Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing Recipe
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Directions:
- Preheat oven to 400°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 3/4-inch 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 3/4-inch 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 3/4 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.43 Kcal (1358 kJ) | ||
| Calories from fat | 241.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.83g | 41% | |
|---|---|---|---|
| Sodium | 98.55mg | 4% | |
| Potassium | 585.39mg | 12% | |
| Total Carbs | 23.29g | 8% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 6.91g | 28% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 52.1mg | 87% | |
| Iron | 1.1mg | 6% | |
| Calcium | 32.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.03 Kcal (511 kJ) | ||
| Calories from fat | 90.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 41% | |
|---|---|---|---|
| Sodium | 37.07mg | 4% | |
| Potassium | 220.18mg | 12% | |
| Total Carbs | 8.76g | 8% | |
| Sugars | 2.19g | 23% | |
| Dietary Fiber | 2.6g | 28% | |
| Protein | 1.3g | 7% | |
| Vitamin C | 19.6mg | 87% | |
| Iron | 0.4mg | 6% | |
| Calcium | 12.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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