Citrus Beet Salad with Creamy Avocado Lime Dressing

Recipe for Citrus Beet Salad with Creamy Avocado Lime Dressing.

Citrusy and sweet, the avocado dressing adds a rich, nutty taste to the salad. Feel free to add nuts, seeds, grains, etc if you wish.


For the salad
3medium red beets
3medium golden beets
2 navel oranges (or any variety)
1 grapefruit
greens of choice (such as a mix of baby romaine and blanched beet greens)
5tablespoons fresh lime juice, or to taste
1tablespoon agave nectar (or other liquid sweetener)
1/4cup coconut cream (the cream from the top of the can)
2tablespoons fresh orange juice
1teaspoon grapefruit juice (optional)
tiny pinch of salt


  1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy.Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…mine took 60-75 minutes.
  2. With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.
  3. While the beets roast, prepare the citrus. De-pith and slice into segments (as shown in post). Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.
  4. Blend the dressing ingredients together in a processor. I used my mini processor and it worked well. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.
  5. To assemble, add greens (I used a mix of blanched beet greens and baby romaine), followed by the beets and citrus segments, top with nuts, seeds, and/or cooked grains, and finally the dressing.

Recipe courtesy of Angela Liddon, the creator of, an award-winning vegan recipe website featuring hundreds of recipes and drool-worthy photographs. Angela’s passion for healthy food is contagious and she’s eager to show others that plant-based (and often gluten-free) food can blow your taste buds away.