Beets, Grapefruit and Avoaco Salad with Cashew and Pomegrante Dressing

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!


beets grapefruit avocado

1 bunch beets (red or golden)
1 avocado
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!




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