Pink Grapefruit Beet Quinoa Salad
Quinoa and roasted veggie bowls are a dinner staple for me, so I was excited to find an interesting variation to implement while on vacation in Palm Springs: a colorful veggie quinoa salad. While out to dinner at the King's Highway at the Ace Hotel, the whole table fixed onto the menu's Baby Beet Salad. As fancy as the dish's ingredients make it seem, it's a super easy and delicious combination to make at home. Tart grapefruit is an interesting addition I would never have thought to combine with beets or quinoa, but it absolutely works!
The menu says: pickled beets, upland cress, black quinoa, coachella grapefruit, avocado mousse. The home version: I boiled fresh beets instead of using pickled, I used the greens I already had (baby spinach) instead of hunting down cress, made red quinoa instead of black, and didn't bother whipping any avocado into "mousse". Still delicious, yo. I did bring home some freshly picked grapefruits from my hosts' backyard, so the salad still tasted pretty legit at home and made me feel like my vacation got extended a little bit longer.
yum yum yum
Avocado Grapefruit Beet Quinoa Salad
- 1 beet, boiled, peeled and sliced
- 1/2 cup cooked quinoa
- 2 cups greens (baby spinach, arugula, cress, your choice)
- 1/2 cup tomato *optional
- 1tsp fresh parsley *optional
- 1/2 avocado, diced
- 1/2 pink grapefruit, rind removed and cut into chunks
- balsamic vinegar, olive oil, salt & pepper
I like to sauté the beet slices in olive oil and balsamic for a few minutes before plating the ingredients, but that's up to you. All these flavors don't need a heavy dressing, so go easy on that vinegar and oil. Toss, serve, enjoy, and imagine the possibilities!