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Segment Fruit & Prep Base: Peel and segment oranges over a bowl to catch excess juice for the dressing. Slice cooked beetroot into uniform rounds or wedges and pat dry with paper towels to contain betalain staining.
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Whisk Vinaigrette: In a small bowl, whisk together extra-virgin olive oil, reserved orange juice, fresh lemon juice, honey, salt, and black pepper until fully emulsified.
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Prevent Oxidation on Avocados: Slice the ripe avocado at the very last moment and toss the wedges lightly with a few drops of fresh lemon juice to inhibit enzymatic oxidation (polyphenol oxidase).
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Assemble & Layer: Arrange a bed of fresh arugula or mixed salad greens on a platter. Layer sliced red onion, orange segments, avocado slices, and dried beetroot rounds evenly on top.
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Garnish & Serve: Drizzle the emulsified dressing over the assembled salad just before serving. Finish with toasted chopped walnuts and crumbled feta cheese if desired.
Make-Ahead Strategy: Prep and store all components—roasted/cooked beetroot, orange segments, sliced red onion, greens, and dressing—in separate airtight containers in the refrigerator for up to 24 hours. Assemble only when ready to serve. To transition this vibrant side salad into a complete main course, top with grilled chicken breast, baked salmon fillets, or rinsed chickpeas.
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