Roasted Beet, Clementine & Avocado Salad

Roasted Beet, Clementine & Avocado Salad

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Roasted Beet, Clementine, and Avocado salad tossed with lemon vinaigrette makes a wonderful salad combination. The earthiness of the beets combined with tangy clementines and creamy avocados is a play on texture, taste and color. This salad is how you eat healthy without forsaking flavor!

Add some pomegranate arils, toasted pine nuts or sliced almonds if you like a little crunch! Add some goat cheese if you want to make this into lunch!

Prep time: 60 minutes to roast beets + 20 minutes to assemble

Roasted Beet, Clementine and Avocado Salad

By Gloria Kobrin Published: December 24, 2015

  • Yield:

  • 6 Servings


  • 4 medium red/golden beets
  • 3 clementines
  • 2 Haas avocados
  • 3 ounces mesclun salad
  • 1 cup lemon vinaigrette
  • 1/2 cup toasted pine nuts/sliced almonds optional


  • 1 roasting pan
  • 2 salad bowls


  1. Preheat oven to: 400° F. Wrap beets in foil and place in roasting pan. Roast for 45-60 minutes or until a cake tester easily pierces the beets. Allow beets to cool slightly before removing their skin and slicing them into wedges. you should get 6-8 wedges per beet. Place beets in a salad bowl.
  2. Peel clementines while beets are roasting. Remove as much pith as possible before sectioning them. Add them to beets.
  3. Peel avocados and remove pits. Slice them into one-half inch slices. Cube the slices and add to beets and clementines.
  4. Place mesclun into the remaining salad bowl. (You can substitute Boston/Bibb lettuce torn into pieces if you prefer it) Toss greens with one third cup of vinaigrette. Divide greens amongst salad plates.
  5. Pour remaining dressing over beets, clementines and avocado pieces. Toss lightly. Arrange vegetables attractively in the center of the greens. Scatter toasted nuts over salad if desired. A slice of goat cheese is also delicious with this if you're having a dairy meal.