@healthislife000: Roasted Beet, Avocado, and Orange Salad Ingredients 1. Fresh Beets – 3 medium (about 1 lb) 2. Ripe Avocado – 1 large, diced 3. Fresh Orange – 1 large, peeled and segmented 4. Extra-Virgin Olive Oil – 3 tbsp 5. Fresh Lemon Juice – 1 tbsp 6. Honey – 1 tsp 7. Dijon Mustard – 1 tsp 8. Fresh Parsley – 2 tbsp, finely chopped 9. Salt – 1/2 tsp 10. Black Pepper – 1/2 tsp 11. Crushed Red Pepper Flakes – 1/4 tsp (optional) 12. Balsamic Vinegar – 1 tbsp Recipe 1. Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim the ends, and wrap each beet individually in aluminum foil. 2. Place the wrapped beets on a baking tray and roast for 45–60 minutes, depending on their size, until a knife slides easily into the center. 3. Remove the beets from the oven and allow them to cool until comfortable to handle. Peel away the skins, then slice the beets into thick rounds or bite-sized wedges. 4. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey, and Dijon mustard until the dressing is smooth and well combined. 5. Season the dressing with salt, black pepper, and red pepper flakes if desired. Taste and adjust the lemon juice or honey to balance the sweet and tangy flavors. 6. Peel the orange, remove any seeds, and separate it into clean segments. Cut any particularly large segments in half to make them easier to serve. 7. Cut the avocado in half, remove the pit, peel away the skin, and dice the flesh into generous cubes. Prepare the avocado just before assembling the salad to help prevent browning. 8. Arrange the roasted beet slices on a large serving platter or in a shallow salad bowl, spreading them evenly to create a colorful base. 9. Scatter the avocado cubes and fresh orange segments over the beets, distributing them evenly so each serving contains a mixture of all three ingredients. 10. Drizzle the prepared dressing over the salad, ensuring the beets, avocado, and orange are lightly coated without crushing the delicate avocado pieces. 11. Sprinkle the freshly chopped parsley over the top and add an extra pinch of black pepper for a fresh, aromatic finish. 12. Let the salad rest for 5–10 minutes so the flavors can blend, then serve immediately as a refreshing side dish or a light lunch. Follow for more fresh, healthy, and delicious recipe ideas!

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Friday 16 October 2026 13:26:14 GMT