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From Camille's Kitchen

Tuesday Tastings :: Beets, Avocado + Citrus

March 27th, 2012

Beet_Pistachio_Avocado_Salad

When I instagram’d this photo of the salad that I tossed together for Adam and me on Saturday night, I was immediately flooded with requests for the recipe…and it really was so delicious, that of course I had to share. Like so many of my favorite recipes, this one was inspired by an incredible menu item I tasted while we were traveling – this time, a first-course salad that I had at Wolfgang Puck’s restaurant CUT in Beverly Hills. I took a few ingredient notes on my iPhone, and then recreated it with a few minor tweaks when we got home…and it’s been one of our go-to salads ever since. Keep reading for the recipe…

Beet, Avocado & Grapefruit Salad

*serves 2

Ingredients:

  • 6 small beets
  • 1 tablespoon extra-virgin olive oil
  • 1 small avocado
  • 1 small grapefruit
  • handful of chopped pistachios
  • handful of micro greens
  • olive oil and aged balsamic vinegar
  • Maldon sea salt (kosher salt works too, but trust me: the Maldon is so worth it.)

Instructions:

  1. Preheat oven to 450 degrees. Trim the ends of the beets. If large, cut in half. Place them on a sheet of foil and drizzle with olive oil. Place another sheet of foil on top, and crimp the edges to form a “pouch.” Place on a baking sheet, cut a few slits in the top of the pouch to let steam escape and roast in oven for an hour, or until beets are pierced easily with a paring knife. Remove from oven and let cool, then remove skin by rubbing vigorously with a paper towel. Slice into 1/2″ thick slices.
  2. Peel and remove the membrane from the grapefruit. Cut crosswise into 1/2″ thick slices, then cut in half to form half-circles.
  3. Peel and seed the avocado, then cut into 1/2″ thick slices.
  4. Divide grapefruit between 2 plates, arranging them in a circular pattern. Top with avocado slices, then beets. Scatter microgreens and pistachios all over, then drizzle with olive oil and balsamic vinegar. Finish with a sprinkle of sea salt.

Serves

Ingredients

Instructions

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21 Comments under :: Tuesday Tastings :: Beets, Avocado + Citrus
  1. Freya says:

    I’ve always wanted to try beets…maybe this recipe will make an appearance on my Recipe Thursday! Thank you for the continual inspiration!

  2. Georgina says:

    What a delicious and healthy meal! Sometimes the best things I make are simply tossed together last minute.
    Thank you for the recipe!

    xo Georgina

  3. sophie says:

    these are all of my favorite things! can’t wait to try!

  4. Kimberly says:

    Healthy and yummy…what could be a better combination!

  5. I long for the day when I’ll finally get my boyfriend to eat salads voluntarily…until then, I’m happy to live vicariously through your instagrams, haha!

    xo,
    Ashley
    anylovelything.com

  6. Kelly says:

    I CANNOT wait to try this salad! Each ingredient is better than the last!

  7. kellie says:

    this looks delicious. the picture is beautiful. i love beets and can’t wait to try this. (found you via pinterest :))

  8. Ana says:

    I just tried it yesterday! Absolutely delicious!

  9. Kali says:

    Thanks for the recipe! I made this last night (first time roasting beets!), and it came out great. Grapefruit is normally a bit too sour for me, but the flavors of the salad were really complementary, and my husband and I loved it. I enjoy all of your recipes :)

    • Camille Styles says:

      I’m so glad! I haven’t yet met a guest who doesn’t like this salad… even ones who *think* they don’t like grapefruit or beets! :)

  10. Christa Diaz says:

    Made this salad for my husband and I last night – was incredible! The flavors and textures go so well together. I also added a few small dollops of goat cheese on top. Thanks for sharing, Camille!

  11. [...] Beets, Avocado & Citrus Salad – from Camille Styles Share this:Like this:LikeBe the first to like this post. Leave a Comment by dkrouse on April 10, 2012  •  Permalink Posted in Uncategorized [...]

  12. [...] few others you might enjoy: Beet, Avocado & Grapefruit Salad, Grilled Shrimp & Corn Salad, Crunchy Asian [...]

  13. [...] The salad I can’t stop eating these days. [...]

  14. […] Beet, Avocado & Grapefruit Salad Ingredients: Serves 2 •6 small beets •1 tablespoon extra-virgin olive oil •1 small avocado •1 small grapefruit •handful of chopped pistachios •handful of micro greens or lettuce •olive oil and aged balsamic vinegar •sea salt Directions: 1.Preheat oven to 450 degrees. Trim the ends of the beets. If large, cut in half. Place them on a sheet of foil and drizzle with olive oil. Place another sheet of foil on top, and crimp the edges to form a “pouch.” Place on a baking sheet, cut a few slits in the top of the pouch to let steam escape and roast in oven for an hour, or until beets are pierced easily with a paring knife. Remove from oven and let cool, then remove skin by rubbing vigorously with a paper towel. Slice into 1/2? thick slices. 2.Peel and remove the membrane from the grapefruit. Cut crosswise into 1/2? thick slices, then cut in half to form half-circles. 3.Peel and seed the avocado, then cut into 1/2? thick slices. 4.Divide grapefruit between 2 plates, arranging them in a circular pattern. Top with avocado slices, then beets. Scatter microgreens and pistachios all over, then drizzle with olive oil and balsamic vinegar. Finish with a sprinkle of sea salt. (Recipe from Camille Styles) […]

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