Recipes

Avocado, Beet & Grapefruit Salad

Photo: McLean Photography

*serves 2

Ingredients:

6 small organic beets
1 tablespoon extra-virgin olive oil
1 Uncle Matt’s Florida avocado
1 small Uncle Matt’s grapefruit
A handful of chopped pistachios or walnuts
A handful of micro greens or your favorite organic greens
Organic olive oil and aged balsamic vinegar
Maldon sea salt (kosher salt works too)

Instructions:

Preheat oven to 450 degrees. Trim the ends of the beets. If large, cut in half. Place them on a sheet of foil and drizzle with olive oil. Place another sheet of foil on top, and crimp the edges to form a “pouch.” Place on a baking sheet, cut a few slits in the top of the pouch to let steam escape and roast in oven for an hour, or until beets are pierced easily with a paring knife. Remove from oven and let cool, then remove skin by rubbing vigorously with a paper towel. Slice into 1/2″ thick slices.

Peel and remove the membrane from the grapefruit. Cut crosswise into 1/2″ thick slices, then cut in half to form half-circles.

Peel and seed the avocado, then cut into 1/2″ thick slices.

Divide grapefruit between 2 plates, arranging them in a circular pattern. Top with avocado slices, then beets. Scatter microgreens and pistachios all over, then drizzle with olive oil and balsamic vinegar. Finish with a sprinkle of sea salt.

Adapted from Camille Styles recipe

Rave Reviews

Your juice is so tasty and sweet! Best of all, I love knowing I’m drinking something that’s healthy for me, with no additives or sweeteners. Uncle Matt’s is the best OJ on the market …keep juicing! — Ellen W., Nashville, TN

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