Golden Beet and Grapefruit Salad with White Beans and Avocado
Hitting all the flavors and textures, this salad is easily a full meal.
- 2 raw golden or Chioggia beets, peeled and quartered
- 1 grapefruit, peeled and roughly chopped
- 3/4 cup cooked cannellini beans
- 1/3 cup walnuts, chopped
- 1/4 red onion, thinly sliced
- 1/2 avocado, cubed
- 2 cups of light greens, such as Boston bibb
- 3 tablespoons of reduced balsamic vinegar*
Peel and quarter beets, then steam in a steamer insert set over boiling water covered, until tender when pierced with a fork, 12 to 15 minutes. Remove from heat and transfer to a bowl to let cool.
Over greens, add the beets, grapefruit sections, beans, walnuts, onion and avocado. Drizzle the balsamic over the salad.
*To make the reduction, simply add balsamic vinegar to a sauce pan and simmer until reduced to desired thickness. This is a light salad, I recommend a reducing just a little bit - look for some of the vinegar to adhere to the back of a spoon, but still be quite translucent. You can store any extra in a sealed container in the fridge for months.
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