Roasted Beet Orange Avocado Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 7-8 small beets (about 1½ – 2 inches in diameter)

02 - 2 fresh oranges

03 - 1 ripe but firm avocado, cut into ½-inch slices

04 - Small handful of micro greens

→ Dressing & Garnish

05 - ¼ cup extra virgin olive oil, plus extra for drizzling

06 - 1 tablespoon plus 1 teaspoon sherry vinegar

07 - 3 tablespoons toasted hazelnuts, coarsely chopped

08 - Kosher salt and freshly ground black pepper to taste

09 - 1 tablespoon fresh orange juice

# Instructions:

01 - Preheat oven to 400°F (200°C). Clean the beets leaving a small stem, place in a roasting pan, and fill halfway with water. Add 2 tablespoons olive oil, salt, and pepper. Cover tightly with foil and roast for 45-60 minutes until tender when pierced.

02 - Transfer beets to a bowl and let cool until handleable. Peel them while still warm using your hands or a kitchen towel. Cut into quarters.

03 - Trim the ends off the oranges and carefully remove all peel and white pith. Segment the oranges between membranes and set aside. Squeeze the remaining core for juice.

04 - Toss the beets with remaining olive oil, sherry vinegar, and orange juice. Arrange on a platter, add avocado slices, season with salt and pepper. Top with orange segments, hazelnuts, and micro greens. Finish with a light drizzle of olive oil.

# Notes:

01 - Despite its simple ingredients, this salad offers wonderful contrasts in texture and flavor - sweet oranges, earthy beets, creamy avocado, and crunchy hazelnuts.

02 - Don't discard beet greens - they can be sautéed with garlic like spinach or kale.

03 - For a quick alternative, pre-cooked beets from stores like Trader Joe's work well.

04 - Try yellow beets and blood oranges for an exciting color variation.

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