The beets can be roasted ahead of time and stored in the fridge either before or after peeling.
Author: Coffee & Quinoa
Yields: 6
Ingredients
FOR THE SALAD:
1 medium beet (or 2 small beets)
1 grapefruit, peeled and segmented
2 oranges, peeled and segmented
1 avocado, chopped
5 oz. baby spinach
several handfuls pine nuts, toasted
FOR THE DRESSING:
juice of 1 orange
1 tsp finely chopped rosemary
2 Tbsp olive oil
2 Tbsp white wine vinegar
salt and pepper to taste
Instructions
To roast the beet(s), preheat oven to 400. Trim stems and scrub off dirt. Loosely wrap in foil. Roast for 60 minutes or until a fork slides easily to 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 into small cubes.
To make dressing, whisk all ingredients together in a small bowl.
To assemble, layer salad ingredients and top with dressing.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/11/citrus-beet-salad-with-rosemary-vinaigrette/