Citrus Salad with Roasted Beets, Avocado, Pine Nuts, and Basil Recipe
Introduction
This vibrant Citrus Salad is a refreshing mix of sweet and tangy flavors combined with creamy avocado and earthy roasted beets. Perfect for a light lunch or a colorful side dish, it’s dressed with a zesty lemon and Dijon dressing that ties all the elements together beautifully.
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
- 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 (approximately 1 tsp grated or pressed)
- 2 tsp honey
Instructions
- Step 1: Make the dressing by combining olive oil, lemon juice, sea salt, black pepper, Dijon mustard, grated garlic, and honey in a jar. Shake well until the mixture is creamy and emulsified. Set aside.
- Step 2: Prepare the citrus by cutting away the peels and slicing each fruit into rings. Arrange the citrus slices evenly on a large rimmed platter as you work.
- Step 3: Peel, pit, and thinly slice the avocado. Place the slices on the platter around the arranged citrus.
- Step 4: Peel and slice the roasted beets into wedges or rings depending on their size, then layer them between the citrus and avocado on the platter.
- Step 5: Sprinkle the pine nuts over the top and add a generous amount of torn fresh basil leaves for added freshness and aroma.
- Step 6: Before serving, if the dressing has separated, give it a good shake. Drizzle the dressing evenly over the salad and finish with freshly cracked black pepper, if desired.
Tips & Variations
- Toast the pine nuts lightly in a dry skillet for a nuttier flavor and crunch.
- Substitute basil with fresh mint or arugula for a different herbal note.
- Use raw beets if preferred; slice very thinly or grate for texture contrast.
- For extra brightness, add a splash of orange blossom water to the dressing.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 1 day to maintain freshness. The avocado may brown slightly over time, so it’s best to enjoy the salad soon after dressing. Leftover dressing can be kept refrigerated for up to 3 days and shaken well before using again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beets instead of roasted?
Yes, you can use raw beets thinly sliced or grated for a crunchier texture. Roasting, however, softens the beets and brings out their natural sweetness.
How do I prevent the avocado from browning?
Slice the avocado just before assembling and serve the salad promptly. The lemon juice in the dressing also helps slow browning, but avocado is best enjoyed fresh.
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Citrus Salad with Roasted Beets, Avocado, Pine Nuts, and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Citrus Salad combining a variety of fresh citrus fruits, roasted beets, creamy avocado, toasted pine nuts, and fresh basil, all brought together with a tangy, honeyed lemon-Dijon dressing. This salad is perfect as a light appetizer or side dish, offering a balance of sweet, tart, and earthy flavors with a delightful mix of textures.
Ingredients
Citrus and Vegetables
- 1 grapefruit
- 1 orange
- 1 blood orange
- 1 tangerine (optional)
- 1 medium or 2 small roasted beets (peeled and sliced)
- 1 large avocado (sliced)
Toppings and Garnishes
- 3 Tbsp pine nuts (toasted if desired)
- A handful of fresh basil leaves
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 (1 tsp grated or pressed)
- 2 tsp honey
Instructions
- Make the Dressing: In a mason jar, combine the extra virgin olive oil, lemon juice, sea salt, black pepper, Dijon mustard, grated garlic clove, and honey. Shake vigorously until the dressing is fully emulsified and creamy. Set aside.
- Slice Citrus: Carefully cut away the peels from the grapefruit, orange, blood orange, and optional tangerine. Slice the peeled citrus fruits into thin rings and arrange them evenly on a large rimmed platter as you slice them.
- Add Avocado: Peel, pit, and slice the large avocado into thin slices. Arrange the avocado slices around the citrus rings on the platter, creating a beautiful layering effect.
- Add Beets: Peel the roasted beets, then slice them into wedges or thin rings if the beets are smaller. Layer the beet slices between the citrus and avocado on the platter to add an earthy, sweet contrast.
- Garnish: Sprinkle the toasted pine nuts evenly over the salad. Tear fresh basil leaves by hand and scatter them generously across the top for a fresh herbaceous note.
- Dress and Serve: Before serving, if the dressing has separated, shake it again to recombine. Drizzle the dressing evenly over the salad just before presenting. Optionally, add freshly cracked black pepper to taste for an added kick. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Roasted beets can be prepared ahead of time: wrap beets in foil and roast at 400°F (200°C) for 45-60 minutes until tender.
- To toast pine nuts, cook them in a dry skillet over medium heat, shaking frequently, until golden and fragrant, about 3-5 minutes.
- If fresh basil is unavailable, fresh mint or cilantro can be used as an alternative herb garnish, changing the flavor profile slightly.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- This salad is best served immediately after dressing to maintain freshness and avoid avocado browning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for roasting beets if not pre-roasted)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: citrus salad, avocado salad, roasted beet salad, healthy salad, light salad, Mediterranean salad, pine nuts, fresh basil, lemon dressing
