Valentine’s Day has gotten the best of me this year. I can’t stop using my heart shaped cookie cutters–on everything. My latest target–my home grown roasted beets.
This beet, citrus and avocado salad recipe was one of my favorites from The New York Times last summer. Right now I have an abundance of arugula in the garden so I added it to the original recipe and liked the little extra kick of flavor.
- 2 TBS lemon juice
- 1 tsp cumin seeds, lightly toasted and ground
- salt and fresh ground pepper
- 1/2 tsp Dijon mustard
- 1 TBS walnut oil
- 2 TBS canola oil
- the leftover juice from the grapefruit
- 3 large beets, roasted
- 1 TBS olive oil
- 1 pink grapefruit
- 1 large Haas avocado, sliced
- 2 TBS slivered fresh basil
- 1 large handful arugula
Here’s an easy way to get perfect grapefruit segments. Cut off both ends of the grapefruit and set on flat surface.
Use a sharp knife to cut pith completely off the fruit.
Working over a bowl (to catch the juice) use the same sharp knife to cut out each segment from between the membranes. Add the juice to the dressing.
When the beets are cool use kitchen gloves to peel off the skin. This will keep your hands from turning beet red! Slice the beets into 1/2 – 3/4 inch slices and use a heart shaped cookie cutter to make the perfect Valentine’s shape. Drizzle a little of the dressing on the beets.