I get giddy this time of year. The farmers' market is full of the most amazing goods. Berries, zucchini, peaches, beets, greens...the list goes on and on.
Sometimes I physically can't help myself from buying things at the farmers' market...I think it's really an addiction. I try to budget myself by limiting the amount of cash I bring, but somehow, I always slip an extra 20 dollar bill into my wallet just in case. This past weekend, just when I thought I had all I need, I did my usual second lap around and spotted the most beautiful beets at Blue Dog Family Farm.
I had to have the beets. Never mind that I already had three bags full of produce already in my bag...those beets needed a home....on my plate.
Nate has been busy with team dinners during preseason so I'm using my solo dinners as an opportunity to get creative using what I already have at home. I can't stand to see food go to waste so I am way more likely to eat a meal even if the recipe is a total flop. When I got home from the market, I assessed the situation. I knew I wanted a salad, I had some feta cheese lurking in the back of my fridge but wanted to do more than just my standard beets, feta, greens, chickpeas, and a dash of vinegar. I decided to make the most amazing creamy salad dressing using up some ripe avocados and a grapefruit I had.
It was a total winner. This dressing is like a flavor explosion in your mouth. The avocado provides the most amazing creaminess and the grapefruit just provides the perfect balance of tartness and sweetness. And the basil...well, it's basil. What's not to love? I have to admit that I didn't initially add the basil to the actual dressing until after the photos were taken (#foodbloggerproblems). I had some minced basil in the salad and decided that it added such great flavor that it needed to be in the dressing itself. And I couldn't stop eating the dressing so I didn't have enough leftover to take a pretty photo...my bad.
This salad packs.in.the.nutrition. It starts with crisp mixed greens which packs in loads of vitamin A, vitamin C, iron, and even some calcium. The greens are topped with roasted beets which provide you with some additional vitamin C and B vitamins. The feta cheese give the salad a salty punch with minimal calories while the Avocado Grapefruit dressing provides you with healthy fat and fiber. Feel free to add some edamame or chickpeas for some added protein. Basically, you should stop reading this and go make this salad.
Roasted Beet Salad with Avocado Grapefruit Dressing
4 beets, trimmed
4 cups mixed greens
1/2 cup feta, crumbled
1/4 avocado (about 2 tablespoons)
4 tablespoons grapefruit juice (juice from 1/2 of a grapefruit)
1 clove garlic
1/4 teaspoon lemon juice
1 tablespoon olive oil
2 tablespoons basil
1/4 teaspoon salt
1. Preheat oven to 375 degrees. Peel the beets, drizzle with olive oil, salt, and pepper. Wrap beets in foil, place on a baking sheet, and roast for 45-60 minutes until beets are tender. Remove from foil and allow to cool and then cut beets into large chunks.
2. To make the dressing, place the avocado, grapefruit juice, garlic, lemon juice, olive oil, basil, and salt in a mini food processor. Process until ingredients are well combined and dressing is creamy.
3. To assemble the salads, divide mixed greens evenly between plates, top with roasted beets, and feta cheese. Drizzle with avocado dressing.