There’s something especially satisfying about a vibrant winter salad – the sweet earthiness of roasted beets, the bright tang of citrus, and the creamy richness of avocado all coming together on a bed of fresh greens.
Ingredients
2 medium beetroots
1 Bermuda grapefruit
1 ripe avocado, sliced
4 cups mixed greens (arugula, spinach, or spring mix)
1 tablespoon poppy seeds
For the vinaigrette
3 tablespoons extra virgin olive oil
1 tablespoon grapefruit juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Pinch of salt & freshly ground black pepper
Instructions
Preheat oven to 200°C (400°F) to roast the beets. Wash, pat dry and wrap each beet in foil and roast for 40–50 minutes until tender.
Let cool and slice into wedges.
Cut off the peel and pith of the grapefruit and slice into segments, catching any juice in a bowl for the dressing.
Cut your avocado into slices, similar in size to those of the grapefruit segments.
Make the dressing by whisking together olive oil, Dijon, honey, reserved grapefruit juice, salt, and pepper until emulsified.
Arrange the greens on a serving platter or individual plates. Top with roasted beet slices, grapefruit segments, and avocado. Top with a generous drizzle of vinaigrette and a sprinkle with poppy seeds just before serving.
