Rosé Shrimp
Eric Kim
511 ratings with an average rating of 4 out of 5 stars
511
20 minutes
Citrus, Beet and Avocado Salad
Updated Feb. 20, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
197 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 2 grams protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
KM
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.
Annie
I put this on a bed of arugula and butter lettuce. Got raves.
MBR
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.
KEC
Why reserve the citrus peels?
Pretzel
See step 2 – "squeeze the juice from the citrus peels over everything." I'm not quite sure what she means by "juice from the peels," though – the oils?
LizyMalka
Made this for dinner tonight. I added goat cheese crumbles and sprinkled with coarsely chopped roasted pistachios. Beautiful and delicious. Served with grilled halibut.
Lainie
I added Burrata to the salad and I swapped in garlic oil. I finished the salad with a splash of aged balsamic. This was a mid-week celebratory dinner and the salad was a beautiful complement of flavors to the grilled garlicky buttered lobster tails and crispy, cheesy zucchini spears. Lots of chilled Prosecco and warm candle light enhanced a special evening in Chicagoland!
RS
Waiting to learn the peels step. Any new info?
Tom of Poland
This is even easier and breezier (and just as tasty) when you buy segmented citrus and precooked beets.
Daniel
Were the beets cooked?
ada amelia
This was simple and fabulous, though I had to change it up a bit as my Trader Joe’s beets were wayyyyy out of date. I used blood oranges, avocados and marinated mozzarella balls, then dressed as recipe calls with olive oil and lemon juice. Perfection. I’ll try again soon with beets. This would be lovely on toasted bread as a bruschetta lunch.
Meme
Served on a bed of arugula and adjusted the proportions to 70% beet, 15% avocado and 15% orange. The lime dressing was a great sour/salty counterpoint to the sweet beets and citrus. Excellent, will make again.
Darcy
very easy and very good
Es
What a lovely winter salad! I used a Sumo orange, clementines, and a grapefruit for citrus, 2 good-sized beets (roasted and cooled), and an avocado. Arrayed it all on arugula and festooned with sliced olives. So many possibilities. Very refreshing. Adds just the right amount of sweetness to a dinner.
Maria La Place
The best way to peel an avocado is to quarter it lengthwise. Not only is it a breeze to peel, but the pit pops right out.
Jane
Had this on my mind all weekend and made it tonight. LOVE! I ate it as presented, but it is so versatile, it's stay on the top of my list
Maggie
at the risk of sounding like one of "those people", i make "this" salad frequently with celery instead of beet. it's delicious and refreshing and a little different. i cut the celery on the diagonal into thin slices (under 1/4").
Michael J
It’s especially good with toasted hazelnuts :-)
LizyMalka
Made this for dinner tonight. I added goat cheese crumbles and sprinkled with coarsely chopped roasted pistachios. Beautiful and delicious. Served with grilled halibut.
Maureen
On the rotation! This week I have a tub of mashed avocado that needs to be used, so making a simple guacamole served in the center of the fruit. Toasted leftover rosemary bread on the side.
Wynne
A keeper! Used one homegrown grapefruit, two tangerines, three small beets, one large avocado, and the juice of half a homegrown Myers lemon. Added feta at the last moment. YUM! Perfect as is!
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