Roasted Beet and Avocado Salad with Grapefruit Vinaigrette (paleo, Whole30)

Reformed beet-hater now occasionally craves the color and majesty that is a perfectly roasted beet every once in awhile. When I have those days, I’m happy someone in the health food biz decided to offer pre-roasted beets for sale at Whole Foods.

The recipe is written with a single lunch serving in mind. Feel free to scale up to feed your desired number.

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Roasted Beet and Avocado Salad with Grapefruit Vinaigrette (paleo, Whole30)

1 small roasted beet (I took the lazy way out here and bought some pre-roasted beets)
1/2 avocado
1 Tbsp. slivered almonds
3-4 ounces leftover rotisserie chicken (optional but delicious)
1/2 grapefruit
Citrus salt (or other flaky finishing salt)

Grapefruit Vinaigrette

2 Tbsp. almond oil (or other neutral oil like grapeseed)
1 tsp. grainy mustard
1/2 tsp. organic apple cider vinegar (Braggs ftw)
1 big squirt grapefruit juice

Slice your beets wafer thin, shred the chicken, slice the avocado thin, and toast the almonds in a dry pan until lightly brown. Supreme the grapefruit.

Either add all to a bowl or lay out pretty for a composed salad. Both are equally tasty.

Whisk all vinaigrette ingredients and pour over the top. Finish with some tasty salt and eat.

Serves 1 for lunch, but can easily be scaled up to feed more.

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