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beet avocado and pink grapefruit salad with sherry dressing

Desciption

Tags

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Steps

  1. Preheat oven to 400f
  2. Wrap beets in foil
  3. Roast until beets are tender when pierced with fork
  4. About 1 hour
  5. Cool beets to room temperature
  6. Peel beets
  7. Cut beets into 3 / 4-inch pieces
  8. Set aside
  9. Cut peel and white pith from grapefruits
  10. Working over bowl
  11. Cut between membranes to release segments
  12. Drain segments
  13. Reserving 2 tablespoons juice
  14. Cut segments into 3 / 4-inch pieces
  15. Whisk vinegar
  16. Mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend
  17. Gradually whisk in oil
  18. Season to taste with salt and pepper
  19. Toss greens and 3 / 4 cup dressing in large bowl
  20. Season to taste with salt and pepper
  21. Divide salad among 10 plates
  22. Scatter beets
  23. Grapefruit
  24. Avocados and pomegranate seeds over salads
  25. Dividing equally
  26. Drizzle with remaining dressing

Step 19

Total Time in Minute 120

Ingredients Count 8

cooking beet  avocado and pink grapefruit salad with sherry dressing

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Ingredients

Beets

Pink grapefruit

Sherry wine vinegar

Dijon mustard

Extra virgin olive oil

Mixed baby greens

Avocados

Pomegranate seeds

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