Grapefruit, Beet & Fennel Salad
The weather has finally taken a turn for the best so it’s time to bust out the salad spinner! This salad is full of goodies to keep you feeling healthy and re-vitalized. The salad bowl and amazing salad tongs were provided to me by my friends at Britannia Kitchen & Home. Now go get cooking!
Grapefruit, Beet & Fennel Salad
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 servings
INGREDIENTS
For the Salad
1 large beet, peeled and sliced into 1 ½ inch segments
Drizzle of olive oil
Salt and pepper to taste
8 oz fresh spinach
1 medium fennel bulb, thinly sliced
1 cup pea shoots
1 large grapefruit, cut into bite sized segments
1 avocado, sliced
3 tbsp. shelled pistachios
For the Vinaigrette
½ lemon, juiced
1 tbsp. white wine vinegar
¼ cup extra virgin olive oil
1 tbsp. grainy mustard
1 tsp. honey, or more if you prefer a sweeter vinaigrette
Salt and pepper to taste
DIRECTIONS
Preheat the oven to 400F
Toss the beets in the olive oil, sprinkle with salt and pepper and roast for 35 minutes, flipping halfway through cooking time. Remove beets from oven and set aside to cool.
In a medium sized bowl, whisk together all ingredients “for the vinaigrette”.
To serve, toss together the spinach, fennel and pea shoots in a large salad bowl. Top with beets, grapefruit, avocado and shelled pistachios. Dress the salad with the vinaigrette and serve.