Category:
Salads

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Serves 4

Super easy

1 bunch beets, roasted, peeled
1 grapefruit, peeled, supremed
1 orange, peeled, supremed
1 avocado, peeled, pitted, sliced
4 ounces burrata cheese, torn into bite-size pieces
1 Meyer lemon, juiced
olive oil, for drizzling
coarse salt, for sprinkling
2 tablespoons coarsely chopped parsley leaves
2 tablespoons coarsely chopped cilantro leaves

Roasted Beet, Citrus, Avocado and Burrata Salad Directions

Supreme your citrus: Using a sharp knife, remove the peel. Holding the fruit in your hand, make a careful incision along both sides of every membrane, top to bottom, until clean wedges of fruit emerge.

Cut the beets into quarters or eighths and arrange on a serving platter.

Distribute the grapefruit and orange wedges, avocado slices and cheese among the beets—arranging everything to look artfully haphazard, but being careful not to toss the ingredients around too much to prevent the beets from coloring everything bright pink.

Squeeze the lemon juice over all of the ingredients, then drizzle with olive oil.

Sprinkle with the coarse salt, parsley and cilantro.

To make this a do-ahead dish, prepare all of the components but keep them separate until just before serving.