Ingredientes para Beet Avocado And Pink Grapefruit Salad With Sherry Dressing
- 1 pound beets
- Pink Grapefruit
- Sherry Wine Vinegar
- Dijon Mustard
- Extra Virgin Olive Oil
- Mixed Baby Greens
- Avocados
- ¼ cup pomegranate seeds
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Cómo preparar Beet Avocado And Pink Grapefruit Salad With Sherry Dressing
- Preheat oven to 400°F (200°C).
- Wash and scrub 1 pound of beets. Wrap each beet individually in aluminum foil.
- Roast beets for 45-60 minutes, or until tender when pierced with a fork. Check at 45 minutes.
- Remove beets from oven and let cool completely. Once cool, peel and dice into ¾-inch pieces.
- While beets are roasting, peel and segment 2 pink grapefruits, removing all white pith. Reserve 2 tablespoons of grapefruit juice.
- Cut grapefruit segments into ¾-inch pieces and set aside.
- In a small bowl, whisk together ¼ cup sherry vinegar, 1 tablespoon Dijon mustard, and the reserved 2 tablespoons of grapefruit juice.
- Slowly whisk in ¾ cup extra virgin olive oil until emulsified.
- Season vinaigrette with salt and pepper to taste.
- In a large bowl, combine 5 ounces baby spinach or mixed greens with ¾ cup of the sherry vinaigrette. Season with salt and pepper to taste.
- Add 1 ripe avocado, diced into ¾-inch pieces, to the salad.
- Divide salad among 10 plates.
- Top each salad with the roasted beets, grapefruit segments, and ¼ cup pomegranate seeds.
- Drizzle with the remaining vinaigrette and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
36g
Fat
17g
Carbs
5g
