Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing
- Reviews 1
Ready In: 2 hrs
Serves: 10
Ingredients
- 3 medium beets, tops trimmed (about 1 pound)
- 3 medium pink grapefruit (about 2 1/2 pounds)
- 3 tablespoons sherry wine vinegar
- 2 teaspoons Dijon mustard
- 3⁄4 cup extra virgin olive oil
- 2 (5 ounce) bags mixed baby greens
- 3 medium avocados, pitted,peeled,cut into 1/2 inch pieces
- 1 cup fresh pomegranate seeds (from 2 large pomegranates)
Directions
- 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.
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