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Roasted Beets, Grapefruit, Fennel, and Avocado Salad

A refreshing and energizing winter salad made with roasted beets, grapefruit, fennel, and avocado. Easy to pull together for lunch or a dinner party.
Course Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Author Andrea Wyckoff


  • 2 large golden beets
  • 1 large grapefruit
  • 1/2 of a fennel bulb
  • 1 avocado
  • 1/4 cup fresh mint leaves
  • 4 Tablespoons avocado oil divided, or olive oil
  • 1 Tablespoon white balsamic vinegar or other vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon dijon mustard*
  • pinch of flaked sea salt
  • For AIP diet: omit mustard black pepper, and goat cheese.


  1. You can roast the beets ahead of time, the day before, etc. The salad is spectacular with beets still warm from roasting, but I also love it when I use leftover beets from the previous day.
  2. Peel beets, slice into rounds approx 1/3" thick, toss in 1 Tablespoon avocado oil. Roast the beets at 425*F for about 25 minutes, or until soft. I check on them halfway through baking and flip them.
  3. Peel the grapefruit. Take a sharp knife and slice out wedges of grapefruit by cutting in between the membranes. Or if that is to much hassle, just peel and chop the grapefruit into smaller pieces.
  4. Slice fennel into very thin strips.
  5. Slice avocado into strips.
  6. Arrange salad onto a platter or 2 plates, garnish with fresh mint leaves, sea salt, black pepper. I find goat cheese to go marvelous with the flavors in this salad, but the nice creamy texture of the avocado works quite well in place of the goat cheese.
  7. Whisk together the salad dressing ingredients in a small jar. I use 3 Tablespoons avocado oil, with 1 Tablepsoon white balsamic, a drizzle of maple syrup and a lil' mustard.
  8. Nutrition info before for splitting this salad into 2 servings. For a lower calorie option: reduce avocado oil in 1/2 and omit maple syrup.