Citrus, Beet and Avocado Salad

By Ali Slagle

Updated Feb. 19, 2024

Citrus, Beet and Avocado Salad
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(433)
Comments
Read comments

This is winter’s caprese: shingled slices of the season’s peak produce dressed simply with olive oil, salt and pepper. The sweet citrus, creamy avocado and earthy beets are really all you need, but trio can serve as a base for salads all year long. Add protein (fresh or tinned seafood, grains, legumes), dairy (burrata, stracciatella, yogurt, feta), more vegetables or fruits (baby greens, chicories, radishes, cucumbers), and flavor boosters like toasted whole spices or nuts, crushed red pepper, herbs, shallots or olives. The beets can be steamed or roasted, or you can purchase them precooked. Any way you make it, this easy-to-assemble salad is a bright, beautiful spot in winter’s shorter, darker days.

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Ingredients

Yield:4 servings
  • 2large or 3 medium sweet citrus fruits (such as oranges, grapefruit, tangerines, satsumas or a mix)
  • 3medium cooked whole beets
  • Flaky sea salt and black pepper
  • 1large, ripe avocado
  • 2tablespoons fresh lemon juice, plus more as needed 
  • 2tablespoons extra-virgin olive oil, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

197 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 2 grams protein; 356 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut off the tops and bottoms of the citrus. Working one fruit at a time, place it on one of the cut sides. Starting from the top of the fruit, use a sharp paring knife to follow the curve of the fruit to cut away the peel and pith. Reserve the peels. Slice the fruit into ¼-inch-thick rounds and remove the seeds. Transfer the fruit slices to a platter and repeat with the remaining citrus. Pour the citrus juices from the cutting board over the dish.

  2. Step 2

    Peel and slice the beets into ¼-inch-thick rounds. Arrange on the platter so they overlap slightly with the citrus. Season with salt and pepper and squeeze the juice from the citrus peels over everything.

  3. Step 3

    Halve and pit the avocado, then thinly slice it crosswise. Nestle among the beets and citrus. Drizzle with the lemon juice and olive oil. Taste and adjust brightness (with lemon juice), richness (with oil), and depth of flavor (with salt) until it tastes refreshing. Serve right away.

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Ratings

5 out of 5
433 user ratings
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Comments

KM

Made this for Valentine’s dinner last night. Added thin rings of red onion and whisked New York Shuk preserved lemon paste with evoo for the dressing. Lovely flavors that paired well with a cheese soufflé and a rose.

Annie

I put this on a bed of arugula and butter lettuce. Got raves.

LizyMalka

Made this for dinner tonight. I added goat cheese crumbles and sprinkled with coarsely chopped roasted pistachios. Beautiful and delicious. Served with grilled halibut.

Paul

This was wonderful. I used blood oranges and grapefruit. A light bed of mixed greens. And I added a 1/2 tsp of balsamic vinegar. I'll add a full tsp next time. I also used pre-cooked vacuum sealed beets. Soooo easy and absolutely wowed the guests.

Amy

Served on a bed of arugula and added chopped mint on top. Didn’t get much juice/oil from the citrus peels, not sure what the point of that was. Might be good with toasted pine nuts or chopped pistachios, and/or feta or goat cheese, but wasn’t in the mood for any of that tonight.

T. Walker

Omg! All I have to say is this salad is simply divine! Delicious!

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