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.

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Comments (21)
  1. 1
    Freya March 27, 2012 at 6:40 am

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

    • Camille Styles March 27, 2012 at 1:05 pm

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

  2. 2
    Georgina March 27, 2012 at 7:38 am

    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. 3
    sophie March 27, 2012 at 7:50 am

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

  4. 4
    Kimberly March 27, 2012 at 8:40 am

    Healthy and yummy…what could be a better combination!

  5. 5
    Ashley @ Any Lovely Thing March 27, 2012 at 11:45 am

    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!


  6. 6
    Mariana March 27, 2012 at 4:28 pm


  7. 7
    Kelly March 27, 2012 at 10:56 pm

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

  8. 8
    kellie March 29, 2012 at 11:00 pm

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

  9. 9
    Ana March 31, 2012 at 10:21 am

    I just tried it yesterday! Absolutely delicious!

    • Camille Styles April 1, 2012 at 7:52 am

      So glad you loved, Ana! xo

  10. 10
    Kali April 3, 2012 at 1:47 pm

    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 April 3, 2012 at 1:51 pm

      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! 🙂

  11. 11
    Christa Diaz April 4, 2012 at 3:56 pm

    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!