Beet, Avocado, & Grapefruit Salad

This recipe couldn’t be easier, but the end result is fantastic and perfectly balanced. The roasted beets lend a sweetness, the grapefruit a tartness, and the avocado a creaminess…all topped with an herby, fresh dressing.

Here’s what you’ll need to make four side servings or two entree servings:

4-6 beets (I used a mix of the dark red and orange varieties)

3 grapefruits

2 avocados

1 fennel bulb

1/2 bunch of flat leaf Italian parsley

3 cups of greens (spinach, arugula, or a mix of spring greens work)

olive oil, salt, pepper

1. Slice your beets into 1/4” thick circles and then half those circles so that you end up with half moon pieces. Toss them in olive oil and sea salt and roast at 375 degrees for about 40-50 minutes until fork-tender, but not mushy. Let them cool to room temperature.

2. In the meantime, make the dressing by whisking olive oil (approximately a 1/4 cup or to taste depending on how tart you want the dressing to be), the zest and juice of a grapefruit, and salt and pepper to taste. Finely chop the parsley and whisk that in.

3. Slice your avocados into wedges, segment the fruit of the remaining grapefruits, and thinly slice your fennel. Arrange these ingredients, as well as the cooled beets, on top of a bed of greens and generously drizzle with the dressing. Top with a finishing salt if desired or a dollop of goat’s cheese.

Enjoy!

Alison