Lionheart Wines
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Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing

Servings: 10


  • 3 medium beets (about 1 lb) tops trimmed
  • 3 medium-size pink grapefruits (about 2 ½ lbs)
  • 3 tablespoons Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • ¾ cup extra-virgin olive oil
  • 2 5-ounce bags mixed baby greens
  • 3 medium avocados, pitted, peeled, cut into ½” pieces
  • 1 cup fresh pomegranate seeds (from 2 large pomegranates)


  • Preheat oven to 400 degrees F. Wrap beets in foil.  Roast until beets are tender when pierced with fork, about 1 hour.  Cool beets to room temperature (can be prepared 1 day ahead. Refrigerate beets in foil packets.)
  • Peel beets.  Cut beets into ¾” pieces.  Set aside.
  • Cut peel and white pith from grapefruits.  Working over bowl, cut between membranes to release segments.  Drain segments, reserving 2 tablespoons juice.  Cut segments into ¾” pieces.
    Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend.  Gradually whisk in oil. Season to taste with salt and pepper.
  • Toss greens and ¾ cup dressing in large bowl.  Season to taste with salt and pepper.  Divide salad among 10 plates.  Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally.
  • Drizzle with remaining dressing.

Bon Appetit, November 2000
Pg. 204

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