The Perfect Winter Salad

The Perfect Winter Salad


pomegranate seeds

golden beets--roasted and diced

radish--thinly sliced


grapefruit segments

2 tablespoons olive oil (plus some for roasting)

1 tablespoon grapefruit juice



1/2 teaspoon dijon mustard

1 tablespoon white balsamic vinegar


*Preheat oven to 400 degrees F. Wash, scrub, and quarter beets. Add to baking dish with drizzle of olive oil, salt and pepper. Roast ~30 minutes, turning 1-2 times, or until beets are tender. Set aside.

*Remove pomegranate seeds from membrane and slice radish, set aside. Supreme grapefruit by removing peel and pith, and cutting into flesh to remove segments. Set segments aside. Squeeze juice from remaining grapefruit (after removing segments), set aside. Once beets are cool enough to handle, remove peel (if you'd like), and dice into cubes. Slice avocado.

*Whisk olive oil, grapefruit juice, mustard, and balsamic vinegar. Add salt and pepper. Arrange pomegranate, beets, radish, avocado, and grapefruit onto serving platter. Drizzle lightly with vinaigrette. Enjoy!