Ready for a gorgeous winter salad full of color, flavor and texture? Then you must make my Beet, Blood Orange & Avocado Winter Salad pronto. This salad will be perfect for Valentine's Day dinner at home, or Meatless Monday dinner, or a random I ate too much last night so need a lighter lunch meal, which was the case for me yesterday.
I love the combination of roasted beets, citrus and cheese. This time I opted for golden beets, blood oranges and goat cheese. This is a layered salad but you can mix it if you want. I happen to find this presentation elegant and perfect for one or a party.
Beet, Blood Orange & Avocado Winter Salad
Ingredients
baby spinach leaves
butter lettuce, torn into pieces
golden beets, roasted, peeled, sliced
avocado, sliced
blood oranges, segmented {reserve the juice for the dressing}
goat cheese, crumbled
toasted hazelnuts, chopped
whole grain mustard
olive oil
salt
Directions
1. Arrange all ingredients other than mustard, olive oil and salt on a large platter.
2. Whisk together blood orange juice, whole grain mustard and olive oil. Season with salt. Use whichever proportion you like.
3. Drizzle the dressing on top of a salad.
4. Dig in.
Yes, I ate the entire platter: it was so satisfying. I loved the creaminess of the avocado and goat cheese contrasted with the toasted hazelnuts.
There are so many variations to this salad:
1) use arugula instead of spinach and butter lettuce
2) if you can't find blood oranges, use grapefruit or regular oranges or tangerines
3) try blue cheese instead of goat cheese, or shave Parmesan on top of the salad
4) pistachios or pecans would be a great substitutes to the hazelnuts
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