Roasted beetroot salad with orange, avocado and hazelnuts

This roasted beetroot salad brings together caramelised beetroot, juicy orange, creamy avocado and toasted hazelnuts on a bed of pink castelfranco. It is a colourful winter salad that is naturally plant-based and gluten-free, and it needs only 20 minutes of hands-on time.

Roasting the beetroot with balsamic vinegar deepens its natural sweetness, while the orange adds freshness and the hazelnuts add crunch. Serve it as a light lunch, a starter for guests or a side dish for four.

Looking for simple, plant-based meals between fasting cycles? This salad is an easy way to keep vegetables at the centre of your plate after completing reSET, our 5-day fasting-mimicking program.

Serves: 4 | Prep: 20 minutes | Cook: 40 minutes

Ingredients

• 3 medium raw beetroot
• 2 to 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1 head of pink castelfranco or any other lettuce
• 2 avocados
• 2 small oranges
• 100 g hazelnuts, roughly chopped

For the dressing

• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 large pinches of salt

Directions

Preheat the oven to 180°C (fan) or 200°C (without fan).

1. 1. Wash the beetroot (no need to peel it), then cut into wedges of similar size. Place them in a bowl, add the olive oil, balsamic vinegar, salt and pepper, and toss well to coat. Spread the wedges on a baking tray lined with parchment paper, making sure the tray is not too crowded, and roast for 35 to 40 minutes, until tender and slightly caramelised.
   2. While the beetroot is roasting, heat a dry pan over medium heat. Add the chopped hazelnuts and toast for 6 minutes, stirring often, until golden and fragrant. Transfer to a plate to cool.
   3. For the dressing, whisk the ingredients together in a small bowl. Set aside.
   4. Halve the avocados, remove the stones and scoop out the flesh with a tablespoon. Slice into wedges to match the beetroot. To prepare the oranges, place one at a time on a cutting board and slice off the top and bottom so it stands flat. Run the knife down the sides, following the natural curve, to remove the peel and white pith. Cut into thin slices and set aside. Wash and dry the castelfranco, then cut into bite-sized pieces.
   5. In a serving dish, layer the lettuce first, followed by the beetroot, avocado, orange slices and hazelnuts. Drizzle with the dressing and serve.