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Categories:Viewed: 82 - Published at: 2 years ago
Ingredients
- FOR THE SALAD:
- 1 whole Beet, Medium-Sized (Or 2 Small Beets)
- 1 whole Grapefruit, Peeled And Segmented
- 2 whole Oranges, Peeled And Segmented
- 1 whole Avocado, Peeled, Pitted And Chopped
- 8 ounces, weight Baby Spinach
- 1/2 cups Pine Nuts, Toasted, Or As Much As You Like
- FOR THE DRESSING:
- 1 whole Orange, Juiced
- 1 teaspoon Finely Chopped Rosemary
- 2 Tablespoons Olive Oil
- 2 Tablespoons White Wine Vinegar
- Salt And Pepper, to taste
Method
- To roast the beet(s), preheat oven to 400 F. Trim off the beat stem and scrub off dirt. Loosely wrap the beet in foil. Roast for 60 minutes or until a fork slides easily into the center of the beet. Remove from oven, unwrap and set aside until cool enough to handle.
- Once beet has cooled, slide the skin off using the back of a knife. Slice off top and bottom and chop the beet into small cubes.
- To make dressing, whisk all of the dressing ingredients together in a small bowl.
- To assemble, layer salad ingredients in a serving bowl and top with dressing.
