Avocado and Beet Salad with Orange-Dijon Dressing
A vibrant, earthy salad featuring tender roasted beets and creamy avocado, tossed in a bright citrus vinaigrette with peppery arugula. This california-inspired salads (vegetarian, gluten-free) ready in about 45 minutes blends medium beets, ripe avocado, arugula into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium beets
- 1 ripe avocado
- 2 cups arugula
- 1/2 cup cherry tomatoes
- 2 tbsp orange juice
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 1/2 tsp honey
- 1/4 tsp salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and diced medium beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; roast for 25 minutes until tender.
- Step 2: While beets roast, whisk 2 tbsp orange juice, 1 tbsp Dijon mustard, 1/4 cup olive oil, 1/2 tsp honey, 1/4 tsp salt, and a pinch of black pepper in a small bowl until emulsified.
- Step 3: Combine 2 cups arugula, 1 diced ripe avocado, and 1/2 cup halved cherry tomatoes in a large bowl; add roasted beets and toss gently.
- Step 4: Pour dressing over salad and toss again until evenly coated, then serve immediately.
Frequently asked questions
How long does Avocado and Beet Salad with Orange-Dijon Dressing take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado and Beet Salad with Orange-Dijon Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado and Beet Salad with Orange-Dijon Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Beet Salad with Orange-Dijon Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Beet Salad with Orange-Dijon Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The dressing was the star! I doubled the orange zest and it cut through the richness perfectly. Everyone asked for the recipe.
- ★★★★★
Loved the bright flavors—beets aren’t usually my thing, but this made me a convert. Quick to make too!
- ★★★★★
This is now my go-to for potlucks. The dressing is addictive and the colors make it look like art on a plate.
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