Roasted Beets, Grapefruit, and Avocado Salad

The flavors in this roasted beet grapefruit salad compliment each other in a way that is off the charts. The white balsamic dances through the layers of sweet and earthy roasted beets, tart grapefruit, soft and creamy avocado, with refreshing shaved fennel. To top it off there are these little hidden gems of mint to add another layer of flavor. In the winter we almost always have these staple ingredients on hand in the kitchen, and this salad has become a staple for me. I sometimes keep the whole thing all to myself for dinner, and other nights I split into 2 servings to share as a side dish with my hubby and top it with a lil’ soft goat cheese for extra flavor and energy.

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

Ingredients

  • 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.

Instructions

  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.

nutrtion info for roasted beet grapefruit salad

Shared at: Allergy Free Wednesday + Paleo AIP Recipe Roundtable + Savoring Saturdays + Happy Healthy Green Natural Party Blog Hop

12 thoughts on “Roasted Beets, Grapefruit, and Avocado Salad

  1. I love grapefruit and beet salads! Sadly, one of my family members cannot eat grapefruit, but this would be wonderful with tangelos or blood oranges too. Thanks for another terrific salad!

    1. I bet it would be fabulous with tangelos or blood oranges! The irony is oranges are the one fruit I really can’t have 😉

      xx

  2. Sounds delicious! Do you not have flare ups with beets (and other root veggies)? I’ve heard some people can tolerate vegeatables like carrots and sweet potatoes, but I’m hesitant to try because I’ve read/heard that they’re starchy.

    1. Hi Kara!

      I will let you in on a secret I recently discovered, golden beets are starch free! They are also more mild and less earthy than the red ones. The golden beets have become a staple in my diet, and all of the ones I have tested passed the iodine test 100%!

      xx

  3. Oh how I love this salad … your recipes always make me swoon. Roasted beets are my favorite! Thanks so much for sharing this with us at Savoring Saturdays linky party! Hope you’ll join us again this week.

  4. Hi Andrea,
    I’m a huge salad lover so I adore this colorful roasted beet, grapefruit and avocado. I am ready to make it right now! I am so delighted that you shared your healthy and delicious salad at the Healthy Happy Green Natural Party! I’m Pinning and sharing this!

  5. How do you do the goat cheese? Just little dollops? Also, this is the fist time I’ve used fennel and mine turned pretty dark when I tested it. Is it usually like that or does it vary like apples and such?

    1. Hi Sara!

      Totally, for the goat cheese I just crumble soft goat cheese over top so it falls in little bite sized pieces, and I love the flavor and texture it adds to this salad!

      Interesting regarding the fennel, in the past I recall it always passing the iodine test for me, but sounds like it varies? I honestly don’t use iodine anymore to test fruits & veggies since I tolerate starches now so much better than I did 6 years ago when I first started eating low starch for ankylosing spondylitis. I now eat a wider variety including crisp fresh (starchy) apples almost everyday too, with no bad AS reactions. Though I still avoid refined starches, grains, and legumes to keep the AS and inflammation at bay.

      Thanks so much!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: