Beet, Avocado & Grapefruit Salad

This roasted beet, avocado & grapefruit salad is my ideal fresh winter meal, with contrastingcreamy, crunchy, sweet & tart elements. This is my favorite winter salad. Although I use the term winter lightly it is almost 70 degrees here. The sun is shining and my windows and doors are open the dogs are playing

This roasted beet, avocado & grapefruit salad is my ideal fresh winter meal, with contrasting creamy, crunchy, sweet & tart elements.

winter / vegan / gluten free

Beet, Avocado & Grapefruit Salad

This is my favorite winter salad. Although I use the term “winter” lightly – it is almost 70 degrees here. The sun is shining and my windows and doors are open… the dogs are playing in the yard… overall a perfect a Friday afternoon. It’s 20 and snowing in my hometown Chicago, and I couldn’t be more grateful that I live here in Austin where the season for happy hour margaritas on a patio is just around the corner.

If it’s cold where you are, hopefully this colorful, juicy, creamy, crunchy grapefruit salad will brighten your day.


5.0 from 1 reviews

Beet, Avocado & Grapefruit Salad

  PrintPrep time 5 minsCook time 60 minsTotal time 1 hour 5 mins This winter salad is a perfect combination of tart grapefruit, sweet beets, creamy avocado, and crunchy toasted pistachios. A great light lunch or dinner side, it's gluten-free with a vegan option.Author: Recipe type: SaladServes: 4Ingredients
  • 4-6 red beets
  • 1 avocado, cubed
  • 1 grapefruit
  • Handful of pistachios, toasted
  • Salad greens of your choice, a few handfuls per plate
  • Drizzle of olive oil
  • Pinches of 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.
    • 3.4.3177
     

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