Mediterranean Beetroot & Avocado Salad | Creamy, No Cooking!

Creamy avocado, sweet roasted beetroot and juicy orange, finished with olive oil and balsamic glaze. No cooking, no stove — just 10 minutes and a sharp knife. This is the Mediterranean salad I make when I want something that looks like fine dining but takes almost no effort. 🌍 Where in the world are you watching from? Drop your country in the comments — I read every single one. INGREDIENTS (serves 2) 1 large ripe avocado 2 medium beetroots, cooked and peeled (about 200 g / 7 oz) 1 large orange 1 tbsp extra virgin olive oil 1 tbsp balsamic glaze Sea salt, to taste Freshly ground black pepper, to taste METHOD Halve the avocado lengthwise, twist, remove the pit. Cut into wedges, then peel the skin off instead of scooping — the dark green flesh right under the skin is the richest part. Dice and arrange in a ring around the plate. Dice the cooked beetroot and pile it into the centre of the plate. Season: salt on the beetroot, black pepper on the avocado. Supreme the orange — slice off both ends, cut the peel away following the curve of the fruit, removing all the white pith. Slice the segments free from the membranes. Arrange the orange on top. Squeeze the leftover membrane over the salad — that's free dressing, zero waste. Drizzle olive oil first, then balsamic glaze. Serve immediately. 3 THINGS MOST PEOPLE GET WRONG Don't scoop avocado with a spoon. A spoon leaves behind the darkest, most nutrient-dense layer sitting just under the skin. Boil beetroot whole, skin on, with 2 cm of stem attached. Cut it first and the colour bleeds straight into the water. Salt the beetroot, not the avocado. Salt draws moisture out of avocado and turns it mushy within minutes. WHY THIS SALAD IS WORTH MAKING Beetroot is naturally rich in dietary nitrates, which the body converts to nitric oxide — linked to blood flow and exercise stamina. Avocado brings potassium and monounsaturated fat, and that fat is what lets your body absorb the fat-soluble vitamins on the plate. One orange covers roughly a full day of vitamin C. Whole plate: approx. 540 kcal · 15 g fibre · serves 2. (Estimate. This is a recipe channel, not medical advice.) CHAPTERS 0:00 Preview 0:12 How to pick a perfectly ripe avocado 0:36 The peel-don't-scoop trick 1:06 Preparing the beetroot 1:46 Seasoning (salt vs pepper) 1:55 How to supreme an orange like a chef 2:52 Plating 3:04 Olive oil & balsamic glaze 3:18 The finished salad 💬 TELL ME Sweet or savoury avocado where you live? And is it "beetroot" or "beets" in your country? Comment your country below — I'll make its signature salad next. 🥗 MAKE-AHEAD TIP: cook the beetroot up to 3 days ahead and keep it in the fridge. Add the avocado and orange only right before serving. If you enjoyed this, subscribe and hit the bell 🔔 — new salad recipes every week. #BeetrootSalad #AvocadoSalad #MediterraneanDiet