Grapefruit Beetroot And Avocado Salad Food

AVOCADO BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Cook the beets: Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork.
• Make the vinaigrette: Whisk together the citrus vinaigrette ingredients in a small bowl.
• Toss the beets in vinaigrette: When the beets are done, drain them, and peel off the outer skin. Cut the beets in half, and the halves into wedges.(Tip: use a plastic cutting board when cutting red beets. Red beets will stain wooden cutting boards.) Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette.
• Cut and peel the avocado: Cut the avocado into wedges.
• Arrange the salad: Toss the salad greens with a half of the citrus vinaigrette. Arrange the dressed greens on serving plates. Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Steps:

• Preheat oven to 400°F.
• Wrap beets in foil.
• Roast until beets are tender when pierced with fork, about 1 hour.
• Cool beets to room temperature.
• (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets.
• Cut beets into 3/4-inch pieces.
• Set aside.
• Cut peel and white pith from grapefruits.
• Working over bowl, cut between membranes to release segments.
• Drain segments, reserving 2 tablespoons juice.
• Cut segments into 3/4-inch pieces.
• Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend.
• Gradually whisk in oil.
• Season to taste with salt and pepper.
• Toss greens and 3/4 cup dressing in large bowl.
• Season to taste with salt and pepper.
• Divide salad among 10 plates.
• Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally.
• Drizzle with remaining dressing.

GRAPEFRUIT, BEETROOT AND AVOCADO SALAD RECIPE

Steps:

• Peel, then segment the two grapefruit over a bowl to collect juice, and squeeze the peelings in, too
• Arrange the grapefruit segments on a large plate, then add the avocado and beetroot.
• To make the dressing: Whisk the maple syrup, or honey, and oil, with seasoning, into the grapefruit juice (about 3-4tbsp)
• Drizzle the dressing over the salad, then top with the nuts, shredded mint leaves and pea shoots.

GRAPEFRUIT AVOCADO SALAD

Steps:

• In a small bowl, whisk the first seven ingredients. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
• Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
• Milder than vinegar, verjus is a tart juice made from unripe grapes; available at specialty foods stores and from chefshop.com and terrasonoma.com.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Steps:

• Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside. Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4-inch pieces.
• Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
• Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.

GRAPEFRUIT-AND-BEET SALAD

Steps:

• Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
• Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
• Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
• In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.