Avocado, Beet & Grapefruit Salad

Photo: McLean Photography

*serves 2


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)


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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