I came across this Beet, Citrus and Avocado Salad in the NY Times. It had all the elements I was looking for – brightness, flavor and freshness to drag me out of my winter blues.
Winter always drags on for me. My least favorite month is January. There’s all the New Years hype and then it just seems like it takes forever to get back into a groove.
By the time March rolls around I am ready for sunshine and gardening. I can barely wait to rip open my new seed packets and get those little seedlings going.
In the meantime, while the snow continues to fall up here in the northeast, I crave something fresh and light – something that reminds me of the colorful flowers that will soon bloom.
I had never craved grapefruit in a salad before I tried this recipe, but I love beets! The combination of textures and flavors had me licking the plate. I added a crunchy and nutty topping and utilized the beet greens as part of the plated salad. It seems like such a shame not to include those nutritious beet leaves. I’m sure you’ll agree that this Beet, Citrus and Avocado Salad will raise your spirits!
Beets, grapefruit and avocado create a simple winter salad that celebrates all the best of the winter season. Any citrus fruit is easily substituted in this awesome salad.
- 2 tablespoons lime juice or lemon
- 1 teaspoon cumin seeds lightly toasted and ground
- Salt and freshly ground pepper
- 1/2 teaspoon Dijon mustard
- 1 tablespoon walnut oil
- 2 tablespoons canola oil
- 1 bunch beets about 1 pound, scrubbed and roasted, retaining the raw beet greens - chop them as part of the salad.
- 1 pink grapefruit
- 1 medium-size or large ripe but firm Hass avocado sliced
- 2 tablespoons slivered fresh basil
- 1/4 cup sesame seeds white and/or black
- 1/4 cup flax seed
- 1/4 cup sunflower seeds
- 1 tsp sea salt
For the Dressing: Mix together the lime juice, the ground cumin seeds, salt, pepper and Dijon mustard. Whisk in the walnut oil and canola oil.
Prepping the Salad Parts: Peel the roasted beets (*see notes for easy peeling) and slice. Toss with 2 tablespoons of the dressing. • Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes. • Chop the leftover beet greens.
For the Nutty Topping: Roast all the seeds separately in a pan on the stovetop. Each set should only take a minute or two. Be especially careful with the sesame seeds - they brown quickly! Let the seeds cool.Grind all the seeds with some salt. *this will make more than you need. Store the rest and sprinkle it on whatever suits you! It's very versatile.
Plate the salad: Arrange the beets, grapefruit and avocado slices in a circle around the plate. Add a bit of chopped beet greens on the side. • Give the beets, avocado and greens a dash of salt and pepper. • Drizzle on the remaining dressing, and drizzle any grapefruit juice over the grapefruit and avocado. • Sprinkle on the basil, nutty topping and serve.
How to roast beets:
To roast the beets, heat the oven to 400 degrees.
Wash and scrub beets.Trim beet greens and stems,
Toss in a little olive oil, salt and pepper.
Wrap tightly in foil with seam on top so the juice doesn't drip in your oven!
Roast for 30-45 min depending on size of your beets. Stick a fork in them to test if they are ready!
Once slightly cooled, the skins will slide right off if you rub them with a dry paper towel.
Roasted beets will keep for several days in the fridge.