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Nutty beet salad layers roasted beets with juicy orange segments, toasted filberts, and creamy avocado under a warm allspice dressing. It is earthy, bright, and rich all at once. The colors alone make it worth the plate.
Pro Tips
- Roast the beets until a knife slides through easily, then peel them while still warm. The skins slip right off.
- Segment the orange over the bowl so the juice falls into the salad, and halve the segments so they mingle with the beets.
- Toast the filberts until fragrant and rub them in a towel to shed their skins. It keeps the crunch clean and toasty.
- Dress the beets and oranges first, then top with the avocado at the very end so it stays green and creamy.
- The allspice is subtle but essential. It bridges the sweet beets and the citrus.
Frequently Asked Questions
Can I make this beet salad ahead?
Yes. Roast the beets and toast the filberts up to 2 days ahead, then assemble with the orange and avocado just before serving.
Can I use pre-cooked beets?
Fresh roasted beets have a sweeter, deeper flavor and firmer texture. If you use packaged cooked beets, drain and pat them dry thoroughly first.
What can I use instead of hazelnuts?
Walnuts or toasted almonds work well, though the filberts' toasty sweetness is what makes this version distinctive.
Is this salad paleo?
Yes. It is beets, orange, avocado, hazelnuts, olive oil, and allspice, with no grains, dairy, or added sugar.
Recipe Card
Ingredients
Method
- cut in half
