Cara Cara Orange, Beet, & Avocado Salad with Chicken & Goat Cheese
A winter citrus salad with sweet beets, creamy avocado, and a tangy orange dressing.
Course Main Course
Prep Time 45minutes
Cook Time 10minutes
Total Time 55minutes
Servings 2people for main course, 4 for a side
2tablespoonsavocado oil (or extra virgin olive oil)
1tablespoonred wine vinegar
2cara cara oranges
1/2an avocado, cubed
1cupcooked, cubed chicken breast
A few handfuls leafy greens (I used an arugula/baby kale blend)
Crumbled goat cheese, for topping
Preheat your oven to 425 degrees F. Rinse the beets thoroughly and stab all sides with a fork. Place each on a square of aluminum foil, spread 1 tbsp of the oil between the two beets and turn them to coat evenly. Wrap the aluminum foil around each beet, pinching closed to seal.
Roast for 35 minutes, then check for doneness by inserting a thin knife into the center of the beet. If it pierces easily, they are done; if not, roast for 10 more minutes and check again. Cool slightly, then remove the skin from the beets (I did this with a sharp knife and a fork so I wouldn't get beet juice all over my hands). Cube.
Meanwhile, put the greens in a large bowl and add the orange slices, chicken, and avocado. Add the beets once cubed.
For the Dressing: in a small bowl, whisk the orange juice, zest, vinegar, salt and pepper together. Slowly stream in the remaining 1 tbsp oil while whisking constantly to emulsify.
Drizzle the dressing over the salad and toss everything together with two large spoons. Plate and add crumbled goat cheese on top if desired!