$12.13 per recipe / $1.52 per serving
This refreshing Citrus Avocado Beet Salad combines juicy fruit, creamy avocado, and earthy beets, and a light honey vinaigrette. It’s the perfect healthy, colorful, and delicious salad!
I have developed a new-found-love for beets lately!
I would have never started eating them if I wouldn’t have started cleaning up my diet and incorporating more whole foods, but I’m so glad that I did because they are truly delicious!
When I found the idea for this citrus salad that included beets I knew it was going to be a winner! I took it to a family dinner and it was so good; everyone wanted seconds!
This citrus avocado beet salad recipe works because it’s:
- So healthy and refreshing! Made with whole ingredients, this salad is a healthy addition to any meal.
- Super easy to throw together. Using canned beets makes this recipe come together in no time!
- Beautiful! All of the contrasting colors and the pretty citrus rounds make this a show-stopping dish you’ll want to take to every event.
This recipe was adapted from Chelsea’s Messy Apron.
Step-by-Step Instructions
Add 2 Tablespoons lemon juice, 2 Tablespoons extra virgin olive oil, 2 Tablespoons honey, and salt and pepper to a small glass jar. Seal and shake until combined. Set aside.
Cut the ends off 2 navel oranges, 4 clementines, 2 cara cara oranges, and 2 blood oranges. Then use a small knife to remove the peel from each orange. Once peel is removed, slice each orange into rounds, removing the seeds if needed.
Arrange the citrus rounds on a large serving platter.
Open 15 ounces of canned, sliced beets and drain. Add beets to serving platter.
Cut 1 large avocado in half, remove the pit, and then slice into small wedges.
Coarsely chop ⅓ cup of pistachios. Top the citrus salad with the chopped pistachios, 7 fresh basil leaves, and ⅓ cup crumbled feta cheese.
Drizzle with prepared dressing and serve immediately.
Recipe Tips and Substitutions
The great thing about this recipe is that you can use whatever citrus you have on hand, or whatever is on sale at the store that week! When I planned this recipe, bags of all of the oranges I needed were on sale so I saved so much money!
Try goat cheese instead of feta for a creamier, less tangy flavor.
You can prepare the components (beets, citrus fruits, dressing) in advance and store them separately. Assemble the salad just before serving to keep it fresh.
If you can’t find cara cara or blood oranges, just grab whatever citrus is in season! You could even try this with grapefruit!
Recipe Costs
This recipe costs $12.13 to make which is $1.52 per serving! It’s a pretty affordable recipe considering some of the premium ingredients included.
Here’s a breakdown of the ingredient costs:
- Lemon juice – $0.15
- Olive oil – $0.57
- Honey – $0.86
- Salt and pepper – $0.05
- Navel oranges – $1.25
- Clementines – $1.18
- Cara cara oranges – $1.99
- Blood oranges – $1.31
- Beets – $0.78
- Avocado – $1.00
- Pistachios – $1.15
- Basil leaves – $0.89
- Feta cheese – $0.95
Serve This With
This salad is so refreshing in the summer! Pair it with these main dishes for a complete meal:
- Grape and Apple Chicken Salad
- Instant Pot Sweet and Sour Meatballs
- Crock Pot BBQ Chicken Thighs
- Brown Sugar Baked Salmon
This citrus salad also makes a delicious side in the winter when citrus is in season!
- Cream of Mushroom Meatloaf
- Lasagna Zucchini Boats
- Poppy Seed Chicken Casserole
- Maple Bacon Sheet Pan Salmon
FAQs
Toss the avocado slices in a bit of lemon or lime juice to prevent browning. Adding them just before serving also helps.
Grilled chicken, shrimp, or tofu are great additions for extra protein.
Arugula, spinach, or mixed baby greens are great choices. They add a fresh, leafy texture to the salad.
Citrus Avocado Beet Salad
Ingredients
Dressing
- 2 Tablespoons lemon juice, 3-4 lemons
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons honey
- salt and pepper
Salad
- 2 navel oranges
- 4 clementines
- 2 cara cara oranges
- 2 blood oranges
- 15 ounces canned sliced beets
- 1 large avocado
- ⅓ cup pistachios
- 7 basil leaves
- ⅓ cup crumbled feta
Instructions
- Add lemon juice, olive oil, honey, and salt and pepper to a small glass jar. Seal and shake until combined. Set aside.
- Cut the ends off navel oranges, clementines, cara cara oranges, and blood oranges. Then use a small knife to remove the peel from each orange. Once peel is removed, slice each orange into rounds, removing the seeds if needed.
- Arrange the citrus rounds on a large serving platter.
- Open beets and drain. Add beets to serving platter.
- Cut avocado in half, remove the pit, and then slice into small wedges.
- Coarsely chop pistachios. Top the citrus salad with the chopped pistachios, basil leaves, and feta cheese.
- Drizzle with prepared dressing and serve immediately.