This month I was assigned Lisa of Authentic Suburban Gourmet. Lisa is a self professed foodie who is obsessed with cooking shows, farmer's markets, food and entertaining magazines and, of course, cooking. She and I are foodie soulmates.
Lisa is a prime example of the type of people that we have in our Blogger CLUE Society. What type is that? you ask. The type that knows their way around the kitchen. The type that recognizes great flavor profiles. The type that you can grab one of their recipes and just know that it is going to be good enough for guests.
And that is exactly what I did. I was creating my Christmas Menu and had decided on my first course and soup. I needed a salad so I went to Authentic Suburban Gourmet and did a search for salads using her handy, dandy search button on the left side of her blog. There were many great salads but the one that caught my eye and that I made and served was a lovely winter salad containing roasted beets, avocado and grapefruit topped with a lovely maple syrup vinaigrette.
I had so much faith in this salad that I made and served it for Christmas Dinner without making it ahead of time to try. I did try it as I was assembling the salads to have ready to serve at dinner time and it was just as delicious as I knew it would be. They are a beautiful presentation and can be made ahead of time and placed in the refrigerator to await service. All you need to do is drizzle on the dressing before placing them at each place setting. My guests were impressed and yours will be as well.
The flavor profile is perfect with the earthiness of the beets, the spice of the arugula, the smoothness of the avocado and the brightness of the grapefruit. The pine nuts add a bit of texture and the maple vinaigrette a touch of sweetness.
Lisa's recipe served 4. I was preparing dinner for 20 so I increased the amounts accordingly. I am sharing the recipe as written by Lisa omitting the microgreens that I did not include in my presentation. Just rest assured that you can double, triple or increase ingredients as necessary to suit your needs. I did make individual salads for my guests but you could make a large layered salad and serve it family style by layering the ingredients in a glass bowl and still have a beautiful and elegant presentation.
Winter Salad of Roasted Beets, Avocado and Grapefruit
very slightly adapted from Lisa of Authentic Suburban Gourmet
4 large beets, roasted, peeled and diced
1 1/2 c. grapefruit sections, diced
2 avocados, diced
2 c. baby arugula
1/2 c. pine nuts
2 T. Grapefruit juice
2 T. Maple Syrup
1/4 t. cumin
1 T. olive oil
pinch of salt
Divide arugula onto 4 plates. Top with a 3" ring. Add a layer of beets, avocado and grapefruit to the ring and then carefully remove the ring leaving the vegetables molded on top of the greens. Sprinkle with pine nuts.
Combine the juice, syrup, olive oil, cumin and salt in a small jar and shake until incorporated. Drizzle over the molded salads before serving. Print Recipe
Let's see what Healthy Recipes the others are sharing
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- Couscous with Chicken and Vegetables by Sue from A Palatable Pastime
- Ginger-Citrus Grilled Salmon by Kathy from A Spoonful of Thyme
- Irish Seafood Cocktail by Kate from Kate's Kitchen
- Massaged Kale Salad by Anna from annaDishes
- Mediterranean Chopped Salad by Christy from Confessions of a Culinary Diva
- Middle Eastern Vegetable Salad by Christiane from Taking on Magazines
- Orange Banana Matcha Smoothie by Kim from Liv Life
- Red Lion Inn Swordfish by Lea Ann from Cooking on the Ranch
- Roasted Carrots and Cauliflower (with a kick) by Debra from Eliot's Eats
- Sophie's Chopped Salad by Rebekah from Making Miracles
- Thai Salad with Peanut Dressing by Liz from That Skinny Chick Can Bake
- White Bean Chili by Lisa from Authentic Suburban Gourmet
- Winter Salad of Roasted Beets, Avocado and Grapefruit by Wendy from A Day in the Life on the Farm