Best Beet Avocado And Pink Grapefruit Salad With Sherry Dressing Recipes

GRAPEFRUIT-AND-BEET SALAD

Grapefruit-and-Beet Salad image

Provided by Roy Blount Jr.

Time 1h15m

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/2 pound beets (2 or 3), trimmed
3 tablespoons extra virgin olive oil, plus more for beets
Kosher salt
1 large red or pink grapefruit, peeled, white pith removed
1 small shallot, finely diced
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 bunch watercress, stemmed and trimmed (about 2 cups)
Freshly ground black pepper

Steps:

Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 9 grams, TransFat 0 grams

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing image

Categories Salad Fruit Leafy Green Vegetable Appetizer Side Roast Thanksgiving Dinner Grapefruit Avocado Beet Fall Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 8

Ingredients

3 medium beets (about 1 pound), tops trimmed
3 medium-size pink grapefruits (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)

Steps:

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.