Tuesday Tastings :: Beets, Avocado + Citrus

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

  • 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.)

 

  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.

Next Post >

< Previous Post

21 Responses to “Tuesday Tastings :: Beets, Avocado + Citrus”

  1. Freya

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

    Reply
    • Camille Styles

      You must try Freya – beets are one of my fave foods of all time!!

      Reply
  2. Georgina

    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

    Reply
  3. sophie

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

    Reply
  4. Kimberly

    Healthy and yummy…what could be a better combination!

    Reply
  5. Ashley @ Any Lovely Thing

    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

    Reply
  6. Kelly

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

    Reply
  7. kellie

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

    Reply
  8. Ana

    I just tried it yesterday! Absolutely delicious!

    Reply
    • Camille Styles

      So glad you loved, Ana! xo

      Reply
  9. Kali

    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 :)

    Reply
    • Camille Styles

      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! :)

      Reply
  10. Christa Diaz

    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!

    Reply

Leave a Reply