Grapefruit, Beet & Fennel Salad

The weather has finally taken a turn for the best so it’s time to bust out the salad spinner! This salad is full of goodies to keep you feeling healthy and re-vitalized. The salad bowl and amazing salad tongs were provided to me by my friends at Britannia Kitchen & Home. Now go get cooking!


Grapefruit, Beet & Fennel Salad

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 servings


For the Salad

  • 1 large beet, peeled and sliced into 1 ½ inch segments

  • Drizzle of olive oil

  • Salt and pepper to taste

  • 8 oz fresh spinach

  • 1 medium fennel bulb, thinly sliced

  • 1 cup pea shoots

  • 1 large grapefruit, cut into bite sized segments

  • 1 avocado, sliced

  • 3 tbsp. shelled pistachios

For the Vinaigrette

  • ½ lemon, juiced

  • 1 tbsp. white wine vinegar

  • ¼ cup extra virgin olive oil

  • 1 tbsp. grainy mustard

  • 1 tsp. honey, or more if you prefer a sweeter vinaigrette

  • Salt and pepper to taste


Preheat the oven to 400F

Toss the beets in the olive oil, sprinkle with salt and pepper and roast for 35 minutes, flipping halfway through cooking time. Remove beets from oven and set aside to cool.

In a medium sized bowl, whisk together all ingredients “for the vinaigrette”.

To serve, toss together the spinach, fennel and pea shoots in a large salad bowl. Top with beets, grapefruit, avocado and shelled pistachios. Dress the salad with the vinaigrette and serve.