Tuesday, February 19, 2013

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.
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27 comments:

Rosa's Yummy Yums said...

Wow, what a beautiful salad! So appetizingly presented. A great combination of ingredients and colors.

Cheers,

Rosa

bellini said...

This really is a healthy alternative. We are still feeling the effects of the holidays.

Ely said...

Adoro queste insalate fresche e colorate! Ci vivrei!! Complimenti e un bacione! :))

Hazel - Chicken in a Cherry Sauce said...

What a stunning salad! Definitely what is needed after all this grey weather! Beautiful photo.

manu said...

beautiful!!!

AdriBarr said...

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.

Chiara Giglio said...

una proposta molto raffinata, mi piace moltissimo Linda!Buona settimana, un abbraccio !

Joan Nova said...

I saw this on facebook. Just love the combination of flavors, textures and freshness.

Claudia said...

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?

Sophia @ NY Foodgasm said...

WOW! I have had some beet salads with blood orange at restaurants, but this is more what I hoped to be on my plate! Stunning and beautiful colors as well!

Stacey Snacks said...

What a photo! I could eat this salad everyday, I just wish the blood oranges were easier to supreme, they always fall apart on me!

Proud Italian Cook said...

This is an absolutely gorgeous salad Linda, what a combination! Can't wait to pick of some blood oranges ASAP!

Marcellina said...

What a beautiful salad! I have never heard of blood orange infused olive oil or vinegar. I imagine it would add such vibrancy to a salad! Lovely!

daniela64 said...

Fantastica la tua insalata con quei bellissimi colori sembra un quadro.Buona giornata Daniela.

Chiara Setti said...

Che bella insalata...mi fa venire voglia di estate!! :-)

Anonymous said...

What kind of vinegar do I use if I have Blood Orange EVOO??

Ciao Chow Linda said...

Anonymous - Whoops, I meant to write blood orange infused olive oil, not vinegar. I corrected it on the site.

Carol said...

I just made this and it was a bit hit with my husband and four 20 year olds!

grace said...

the presentation of this tasty salad is magnificent, linda! i love the array of colors. :)

lisa is cooking said...

What a great mix of colors! I love citrus with avocado at this time of year, and blood orange olive oil sounds fantastic.

Linda said...

This looks and sounds really good, and it is so beautifully presented.

Lori Lynn said...

Spectacular Linda! Couldn't be prettier (or tastier, I imagine)!
LL

Pat @ Mille Fiori Favoriti said...

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!

MajellaHomeCooking said...

This is truly a gorgeous dish. Complimenti and thank you for the inspiration! Michelle

Roz cP said...

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!

Janet M said...

It's a delicious combination, thanks for sharing it.

Janet M said...

It's a delicious combination, thanks for sharing it.