While this may seem like just another simple salad, I assure you that the combination of warm beets, creamy avocado, and zippy grapefruit will have you coming back for seconds. Maple syrup does double duty in this recipe as a glaze for the beets and as a balancing sweet element in the vinaigrette.
Place rimmed baking tray in oven before turning oven on to preheat at 400 F (200 C).
In medium bowl, toss together beet wedges with oil and 1/4 tsp (1 mL) salt. Tumble onto warmed baking tray and arrange in single layer. Roast until crisp tender, about 10 to 15 minutes, depending on the size of beet wedges. Drizzle 2 Tbsp (30 mL) maple syrup over beets and toss to coat. Return to oven and roast for another 5 minutes. Remove beets from oven, sprinkle zau2019atar over warm beets, and toss to coat.
In small bowl, whisk together olive oil, lemon juice, lemon zest, remaining 2 Tbsp (30 mL) maple syrup, and remaining 1/4 tsp (1 mL) salt until well combined.
When ready to serve, divide greens among serving plates. Top with roasted beets, grapefruit segments, and avocado. Drizzle each serving with dressing and garnish with toasted pistachios.
This recipe is part of the Spring's Sweet Amber Elixir collection.
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