Beet, Avocado & Grapefruit Salad
This vibrant Beet, Avocado & Grapefruit Salad is a feast for the senses, blending earthy sweetness, creamy richness, and zesty tang in every bite. Roasting the beets for an hour intensifies their natural sugars, while the avocado adds a buttery smoothness that contrasts beautifully with the juicy, citrusy grapefruit.
Ingredients
- 4-6 red beets
- 1 avocado, cubed
- 1 grapefruit
- Handful pistachios, toasted
- a few handfuls salad greens of your choice per plate
- Drizzle olive oil
- Pinches salt
- Goat cheese optional
Instructions
- Wash beets (you don't need to peel them yet), drizzle with a little olive oil, wrap in foil and roast in a 400-degree oven for 35-60 minutes. Remove them from the oven when they're fork tender.
- Once your beets are cool to the touch, peel them (the skin should slide off easily using your fingers) and slice into 1-inch wedges. Sprinkle with a few pinches of salt and set aside.
- Slice out the segments of your grapefruit, reserving some of the juice to drizzle over the salad at the end.
- Chop avocado into cubes and toast and salt the pistachios.
- Assemble the salad with the greens, beets, grapefruit segments, avocado, pistachios, and goat cheese, if using. Drizzle with a bit of olive oil and some of the reserved grapefruit juice. Add salt and pepper to taste.
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