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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Avocado, Grapefruit, Beet and Fennel Salad

Avocado, Grapefruit, Beet and Fennel Salad

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In this polar vortex of a winter I have found it hard to eat many salads. By the time dinner rolls around I am not only exhausted but am also craving hearty, comforting foods. Make that hearty, comforting, easy to prepare foods! Most nights I have been dining on a simple roasted sweet potato with some sautéed greens…or something along those lines. When I feel like something a little more exciting I have been making a large bowl of this salad. If I roast the beets and fennel ahead of time it take me only minutes to throw together and is oh so satisfying.

This salad combines three of my favorite foods- grapefruit, beets and avocado. Throw a little roasted fennel into the mix and I am in heaven! I could eat this every night. Especially right now when grapefruits are at their peak and are so sweet and delicious-not bitter at all!

Avocado, Grapefruit, Beet and Fennel Salad

  • 1 avocado
  • 2 fennel bulbs
  • 3 medium beets
  • 1 grapefruit
  • sea salt
  1. Preheat oven to 400
  2. Trim the fronds and bottom off the fennel bulbs, then slice in half length wise. Cut each half into approximately 1/2" semi-circles.
  3. Trim the tops and bottom of the beets and cut them into medium sized chunks
  4. Place the fennel and beets on a parchment lined baking sheet. Roast until both the beets and fennel are tender-about 30-40 minutes.
  5. Peel the grapefruit and cut into small sections.
  6. Slice the avocado into wedges.
  7. Once the fennel and beets have roasted and cooled toss all the ingredients gently in a small bowl so the grapefruit juice can coat the others.
  8. Season with sea salt and serve.
Sweets for your Sweet

Sweets for your Sweet

Poppin' Teeth