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Avocado-Beet-Blood Orange Salad

 It’s that short period of time when blood oranges are in season and I can’t get enough of this beautiful citrus fruit. Of course, you can squeeze it and have yourself a perfectly delicious glass of sweet juice, but I love to use it in savory recipes too. When arranged on a plate with some chioggia beets, avocado and radishes, it makes a colorful, flavorful and healthy salad – just the right thing after all that holiday indulgence.

I topped it off with a few pistachios and bits of parsley and baby arugula to add even more texture and color.  It’s not necessary, but if you’ve got an olive oil that’s infused with blood orange, so much the better for the dressing. I live near a store that sells many varieties of flavored olive oils but if you don’t, you can order some online here. You’ll be surprised at how much extra oomph it can impart to a 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 blood orange flavored olive oil or a little more
1/8 cup 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.
This Post Has 27 Comments
  1. Oh blood ornanges! I just can't get enough of them. This salad is beautiful. I never thought of combining them with avocadoes or beets. I'm always putting them on a plate with the old standby, olives! You are FAR more inventive. This is just beautiful.

  2. I've been scarfing down blood oranges like chocolate. You are right – 'tis the happy season. Will do this – but save the beets for Paul. I try once a year – but cannot do beets. I do love them for color, does that count?

  3. This sis such a lovely looking salad, Linda.

    My husband's aunts had blood orange trees growing on their properties in Calabria, Italy. I've yet to taste an orange here that tastes a good!

    I have also been enjoying Cara Cara oranges while they are in season.,,,very sweet and good!

  4. This is one of the most visually beautiful salads I've ever seen, Linda. Your photography is superb! You've combined so many of my favorite flavors and ingredients one delightful salad. I wish the season for blood oranges would just last longer. I need to get my hands on that blood orange infused olive oil too!

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