Beet Orange Salad
This Beet Orange Salad is one of those dishes that looks fancy but comes together with simple, wholesome ingredients. It’s fresh, bright, and satisfying—a little sweet from the orange, earthy from the beet, creamy from the chickpeas, and crunchy from the pistachios. The lemon zest and juice bring it all together with a refreshing pop, and a drizzle of avocado oil gives it just the right amount of richness.
Perfect as a light lunch, a colorful side, or a beautiful addition to a spring or summer table. Bonus: it’s completely plant-based and full of nourishing goodness.
Ingredients
- 2–4 handfuls spring mix
- 1 orange
- 1 beet
- ½ lemon for juice and zest
- 1 cup cooked garbanzo beans chickpeas
- 1 handful shelled pistachios
- 1 tablespoon avocado oil
Instructions
Steam the beet
- Wash and trim your beet, then steam it on the stovetop for about 30 minutes, or until it’s soft when pierced with a fork. Let it cool slightly, then peel and slice into small pieces.
Prep the salad base
- Roughly chop the spring mix into bite-sized pieces and place as the base layer on a plate or shallow bowl.
Slice and layer
- Peel and slice the orange into small pieces. Add the orange slices, beet slices, and chickpeas over the greens.
Add crunch and flavor
- Roughly chop the pistachios and sprinkle them on top. Drizzle the salad with avocado oil and squeeze the juice from half a lemon over everything. Finish with a light grating of lemon zest.
Notes
Toss gently if desired or leave layered for a pretty presentation. Serve fresh!