banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Beet, Avocado, and Grapefruit Salad

    Share

    4 medium-sized roasted beets
    2 tsp (10 mL) grainy Dijon mustard
    2 tsp (10 mL) liquid honey
    2 Tbsp (30 mL) sherry vinegar or red wine vinegar
    1 Tbsp (15 mL) raspberry vinegar
    1/3 cup (80 mL) extra-virgin olive oil
    Sea salt and freshly ground black pepper
    1 romaine heart, torn into bite-sized pieces
    4 cups (1 L) baby spinach
    1 large pink grapefruit, peeled and cut into sections
    1 large firm but ripe avocado, pitted, peeled, and sliced (prepare just before serving, or sprinkle with a little lemon juice to prevent browning)
    1/2 small sweet onion, thinly sliced
    1/2 cup (125 mL) toasted pecans, coarsely chopped

    Advertisement

    Cut roasted beets in half and slice. Place them in a large bowl and set aside.

    For the vinaigrette: combine mustard, honey, sherry vinegar, and raspberry vinegar in a small bowl. Gradually whisk in olive oil until well combined. Season with salt and pepper to taste and set aside. If making ahead, cover and refrigerate for up to 4 days.

    Just before serving, combine romaine, spinach, grapefruit, avocado, and onion in a large salad bowl. Toss with vinaigrette. Add beets and pecans and toss gently to coat.

    Makes 4 to 6 servings.

    For 6 servings, each serving contains: 249 calories; 4 g protein; 19 g total fat (2 g sat. fat, 0 g trans fat); 0 mg cholesterol; 19 g carbohydrates; 6 g fibre; 90 mg sodium

    TIP: To roast beets, scrub and trim beets, leaving 1 in (2.5 cm) of stems attached. Position a rack in the centre of the oven and preheat to 400 F (200 C). Wrap beets individually in foil. Roast until tender when pierced with a knife, about 1 hour and 15 minutes.

    When beets are cool enough to handle, trim the tops and bottoms. Peel under cold running water; the peel will slip off easily. Chill beets before adding them to your salad.

    The beets can be roasted and peeled a day or two before serving and stored in a sealed container in the refrigerator. (Alternatively, cook beets in a large saucepan of boiling water until tender, about 50 minutes.)

    Did you know?

    To section grapefruit, with a sharp knife, remove the peel and pith from the fruit, first by cutting off the top and bottom, then by slicing off the sides along the contours. Trim off any remaining pith, which is bitter. Cut between the fruit segments and membranes to remove
    each section.

    source: "Salad Lovin'", alive #335, September 2010

    Advertisement

    Beet, Avocado, and Grapefruit Salad

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Going Pro
    Food

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.