Avocado and Beet Salad with Orange-Dijon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 25 min Serves 2 California cuisine 380 cal/serving
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado and Beet Salad with Orange-Dijon Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.

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.

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