Vegan Citrus Beet & Avocado Glow Salad

The Vegan Citrus Beet & Avocado Glow Salad is delicious and contains 245 calories per serving. Takes 55 minutes to prepare this side dish. Serve this salad at events, lunches, feasts, dinners, festivals, or get-togethers. It contains beets, oranges, grapefruit, avocado, mixed salad greens, red onion, parsley, pumpkin seeds, walnuts, extra virgin olive oil, lemon juice, sea salt, orange juice, Dijon mustard, black pepper, & maple syrup. The ingredients in this salad are vegan and gluten-free. We may pair this salad with hummus wrap, roasted carrot soup, avocado veggie sandwich, lentil patties, grilled tofu steaks, or vegan butternut squash soup. You may keep this Vegan Citrus Beet & Avocado Glow Salad in the refrigerator for 2 days.

STATS:

• Total Time: 55 minutes
• Course: Salad
• Servings: 4
• Diet: Vegan
• Cooking Time: 35 minutes
• Serving Size: 1 bowl
• Calories: 245 kcal
• Preparation Time: 20 minutes
• Cuisine: Mediterranean

EQUIPMENT:

• Cutting board
• Baking paper
• Mixing bowl
• Small bowl
• Citrus juicer
• Whisk
• Knife
• Vegetable peeler
• Baking tray
• Salad serving bowl

INGREDIENTS:

• Three medium beets
• 2 medium oranges
• One medium grapefruit
• 4 cups mixed salad greens
• Quarter small sliced red onion
• 1 tbsp orange juice
• Quarter cup parsley
• 2 tbsp extra virgin olive oil
• 1 large ripe avocado
• Quarter tsp black pepper
• 2 tbsp chopped walnuts
• One tsp Dijon mustard
• 2 tbsp roasted pumpkin seeds
• 1 tsp maple syrup
• Quarter tsp sea salt
• 2 tbsp lemon juice

INGREDIENT NOTES:

INGREDIENT NOTES:

BEETS:

• This is the main ingredient that gives the salad its natural sweetness, vibrant color, and tender texture. You may use steamed beets, canned beets, or golden beets as an alternative.

AVOCADO:

• Avocado includes creamy texture and healthy fats to make the salad satisfying. You may use sliced cucumber, mango, or vegan mozzarella instead.

ORANGES:

• Oranges provide natural sweetness, juicy texture, and fresh citrus flavor. You may use mandarins, blood oranges, or clementines as a substitute.

GRAPEFRUIT:

• Grapefruit adds a refreshing tangy flavor that maintains the sweetness of the salad. You may use extra oranges if you prefer a sweeter taste.

MIXED GREENS:

• Mixed greens create a fresh, crisp base and add vitamins and minerals. You may use spinach, arugula, kale, romaine lettuce, or butter lettuce instead.

RED ONION:

• Red onion adds mild sharpness to the salad. You may use shallots, green onions, or leave it out if preferred.

PUMPKIN SEEDS:

• Pumpkin seeds provide a crunchy texture with healthy fats. You may use sunflower seeds, sliced almonds, pecans, hemp seeds, or omit them.

WALNUTS:

• Walnuts add crunch and heart-healthy omega-3 fats to the salad. You may use pecans, almonds, or leave them out for a nut-free version.

OLIVE OIL:

• Extra virgin olive oil creates a smooth dressing and adds rich flavor with healthy fats. You may use avocado oil instead.

ORANGE JUICE:

• Orange juice improves the citrus flavor and gives natural sweet taste to the dressing. You may use mandarin juice or extra lemon juice instead.

DIJON MUSTARD:

• Dijon mustard helps combine the dressing and adds a mild tangy flavor. You may use whole grain mustard or omit it if unavailable.

MAPLE SYRUP:

• Maple syrup balances the acidity of the citrus fruits with gentle sweetness. You may use date syrup as an alternative.

INSTRUCTIONS:

1. First, warm the oven to 400°F and include baking paper on the tray.
2. Include the beets on the tray and roast them for 35 minutes.
3. Cool the beets and peel the skins, then slice them into wedges.
4. Peel the oranges and grapefruit, also remove all the white pith of the fruits properly.
5. Cut the fruits into segments and slice the avocado before serving.
6. Dry the washed salad greens and put them in the serving bowl.
7. Include roasted beets and arrange the citrus segments on the salad.
8. Include avocado slices, then sprinkle red onion, parsley, pumpkin seeds, and walnuts.
9. Whisk olive oil, lemon juice, Dijon mustard, salt, orange juice, pepper, and maple syrup in the small bowl.
10. Lastly, drizzle the dressing on the salad and gently toss all the components.

SERVING SUGGESTIONS:

MAIN:

• Grilled Lemon Herb Tofu
• Balsamic Glazed Tempeh
• Vegan Chickpea Patties
• Stuffed Bell Peppers
• Grilled Portobello Mushrooms
• Lentil Loaf
• Herb-Roasted Cauliflower Steaks
• BBQ Jackfruit Sandwiches

GRAIN:

• Lemon Quinoa
• Brown Rice Pilaf
• Wild Rice Blend
• Herbed Couscous
• Farro Salad
• Bulgur Wheat Pilaf
• Barley Pilaf
• Coconut Rice

SOUPS:

• Creamy Tomato Soup
• Carrot Ginger Soup
• Roasted Butternut Squash Soup
• Vegan Lentil Soup
• Broccoli Soup
• Creamy Cauliflower Soup
• Minestrone Soup
• Sweet Potato Soup

PASTA:

• Lemon Garlic Spaghetti
• Vegan Pesto Pasta
• Mushroom Pasta
• Primavera Pasta
• Roasted Vegetable Penne
• Spinach Garlic Linguine
• Creamy Cashew Alfredo Pasta
• Sun-Dried Tomato Pasta

DRINKS:

• Fresh Lemonade
• Orange Mint Cooler
• Sparkling Lime Water
• Iced Green Tea
• Cucumber Mint Water
• Hibiscus Tea
• Peach Iced Tea
• Citrus Infused Water

DESSERTS:

• Fresh Fruit Salad
• Vegan Lemon Sorbet
• Coconut Chia Pudding
• Mango Nice Cream
• Vegan Berry Parfait
• Grilled Peaches
• Dark Chocolate Covered Strawberries
• Vegan Lemon Bars

TIPS:

• Roast the beets 24 hours in advance to save preparation time.
• Slice the avocado, then serve it in the salad to keep it fresh.
• Chill the citrus fruits, then make the salad for extra freshness.
• Toast the pumpkin seeds to get more taste in the recipe.

STORAGE INFORMATION:

FRIDGE:

• Include the salad in the vessel to keep for 2 days.

FREEZER:

• Freezing this salad is not really good, as the ingredients lose their texture later.

FAQs:

Are cooked packaged beets?

• Yes, they work best and save prep time.

Can I make this salad early?

• Yes, you may prepare the components in advance, but make the avocado and dressing when needed to serve.

Does this recipe contain gluten?

• No, all the components included in this salad are naturally gluten-free.

How to get a nut-free version of this salad?

• You may skip walnuts and include pumpkin seeds as an alternative.

NUTRITIONAL INFORMATION:

Net Carbs: 17 grams

Iron: 2.3 g

Calories: 245 kcal

Total Carbs: 23 grams

Vitamin A: 2,450 IU

Fiber: 6 grams

Calcium: 70 mg

Protein: 4 grams

Sodium: 240 mg

Potassium: 760 milligrams