Beet Salad with Avocado and Grapefruit Thyme Vinaigrette
Beet Salad with Avocado and Grapefruit-Thyme Vinaigrette
Servings: 6 servings
Ingredients
- 1 pound roasted beets sliced thin
- 2 ounces red onion sliced thin
- 2 each avocadoes diced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon flat leaf parsley chopped
- 2 tablespoons grapefruit juice
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Cut the roasted beets in half and then thinly slice into half rounds.
- Cut a red onion in half and thinly slice 2 oz into strips.
- Cut the avocadoes in half, remove the pits, scoop out the half with a spoon and dice.
- Chop the herbs but keep separate.
- For the dressing, whisk together the grapefruit juice, vinegar and olive oil. whisk in half the thyme and add the salt and pepper.
- Place the beets, red onion and avocado in a large bowl. Add the vinaigrette, the parsley and the rest of the thyme. Gently combine with a spoon. Serve immediately.
Notes
If you'd like to prepare in advance, keep the beets and the vinaigrette separate until just before serving or the beets may turn everything pink.