Sometimes I want to be fancy and make something extra ordinary on the usual day. Last week was one of those days, and I made us fancy Avocado, Grapefruit, Beet Salad for lunch.
It’s grapefruit season now, so why not to use it in your dishes?
It tasted so refreshing and moved me to the summer days for a second.
Here is a simple recipe.
Avocado and Grapefruit and Beet Salad.
I made two individual salads
2 Large Beets, roasted, peeled and cubed
1 C Grapefruit sections, cut into cubes
1 Avocados, cut in half, pit removed and cubed
1 cup Arugula leaves
1/4 cupPine nuts
1 tbsp Grapefruit Juice
1 tbsp Maple Syrup
¼ tsp Cumin
1 tbsp Olive oil
pinch of salt
Add all ingredients into a small jar and shake well.
To prepare the beets, cut off the hard ends and rub olive oil all over them. Bake them for about 60 minutes at 350 degrees until fork tender. Remove from the oven and let cool. Peel and cube.
Lay the Arugula leaves on the bottom of each of the 2 plates. Layer each one with the beets then the avocado and finally the grapefruit. Drizzle each one with the dressing. Sprinkle with the pine nuts and top with some arugula.
- Gourmet Salad Ideas for Meatless Diets (vegetarian.answers.com)
- What’s in Season in December? (fillyourplate.org)