12:16 am

That dressing sounds divine! Can’t wait to make this

Reply

Mara March 8, 2012 at 12:25 am

1st time preparing beets, thanks to you Angela, with the roasting tips and this beautiful beet salad recipe! Never thought I would really enjoy all the ingredients in one salad – it was magnifique! You are Master Angela after all! Thank you for sharing and still can’t get over the dressing – perfection!

Reply

Angela (Oh She Glows) March 8, 2012 at 9:37 am

So glad that you liked it Mara!

Reply

Hollie March 8, 2012 at 12:40 am

made this today! Seriously SOOOO GOOD!!!! I love beets!

Reply

Kendra March 8, 2012 at 1:10 am

Beautiful! I cant wait til my local farmstand has beets.

Reply

Astrid March 8, 2012 at 1:30 am

Hey Angela, want to let you know I came across your blog a few weeks ago and i LOVE it! It seems like we enjoy all the same type of ingredients. I just made your frosty no bake chocolate cookies and one of your pasta dishes, YUMMY!

Lots of love from Norway xxx

Reply

Angela (Oh She Glows) March 8, 2012 at 9:37 am

Thanks Astrid!

Reply

Mimi Avocado March 8, 2012 at 1:15 pm

Thanks for this salad! We have citrus and avocados on the ranch. I see beautiful beets at farmers’ markets all the time, so now I’ll be buying some. Great idea to roast them and have on hand for salads! I love beets, but my husband won’t eat them. That’s okay: more for me! Shared a link to your recipe on Facebook/Avocados.Direct today!

Reply

Sharon @ Bit of the Good Stuff March 8, 2012 at 4:28 pm

Thank you so much for sharing your tips on how to roast beets. I’ve never done this myself, but would love to give it a try. Your beet salad is absolutely beautiful! :)

Reply

Jen March 8, 2012 at 5:29 pm

I am one who normally doesn’t like beets, but I keep trying to like them because I know how healthy they are. So I made this salad and I have to say that with this dressing, I totally love them!! I added chickpeas and a few slivers of red onion to my salad (over spinach) and ate it all up. Even my 2 1/2 year old daughter, who also doesn’t like beets, ate them with this dressing.

Reply

Angela (Oh She Glows) March 8, 2012 at 5:52 pm

That makes me so happy Jen!

Reply

Loretta Burn March 10, 2012 at 8:24 am

I love beets steamed, then after they are cooked, Toss them in a little grapeseed oil, salt, pepper and either blue cheese or feta.

Reply

Meghan March 12, 2012 at 8:37 am

This recipe is great! I made it this weekend. Angela, do you have any idea how long the dressing will keep stored in the fridge?

Reply

Angela (Oh She Glows) March 12, 2012 at 9:17 am

I’m not too sure as ours didn’t last too long…I would guess 2-3 days.

Reply

Melissa March 12, 2012 at 9:54 pm

I roasted 5 beets tonight but somehow only 2 made it into the fridge! Nom Nom. The roasting method worked so perfectly! Too bad my husband hates beets, or… good thing, more for me!

Reply

Angela (Oh She Glows) March 13, 2012 at 10:42 am

I heard boiling them also works very similar :)

Reply

Melissa March 14, 2012 at 10:28 am

I’m eating this salad for lunch today and it is DELISH! I added walnuts for some protein, and it is delicious. Thanks Angela!

Reply

Val March 18, 2012 at 11:56 am

I LOVE BEETS! I purchase about 10 or so at a time to use for left-overs as well. I scrub them really well, no peeling involved(I eat them with the skin on!), either quarter them or slice them and toss some olive oil and black pepper. Lay them evenly on a roasting pan, roast for 30 mins, flip, roast another 15 or so. Dump them in a large bowl, drizzle balsamic vinegar on them, dill or fresh parsley and eat immediately or marinate for a day. Soooooooo delicious!!! Yes, wear gloves :)

Reply

Phil February 24, 2016 at 2:35 pm

I agree. I don’t worry about peeling the beets either. Just trim, wash and dry, toss in oil,salt and pepper and away you go.

