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Beet, Avocado, and Citrus Salad with Curry Vinaigrette

Serves 4 plus

Avocado and fruit are always an unexpected, but delectable duo. And the combination can tame any level of bitterness in salad greens.


  • 6 oz. organic lettuce (spinach, spring mix, or herb blend)

  • 2 medium beets, washed and trimmed ( no need to peel)

  • 1 ripe avocado

  • 2 whole citrus fruit (navel oranges, grapefruit…)


For the beets: Preheat oven to 400. Place beets on a small baking sheet and cook in oven until a knife can be easily inserted through the center, about 40- 60 minutes depending on size. Cooked beets can be made 3 days in advance, stored in fridge in an airtight container.

For the salad: Cut cooled beets into eighths (as wedges). Peel and segment citrus. Quarter avocado lengthwise and slice each quarter in half lengthwise, not cutting through skin. Peel back skin to have a total of 8 avocado slices. Toss lettuce with desired amount of dressing  (Refer back to my salad recipes for the Curry Vinaigrette recipe). Divide lettuce leaves among four bowls/plates and top with beet wedges, citrus segments, and avocado slices. Top with fresh cracked black pepper and serve immediately.

*Top with your favorite beans and cheese (goat or feta) to create a vegetarian, yet protein-rich main course salad.

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