Roasted Beet, Avocado and Grapefruit Salad

If you are looking for a wonderfully refreshing winter salad, then you do not have to look any further.  The Roasted Beet, Avocado and Grapefruit salad will satisfy all of your cravings and be healthy too.  Hubby and I enjoying dining at Ruths Chris every once in while as a treat.  Among our favorite dishes there, is the Ruths Chris Jumbo Chopped Salad that is made of: Julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing and then topped with crispy onions.

Hubby calls it the "canned" salad whenever we go there, since they make it in a mold that resembles a can.  Above is a photo of this delightful salad that is from the Ruths Chris website.  If you have not been to a Ruths Chris, you are in for a super treat.

Devon from Deli-cute-essen who I was paired with a couple months ago for Secret Recipe Club gave me inspiration for this salad. Her Pickled Beet and Grapefruit Salad caught my eye. I made quite a few modifications but wanted to share that my inspiration was from Devon.  I adore the stacked salad and the combination of flavors she put together is amazing. I thought that I would make it with the avocado, grapefruit and beets along with Arugula for a bit of natural spiciness.

Stacked salads are always an impressive dish to serve at a dinner party and will make your guests mouths drop. The possibilities are endless with the ingredients and combinations. You could put a theme spin on each one whether it be Italian, Mexican or Asian.

Roasted Beet, Avocado and Grapefruit Salad

Makes 4 individual salads

4 Large Beets, roasted, peeled and cubed
1 ½ C Grapefruit sections, cut into cubes
2 Avocados, cut in half, pit removed and cubed
2 C. Arugula leaves
½ C. Pine nuts

Dressing

2 T. Grapefruit Juice
2 T. Maple Syrup
¼ t. Cumin
1 T. Olive oil
pinch of salt

Add all ingredients into a small jar and shake well.

To prepare the beets, cut off the hard ends and rub olive oil all over them. Place on a cookie sheet and bake for about 60 minutes at 350 degrees until fork tender. Remove from the oven and let cool. Peel and cube.

To assemble, lay out four rings onto individual plates. Lay the Arugula leaves on the bottom of each of the 4 plates. Using a 3 inch ring, place it on top of the Arugula leaves. Layer each one with the beets then the avocado and finally the grapefruit. Remove the ring and drizzle each one with the dressing. Sprinkle with the pine nuts and top with a few micro greens on top of each one. Enjoy!