Avocado and Beet Salad with Orange-Dijon Dressing

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, earthy salad featuring tender roasted beets and creamy avocado, tossed in a bright citrus vinaigrette with peppery arugula. This California-inspired salad recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs beets, avocado, arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Pour dressing over salad and toss again until evenly coated, then serve immediately.