Reply

The Vegetarian March 26, 2012 at 2:52 am

I always loved colorful foods! LOL. The way you made this salad makes me very excited to eat this salad. Not to mention, I so love avocados. It’s a good thing I heard that it’s in season?

Reply

Joan May 4, 2012 at 1:49 am

Your salad looks beautiful!

It’s hot here after May 1st, and I avoid using my oven as much as possible until October. Easy peasy way to cook beets: After taking off the greens, etc., clean thoroughly. Slice into rounds, 1/4 to 1/2 inch thick. Set Cuisinart Griddler to 425 degrees F. Grill beet rounds until fork goes in easily (don’t scratch the grill!).

Season to taste – make them sweet or salty, depending on mood. No need to peel them – the skins get soft and are just as tasty as the rest of the beet.

New here – loving your blog! (Also a Green Monster fan, though I’ve always called them Green Smoothies.)

Reply

Lisa June 2, 2012 at 4:19 pm

Is their a substitite i can use for the coconut in tge dressing? Wpuld luv to make this

Reply

Angela (Oh She Glows) June 4, 2012 at 8:07 am

hmm not that I have tried out personally. I hesitate to say anything in case it doesn’t work. You might be able to get away with using more avocado and a touch of almond milk to thin out as desired.

Reply

Laura June 12, 2012 at 3:18 pm

Yay! I just made this salad… I have been wanting to try it ever since you posted it but the first week I had it on my mind, I ended up eating all my beets before I could make them into a salad! Thanks for the dressing recipe…it tastes like ice cream! It’s fantastic!!!

Reply

Carole Hurley June 29, 2012 at 5:32 pm

Hi! Two of my grandsons and I picked beets this morning in our garden. I had roasted beets with other veggies, and not on the tinfoil, but I did it your way today. They turned out very good, and found out, I could peel them after being roasted!!! A lot easier than boiling them. Our boys really like the pickled beets the best, but maybe these will grow on them!!

Reply

Charlene Hanson July 13, 2012 at 12:41 pm

Ditto on cleaning beets, no matter whether they are raw or cooked. I use disposable gloves and am happy.

Reply

dee m September 3, 2012 at 11:01 pm

wow.. love the colorful palet appeal with this recipe! we are huge beet fans..that’s why we grow a 80 foot row of beets every garden season…. I blanch and peel, I find that I love doing the beets out of all the other veggies in the garden to be the easiest..haaaa I freeze my beets in slices, when thawed we roast them for eating and esp. for putting on our homemade gluten free pizzas… another favorite is sliced beets drizzled with balsamic vinegar, topped with goat milk cheese or feta cheese.. I made pickled beets to can for over 30 yrs, but after making them with the balsamic vinegar a couple years back, I stopped canning them. we love roasted beets with roasted brussel sprouts, they compliment each other. looks like I will be visiting your site more often then not. looking forward to more recipes and checking out your past recipes. yummo. :) p.s. fresh beets will stay fresh for quite a long time washed, dried and put in a gallon ziploc bag in the frig. .. they will stay nice and crispy..I like to put a dry paper towel in the bag to absorb any moisture. :)

Reply

Robin September 4, 2012 at 2:17 pm

Is coconut cream still considered vegan? I saw a recipe for coconut cream and it had milk or cream in the ingredients. Your directions only say top of the can….. Top of what can? I do have some light coconut milk in my pantry right now and have never used coconut milk or water before. Could you please elaborate on this part of the instructions? Thanks so much! I am excited to try this and I love Beets!

Reply

Angela (Oh She Glows) September 4, 2012 at 5:58 pm

Hey Robin – yup it’s vegan, at least what I use is. I’ve never seen it non-vegan before. this post might be helpful for you to see it in full effect http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

Reply

Rhona July 18, 2013 at 2:12 pm

This dressing is insanely delicious. I just got done making it for the salad, and I did add the zest of one lime, some salt, and as the sweetener, some of the “juice” from the can of coconut creme. I cannot wait to put it all together.

Reply

Leave a Comment

Previous post:

Next post: