Winter Salad with Roasted Beetroot, Avocado and Grapefruit

 Ingredients: For 4 servings: 4 small pieces of beetroot (or canned/jarred) 1 and 1/2 red-fleshed grapefruit 2 avocados 4 leaves of lettuce (larger or if small, more) 4 tablespoons of pine nuts Dressing: 2 tablespoons of grapefruit juice 2 tablespoons of maple syrup 1/4 teaspoon cumin 1 tablespoon of olive oil salt to taste optional: sugar, vinegar, and horseradish

To prepare a delicious and flavorful salad, we start with the dressing, which is essential for adding an extra touch of flavor. All the necessary ingredients for the dressing – extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, freshly ground pepper, and a hint of honey – are added to a small jar. Close the lid and shake vigorously for a few minutes, so that all the flavors combine perfectly. Let the dressing sit for a few minutes to allow the flavors to meld.

Next, we take care of the beetroot. It can be roasted or boiled, depending on your preference. If you choose to roast it, wrap the beetroot pieces in aluminum foil and roast them at 200 degrees Celsius for about an hour or until tender. If you opt for boiling, add the beetroot to a pot of boiling water and let it boil for 30-40 minutes. Once the beetroot is ready, let it cool slightly, then peel it and cut it into cubes. Mix these beetroot cubes with a blend of salt, sugar, and, if desired, a bit of vinegar and horseradish, to achieve an intense and balanced flavor.

Prepare the four plates on which you will serve the salad. On each plate, arrange one or more leaves of green lettuce to create a crunchy base. Use a baking ring that you place in the center of the plate, where you will start building the layers of the salad. In the ring, add a layer of prepared red beetroot, pressing down gently to set it in place.

After that, peel the avocados, remove the pits, and cut the flesh into cubes. Place the avocado cubes on top of the beetroot, creating a creamy and rich layer. Next comes the grapefruit, which you will separate and remove the seeds. Cut the grapefruit segments into cubes and carefully place them over the avocado.

For an intense flavor, drizzle each layer with the previously prepared dressing, so that the flavors blend perfectly. After you have finished layering, decorate the salad as you wish. Sprinkle a tablespoon of pine nuts for an extra crunch, and for a color contrast, add a few dried cranberries or, according to the original recipe, sprouted broccoli seeds.

This salad is not only visually appealing but also extremely nutritious, full of vitamins and minerals, and can be served as a main dish or as a side. It is an excellent choice for lunch, and the combination of beetroot, avocado, and grapefruit will surely delight your taste buds. Enjoy it with pleasure and savor the explosion of flavors!

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