This colorful beet salad is paired with avocado and grapefruit and topped with a balsamic reduction. This delicious dish is the perfect salad recipe for dreary winter days.
Arrange grapefruit, and beets on a platter. Toss the avocado in the grapefruit juice. Add to the platter.
Add the balsamic to a small pan. Heat on low until reduced by half to make a glaze.
Drizzle with olive oil and balsamic. Sprinkle with salt and fresh black pepper. Garnish with the microgreens and serve.
Notes
If the grapefruit does not give off enough extra juice to coat the avocado you can substitute lemon or lime juice.
To Roast Raw Beets- Trim the ends and place on a sheet of foil. Drizzle with olive oil and salt. Wrap the beets tightly in the foil. Bake at 400 F degrees for 60 minutes, until fork tender. Unwrap the foil and use a paring knife to peel the skin off the beets. Chill before using.