Grapefruit, Avocado & Beet Salad
Prep Time: 10 Mins
Cook Time: 60 Mins
Total Time: 70 Mins
Serves: 4
The prettiest salad that ever was. I normally cannot eat grapefruit without honey as it is so bitter, but the beauty of salt is that it cancels out some of that bitterness. Paired with the avocado with its silky texture and rich, nutty flavour this salad is bright, juicy and fresh.
Ingredients
4 small beets, ends trimmed
2 grapefruit, peeled and cut into thin slices
1 large avocado (or 2 small), cut into thin slices
15 mint leaves
Salt
Dressing:
½ teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
1 small garlic glove
Salt
Freshly ground black pepper
Directions
Preheat the oven to 425F. Place the beets in a baking dish and fill the pan with 1cm of water. Cover tightly with foil and bake for 50-60 minutes. Check on it after 40 minutes, if the water has evaporated, add more. Check for doneness by piercing a beet with a fork, it should be tender. Let the beets cool, so you can handle them, and rub the skin off with a paper towel or pairing knife. Cut into segments.
Prepare the dressing by combining the lemon zest, lemon juice, olive oil, garlic, salt, and pepper, and whisk.
