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Citrus Salad with Beets, Avocado, Pine Nuts, and Lemon Vinaigrette Recipe

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4 from 10 reviews

This vibrant Citrus Salad with Beets and Avocado features a delightful combination of citrus slices, roasted beets, creamy avocado, crunchy pine nuts, and fresh basil, all tossed with a bright and sweetened Lemon Vinaigrette. It's a fresh, colorful, and elegant dish perfect for winter gatherings or holiday parties, offering a refreshing mix of flavors and textures.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Salad Ingredients

  • 1 grapefruit
  • 1 orange
  • 1 blood orange
  • 1 tangerine (optional)
  • 1 medium or 2 small roasted beets, peeled and sliced
  • 1 large avocado, sliced
  • 3 Tbsp pine nuts, toasted if desired
  • A handful of fresh basil leaves

Lemon Vinaigrette Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper, freshly ground
  • 1 tsp Dijon mustard
  • 1 medium garlic clove (about 1 tsp grated or pressed)
  • 2 tsp honey

Instructions

  1. Make the Dressing: In a mason jar, combine the olive oil, freshly squeezed lemon juice, sea salt, black pepper, Dijon mustard, grated garlic, and honey. Shake vigorously until the dressing is well combined and creamy. Set aside to let the flavors meld.
  2. Slice Citrus: Remove the peels from the grapefruit, orange, blood orange, and tangerine if using. Slice each citrus fruit into thin rings. Arrange these citrus slices evenly on a large rimmed platter as you go.
  3. Add Avocado: Peel and pit the avocado. Thinly slice it and arrange the slices gracefully on the platter around the citrus slices to create an appealing presentation.
  4. Add Beets: Peel the roasted beets if not already peeled, and slice them into wedges or rings depending on their size. Layer the beet slices between the citrus and avocado for a beautiful color contrast.
  5. Garnish: Sprinkle the pine nuts evenly over the entire salad to add crunchy texture. Tear fresh basil leaves by hand and scatter them generously on top to impart fresh herbal brightness.
  6. Dress and Serve: If the dressing has separated, shake it again before use. Just before serving, drizzle the lemon vinaigrette evenly over the salad. Optionally, add freshly cracked black pepper to taste. Serve immediately to enjoy the crisp textures and fresh flavors.

Notes

  • You can roast the beets ahead of time following your favorite recipe or speed up the process by cooking them in an Instant Pot in about 30 minutes.
  • Beets can be roasted up to 3 days in advance and refrigerated.
  • To make ahead, prepare the dressing and slice the citrus and beets, then store them separately in the fridge for up to 6 hours.
  • Slice the avocado and assemble the salad just before serving to keep the avocado fresh and prevent browning.
  • Once dressed, the salad is best eaten immediately to enjoy the fresh and vibrant textures.

Find it online: https://zaracooking.com/citrus-salad-with-beets-avocado-pine-nuts-and-lemon-vinaigrette-recipe/