Beet Avocado And Pink Grapefruit Salad With Sherry Dressing Recipes

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ROASTED BEET AND GRAPEFRUIT SALAD



Roasted Beet and Grapefruit Salad image

Provided by Dave Lieberman

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

6 small beets
1 medium ruby red grapefruit
2 ounces alfalfa sprouts, trimmed
1/3 cup extra-virgin olive oil
1 medium shallot, minced
3 pinches salt
10 grinds black pepper
1/4 cup red wine vinegar
Thyme leaves from 10 delicate sprigs

Steps:

  • Preheat oven to 325 degrees F.
  • Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
  • Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
  • Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
  • Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.

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

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.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Steps:

  • Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  • Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  • Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

GRAPEFRUIT-AND-BEET SALAD



Grapefruit-and-Beet Salad image

Provided by Roy Blount Jr.

Categories     salads and dressings

Time 1h15m

Yield Serves 4

Number Of Ingredients 9

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

Make and share this Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing recipe from Food.com.

Provided by Chabear01

Categories     Citrus

Time 2h

Yield 10 serving(s)

Number Of Ingredients 8

3 medium beets, tops trimmed (about 1 pound)
3 medium pink grapefruit (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.

Nutrition Facts : Calories 292.4, Fat 25.4, SaturatedFat 3.6, Sodium 28, Carbohydrate 17.8, Fiber 6.2, Sugar 9.1, Protein 2.4

BEET, GRAPEFRUIT & ONION SALAD



Beet, Grapefruit & Onion Salad image

My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! -Michelle Clair, Seattle, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

6 medium fresh beets (about 2 pounds)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 large ruby red grapefruit, peeled and sectioned
2 small red onions, halved and thinly sliced

Steps:

  • Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl., Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

PINK-GRAPEFRUIT AND AVOCADO SALAD



Pink-Grapefruit and Avocado Salad image

This refreshing salad really perks up winter lunches and dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 pink grapefruits
2 heads Boston lettuce, torn
1 sliced avocado
1 tablespoon olive oil
1 tablespoon white-wine vinegar
Coarse salt and ground pepper

Steps:

  • Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice.
  • Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.

Nutrition Facts : Calories 155 g, Fat 11 g, Fiber 4 g, Protein 2 g

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

This simple colorful salad is easy to make. We eat a lot of grapefruit so I was happy to come up with this pleasing combination. The honey in the dressing enhances the taste of both fruits.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

4 Bibb or Boston lettuce leaves
1 medium grapefruit, peeled
1 medium ripe avocado, peeled and sliced
1 tablespoon canola oil
1-1/2 teaspoons white wine vinegar
1/2 teaspoon honey
1/8 teaspoon salt

Steps:

  • Place lettuce on two salad plates. Section the grapefruit over a bowl to reserve juice. Arrange grapefruit sections and avocado slices on lettuce. , In a small bowl, whisk the oil, vinegar, honey, salt and 1-1/2 teaspoons reserved grapefruit juice. Drizzle over salads; serve immediately.

Nutrition Facts : Calories 256 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.

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