Ingredients
Beets: 2 medium, roasted or boiled, sliced into rounds
Avocado: 1 large, sliced
Citrus: 1 orange, peeled and segmented. You can also add a few grapefruit segments if you want more zing
Greens/Herbs: Handful of chopped parsley or cilantro
Dressing:
2 tbsp olive oil
1 tbsp fresh orange juice
1 tsp lemon juice
Pinch of salt + black pepper
Optional: pinch of chili flakes for anti-inflammatory kick
Instructions
Prep the beets: If not pre-cooked, roast at 200°C/400°F for 40-45 min or boil 30 min. Let cool, peel, and slice.
Segment the orange: Cut away the peel and pith, then cut out the segments over a bowl to catch the juice.
Make dressing: Whisk olive oil, orange juice, lemon juice, salt, pepper, and chili flakes.
Assemble: In a bowl, layer beet slices, avocado, and orange segments. Sprinkle with chopped herbs.
Finish: Drizzle dressing over top. Add extra cracked black pepper. Serve right away so the avocado stays fresh.