Avocado-Beet-Blood Orange Salad

Avocado-Beet-Blood Orange Salad

for two servings


two large beets - I used chioggia since red beets wouldn't have provided enough contrast with red oranges

1 avocado

2 radishes

2 blood oranges

2 T. of pistachios

baby arugula

parsley leaves


Dressing:

1/4 cup olive oil or a little more

1/8 cup blood orange flavored vinegar (if available - if not, use white balsamic or sherry vinegar)

salt, pepper

1/8 t. honey 

1/8 t. of Dijon mustard


Scrub the beets, coat with olive oil and roast in a 375 degree oven for one hour. Cool, peel and slice into rounds.

Peel the avocado and slice.

Wash and slice the radishes.

Peel the blood oranges and slice into discs.


Arrange the vegetables and blood oranges on a plate, then tuck in some arugula leaves and parsley leaves here and there. Drizzle the dressing on top, then scatter the pistachios over everything.