Beet, Avocado, Grapefruit Salad with Cashew, Pomegranate Dressing
Grapefruit and avocado are in season yet so enjoy them while they are at their peak. You can purchase a good pomegranate juice, such as Pom to make this dressing, if you feel it is too tart add a couple drizzles of honey to make it just the taste for you!
1 bunch beets (red or golden)
1 grapefruit (peeled and segmented)
Wash beets and trim top and bottom. Place in oven proof dish. Add a splash of water and cover tightly with foil. Roast for around 45 minutes at 400 degrees or until tender.
Cool and then peel and quarter. Place in bowl and add a splash of redwine vinegar, EVOO, salt and pepper. Toss.
Arrange beets on plate and intersperse with grapefruit and sliced avocados.
Cashew, Pomegranate Dressing
1/2 cup pomegranate juice
1/2 cup grape seed oil
1/2 cup unsalted cashews
Put all ingredients in a blender and drizzle onto beet salad.
This dressing will not keep very long before the nuts soften up, so use in a day if you can. You can also use it as a dressing on any cooked beet dish. It is wonderfully sweet and tart!