Citrus, Beet and Avocado Salad

Name: Citrus, Beet and Avocado Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large or 3 medium sweet citrus fruits (such as oranges, grapefruit, tangerines, satsumas or a mix); 3 medium cooked whole beets; Flaky sea salt and black pepper; 1 large, ripe avocado; 2 tablespoons fresh lemon juice, plus more as needed; 2 tablespoons extra-virgin olive oil, plus more as needed

By Ali Slagle

Updated Feb. 20, 2024

Citrus, Beet and Avocado Salad — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Rating: 4(323)
Comments: Read comments

This is winter’s caprese: shingled slices of the season’s peak produce dressed simply with olive oil, salt and pepper. The sweet citrus, creamy avocado and earthy beets are really all you need, but trio can serve as a base for salads all year long. Add protein (fresh or tinned seafood, grains, legumes), dairy (burrata, stracciatella, yogurt, feta), more vegetables or fruits (baby greens, chicories, radishes, cucumbers), and flavor boosters like toasted whole spices or nuts, crushed red pepper, herbs, shallots or olives. The beets can be steamed or roasted, or you can purchase them precooked. Any way you make it, this easy-to-assemble salad is a bright, beautiful spot in winter’s shorter, darker days.

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Ingredients

Yield:4 servings

2large or 3 medium sweet citrus fruits (such as oranges, grapefruit, tangerines, satsumas or a mix)
3medium cooked whole beets
Flaky sea salt and black pepper
1large, ripe avocado
2tablespoons fresh lemon juice, plus more as needed
2tablespoons extra-virgin olive oil, plus more as needed

Ingredient Substitution Guide

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Preparation

Step 1
Cut off the tops and bottoms of the citrus. Working one fruit at a time, place it on one of the cut sides. Starting from the top of the fruit, use a sharp paring knife to follow the curve of the fruit to cut away the peel and pith. Reserve the peels. Slice the fruit into ¼-inch-thick rounds and remove the seeds. Transfer the fruit slices to a platter and repeat with the remaining citrus. Pour the citrus juices from the cutting board over the dish.
Step 2
Peel and slice the beets into ¼-inch-thick rounds. Arrange on the platter so they overlap slightly with the citrus. Season with salt and pepper and squeeze the juice from the citrus peels over everything.
Step 3
Halve and pit the avocado, then thinly slice it crosswise. Nestle among the beets and citrus. Drizzle with the lemon juice and olive oil. Taste and adjust brightness (with lemon juice), richness (with oil), and depth of flavor (with salt) until it tastes refreshing. Serve right away.

Ratings

4 out of 5

323 user ratings

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Comments

KM1 year ago

Made this for Valentine’s dinner last night. Added thin rings of red onion and whisked New York Shuk preserved lemon paste with evoo for the dressing. Lovely flavors that paired well with a cheese soufflé and a rose.

Annie1 year ago

I put this on a bed of arugula and butter lettuce. Got raves.

MBR1 year ago

Also made this with dinner last night! We loved how all the flavors were delicious and bright for winter, either independently or together. Was perfect with our spaghetti aglio e olio and sauteed scallops.

Sarah in San Diego1 month ago

This looks beautiful and was so fresh and bright, but it needed the addition of red wine vinegar in our opinion. Per other suggestions, I also added pistachios and crumbled goat cheese. It's perfect for summer. I served it with Sole Muniere and baguette.

Judys1 month ago

This is a nice salad. Served on a bed of arugula and added chopped mint on top. Didn’t get much juice/oil from the citrus peels, not sure what the point of that was. Might be good with toasted pine nuts or chopped pistachios, and/or feta or goat cheese, but wasn’t in the mood for any of that tonight. Just the clean fresh salad. Served with our “spring” roast turkey and mashed potatoes and gravy. Hubby loves turkey, not just at thanksgiving, so do a small one in spring before it gets too hot for the oven.

Blake2 months ago

I love this salad. I found a tip from another salad on making avocado circles by carefully slicing around the whole avocado which added to the beauty of it.

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