Description
Beetroot, Feta & Orange Salad with Avocado and Maple Dressing is a colourful, fresh salad combining earthy beetroot, juicy orange segments, creamy avocado, salty feta, and crunchy toasted walnuts. Finished with a bright maple dressing made with orange juice, balsamic vinegar, Dijon mustard, and lemon, it makes a simple yet flavour-packed side dish or light meal.
Ingredients
3 medium beetroot, cooked, peeled, and sliced or cubed
2 large oranges, peeled and segmented
1 large ripe avocado, sliced
4 cups (120 g) mixed greens or rocket
1/2 cup (75 g) crumbled feta cheese
1/3 cup (40 g) walnuts, toasted and roughly chopped
2 tbsp fresh parsley or mint, chopped
1/4 small red onion, thinly sliced, optional
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp fresh orange juice
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp freshly cracked black pepper
Instructions
1. If using raw beetroot, roast or boil it until tender. Allow it to cool completely, then peel and slice into wedges or bite-sized cubes.
2. Place the walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
3. In a small bowl, whisk together the olive oil, maple syrup, fresh orange juice, balsamic vinegar, Dijon mustard, lemon juice, salt, and black pepper. Continue whisking until the dressing is smooth and glossy.
4. Arrange the mixed greens or rocket on a large serving platter. Add the beetroot, orange segments, and sliced avocado.
5. Scatter the crumbled feta and toasted walnuts generously over the salad. Add the thinly sliced red onion and fresh parsley or mint if using.
6. Drizzle the maple dressing evenly over the salad just before serving.
7. Gently toss the salad or leave it layered for a more colourful presentation. Finish with a little extra orange zest, fresh herbs, and freshly cracked black pepper if desired.
8. Serve immediately while the ingredients are fresh and the avocado is creamy.
Notes
Cool the beetroot completely before assembling to help keep the salad fresh and prevent the greens from wilting.
Toast the walnuts for a few minutes in a dry skillet to bring out their flavour and add extra crunch.
Add the avocado last to help keep the slices intact and fresh.
Drizzle the maple dressing just before serving to keep the greens crisp.
Layering the beetroot, orange, avocado, feta, and walnuts creates an especially colourful presentation.
Pre-cooked beetroot can be used. Simply peel if necessary and slice or cube before assembling the salad.
The salad can be served with mixed greens or rocket, and the red onion can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean