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Avocado, Beet & Citrus Salad
Prep: 25 minutes plus cooling
Roast: 1 hour • Serves: 6
1/4 cup Our Family® 100% Pure Olive Oil
2 large grapefruits
2 medium oranges
1-1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon Our Family® Salt
1/2 teaspoon ground Finest Reserve™ by Our Family® Black Peppercorn Grinder
1 large avocado, peeled, pitted and chopped
1 small red onion, halved and thinly sliced
3/4 cup Our Family® Crumbled Blue Cheese
1/4 cup Our Family® Whole Pine Nuts, toasted
1.Preheat oven to 425°. Rub beets with 1 tablespoon oil; wrap each beet in aluminum foil and place directly on oven rack. Roast beets 1 hour or until tender; cool completely. Remove foil; carefully peel beets and cut into 1-inch pieces.
2.Slice off ends of grapefruits; place cut side down on cutting board. Slice down sides of grapefruits to remove skin and white pith with paring knife. Working with 1 grapefruit at a time, hold grapefruit over small bowl; gently cut along sides of membranes to release each segment. Repeat process with oranges.
3.In large bowl, whisk lemon juice, lemon zest, salt, pepper and remaining 3 tablespoons oil; fold in avocado, onion, grapefruits and oranges.
4.Arrange avocado mixture on large serving platter; top with beets, and sprinkle with cheese and pine nuts. Makes about 6 cups salad.
Approximate nutritional values per serving (1 cup):
314 Calories, 23g Fat, 5g Saturated Fat, 13mg Cholesterol, 429mg Sodium,
24g Carbohydrates, 6g Fiber, 16g Sugars, 0g Added Sugars, 7g Protein
Chef Tip
To toast pine nuts, cook pine nuts in a small skillet over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; spread on a plate to cool.