Orange, beetroot and avo salad

Orange, beetroot and avo salad: Refreshing salad for summer. Image: Adobe

Orange, beetroot and avocado salad: Healthy, juicy summer side dish

Prepare a refreshing salad with a burst of refreshing citrus flavour for your next special occasion. This orange, beetroot and avocado salad is a must-try!

Orange, beetroot and avo salad

Orange, beetroot and avo salad: Refreshing salad for summer. Image: Adobe

Looking for a hearty salad to complement your main meal? Try this delicious orange, beetroot and avocado salad. It is a flavour-packed salad with a burst of juicy orange on your palate.

Our orange, beetroot and avocado salad is a combo of roasted beetroot with raw salad ingredients. Sprinkled with salty sunflower seeds and a drizzle of balsamic vinegar, this salad is not to be missed. The inclusion of orange segments adds a refreshing citrus flavour to the mix. Indeed, a feast of textures and strong flavours!

Although the citrus season is still a few months away, make yourself ready for the juiciest oranges from Schoonbee Landgoed in the heart of the Loskop Valley. Their supreme quality of citrus fruit will bring an exciting new dimension to your cooking expeditions.

Start off this salad by roasting the beetroot. Then, it will take you less than 15 minutes to assemble this healthy orange, beetroot and avocado salad. And don’t be surprised if this colourful side dish diverts some attention from your main meal!

Orange, beetroot and avocado salad recipe

5 from 3 votes
Recipe by Schoonbee Landgoed Course: SidesCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 1 small bunch beetroot, trimmed

  • 2 slices rustic bread, torn into 3 cm pieces

  • ¼ cup extra-virgin olive oil

  • coarse salt and freshly ground pepper

  • 2 teaspoons balsamic vinegar

  • 2 tablespoons Schoonbee Landgoed’s orange juice or freshly squeezed orange juice

  • 2 naval oranges, peeled and segmented

  • 2 sliced avocados

  • 2 cups spinach

  • 1 tablespoon toasted and salted sunflower seeds

Method

  • Heat the oven to 220°C.
  • Wrap the beetroot tightly in foil and roast until tender (approximately 1 hour). Remove from the oven.
  • Once the beetroot has cooled down, remove the skin and slice.
  • While the beetroot is in the oven, toss the bread pieces with 2 tablespoons oil, salt and pepper. Toast until golden brown (approximately 6 minutes).
  • Mix all the ingredients in a salad bowl, except for the sunflower seeds, vinegar, orange juice and remaining 2 tablespoons of oil.
  • Whisk the vinegar, orange juice and remaining 2 tablespoons of olive oil together. Season with salt and pepper and drizzle over the salad. Top with sunflower seeds.

Notes

  • The secret of crispy croutons is tearing the bread. The nooks and crannies absorb more olive oil than evenly sliced pieces.

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