My friend, Sawsan over at Chef in Disguise made this salad and posted it early this week and by luck we had all the ingredients on hand and by that same luck we needed something to go with our oven roasted Salmon. I can honestly say it was delicious, the flavours and textures really worked well together, please pop over to Sawsan’s blog and check out her photos (it was dark by the time I snapped the shots and my photos are pitiful!). If you don’t have salmon to eat with it, a little goats cheese would be very tasty indeed!
I left out the pomegranate seeds as they are now out of season and were $7.00 for a very small container! We should have substituted pine nuts for the pomegranate seeds…next time. Sawsan gave me a great tip, she said she buys her pomegranate when on sale and she seeds them into a little container and freezes them for just this type of application! That’s just genius, thank you for sharing that great tip!
Thank you Sawsan for another wonderful recipe.
Layered Avocado Beet Citrus Salad
Serves 3 (I made extra for lunch the next day)
Ingredients for the Salad:
- 4 Beets, roasted until fork tender, peeled and cubed
- 2 oranges sectioned and cut into cubes (juice reserved)
- 1 medium avocado, cut in half, pit removed and cubed
- 1 1/2 cups arugula leaves, cleaned and dried
Ingredients for the Dressing:
- 1/2 cup fresh orange juice (one to two oranges)
- 2 Tbsp olive oil
- 2 Tbsp vinegar
- 2 Tbsp fresh lemon juice
- 1/2 tsp honey
- 1/8 tsp sea salt
- 1/2 teaspoon mustard
Directions for the Dressing:
- Combine all ingredients into a small jar and shake well. Refrigerate.
Directions for assembly:
- Arrange the arugula leaves in the centre of the plate.
- Place a plating ring or square (7 cm) on top of the arugula leaves.
- Layer with the beets then the avocado and finally the oranges.
- Remove the ring and drizzle with the dressing.
- Enjoy!
This does look like a fantastic salad.. I have so many sweet oranges here to use up.. and I love avocado!! I love the original salad and I love your version as well!
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Thank you kindly Barbara, it was a very tasty salad that we are sure to make again and again!
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Avocado salad is among our favourites and I love how this one is stacked and topped with orange pieces – beautiful!
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It really does have a truly compelling flavour profile. Thank you for your kind words, Kelly, I am indeed flattered.
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I think I can make this and be a happy woman lol. I LOVE avocados.. I go as far as putting them on my light pizza, with lettuce, and cheese (not mozz). This looks delicious
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That’s quite interesting, Kay; although I do adore avocado in cold applications, I haven’t quite been able to enjoy it in warm or even hot applications. I’ll have to give it a go again. Thanks.
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What a beautiful and refreshing looking salad. And yes, that is a great tip about the pomegranates – I’ll be borrowing that. I’m sure this would have gone perfectly with your salmon.
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It really did Charlie, thank you. The creamy, smooth, buttery flavour of the avocado, the sweet, earthy flavour of the beets and the fresh pop of orange was delightful!
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The mixture of flavours and textures sound mouth wateringly delicious. Love it !
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Thank you kindly. They truly were wonderful and the orange really made it fresh!
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The brightness of the orange segments makes your photo pop.
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Thank you Sharyn, because it was night and dark, I had to saturate the photo in photoshop otherwise it was just flat!
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A beautiful salad and I can just imagine how good this would be with roasted salmon. And also how good it would be with goat cheese and pine nuts. Nice job!
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Thank you Kindly Betsy. I really love it that blogging introduces new recipes to us all the time. It’s so incredibly cool!
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I have learned to love beets more and more, the older I get – what a great combination of flavors.
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Hi Bill, I totally forgot about beets until about 10 years ago, and have been hooked ever since! My Mom used to pickle them which is interesting as well.
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This is on my list of things to try. I’m hoping it will help me develop a new found affection for beets. I like your suggestion of goat cheese and pine nuts too. I just goat cheese which would probably be a nice contrast to the sweetness of the beets.
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Roasting the beets in the oven really brings out their sweetness, Kristy, and pairing them with goats cheese is an incredible flavour combo. But if you find the red beets still a little too earthy, try golden beets, they are a bit milder.
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I was just checking my beet seeds and trying to decide how much of which to plant, Will be getting the early variety in real soon so I can make this salad. May be I will start some indoor.
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You must have an enormous garden Norma! Growing your own beets would be incredible! I’ve only one place with enough sunshine to grow anything and that’s the roof of my garage, so we only have potted vegetable — just tomatoes!
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Great looking salad Eva – I must have completely missed Sawsan’s post on this – will have to check it out. I definitely agree that pine nuts would make a worthy substitution – something to try myself. I love beetroot based salads, although I’ll be damned if I can find “raw”, uncooked beets here. They’re always pre-cooked which is really annoying 😦
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I would find that annoying too, Charles. I don’t particularly enjoy boiled beets, but I do love roasted beets, as well a shaved raw beets. Do you get golden beets in France?
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This is such a pretty salad. I love both versions.
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Thank you kindly, Greg!
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Oh, what a fabulous salad…I love both beets and avocados, so this sounds heavenly! And so darn pretty, too!
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Thanks Liz, it was a great flavour combo, that’s for certain.
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I am really glad you enjoyed the recipe my friend and thank you so much for the shout out.
I love the idea of the goat cheese and I think the pine nuts add a beautiful crunch to the salad,thank YOU for the great tips Eva 🙂
Wishing you a great day.
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So sweet of you to say, Sawsan. This is truly one of the benefits of blogging, to be inspired to create new things and to try new things from other peoples blogs! I just love it!
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This is a great recipe, isn’t it? Your substitution of pine nuts for the pomegranate seeds is a great idea, as is Sawsan’s for freezing the seeds when in season, to be used on the off months. Good things happen when blogs collide! 🙂
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Thank you kindly, John. Sawsan’s recipe really hit the spot, so fresh and tasty! I will surely make it again, hopefully when pomegranates are on sale!
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What a delicious looking salad.
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Thank you kindly, welcome back!
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