Avocado Week continues with a scrumptious salad featuring the sweetness of beets, the creaminess of avocado and the zing of grapefruit. Thanks so much to SoCal Avocados for sending me avocados to play with! Did you miss my post for Avocado Toasties with Kiwifruit Salsa & Bacon? If so, you’ll want to read it now so you can get in on the avocado giveaway from SoCal. Plus, the toasties are delicious!
I used a couple of products in this salad that you may have trouble finding at your local grocery store: blackberry-ginger balsamic vinegar and blood orange extra virgin olive oil. (I picked these up the last time I was in Maine and thought they would be perfect in this salad.) If you can’t find them, no worries. Just use whatever fruity vinegar and interesting olive oil you can find. Sherry vinegar and plain old EVOO will work too.
WARNING: If you are taking any prescription medication to combat high cholesterol such as Lipitor, Pravachol or Zocor, skip the grapefruit in this salad and use oranges or another citrus fruit instead. Grapefruit and grapefruit juice can keep your liver from metabolizing cholesterol medicines properly.
Adapted from epicurious.com
1 medium beet, peeled and trimmed
1 medium grapefruit
1 tablespoon blackberry-ginger balsamic vinegar or other fruity vinegar
3/4 teaspoon grainy deli mustard
1/4 cup blood orange extra virgin olive oil or regular EVOO
Kosher salt & freshly ground pepper
6 oz mixed greens (I used a combination of tender mustard & turnip greens)
1/2 medium avocado, pitted, peeled and cut into 1/2-inch pieces
Place beet in a steamer basket over boiling water. Cover and cook for 20 minutes to 1 hour, depending on the size of your beet. (Mine took about 40 minutes.) Check after about 20 minutes to make sure you have enough water in the bottom of the pan to generate steam. Your beet is done when the tip of a knife pierces it easily. Remove from heat and cool, then cut the beet into 1/2-inch cubes.
Cut peel and pith from the grapefruit. Work over a medium bowl and cut the grapefruit segments away from the membrane. Let the juice drain into the bowl.
Whisk vinegar, mustard and 1 tablespoon of the grapefruit juice (save the remaining grapefruit juice for another use). Gradually whisk in oil and season with salt & pepper.
Toss greens with about 2/3 of the dressing in a large bowl. Put greens on four individual serving plates, then top with beets, grapefruit and avocado. Drizzle with remaining dressing.
Makes 4 servings
Per serving: 220 calories, 18g fat (2g sat), 0mg cholesterol, 55mg sodium, 14g carb, 5g fiber, 7g sugar, 2g protein
Nutritional Analysis: This salad contains 18g of fat, but 14g is monounsaturated (“good” fat).