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+ servings
Detox Beet Grapefruit Salad

Detox Beet and Pink Grapefruit Salad

Adapted from Betty Fussell. The original recipe uses beet greens; however, since I could not find any beets with fresh green tops, I used baby spinach instead. I also reduced the amount of dressing, simply drizzling the salad with a bit of avocado oil and fruit vinegar.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • 4 large handfuls of baby spinach mixed baby greens or arugula
  • 4 small beets roasted, sliced
  • 1 pink grapefruit peeled and sectioned
  • 1/2 red onion thinly sliced
  • 1/2 cup walnuts chopped
  • 4 drizzles of avocado oil or extra virgin olive oil
  • 4 drizzles of your favorite fruit vinegar
  • salt and pepper to taste


  1. Place a handful of greens on each of 4 salad plates. Arrange sliced beets, grapefruit segments, and red onions on top. Sprinkle walnuts on top.
  2. Drizzle avocado oil and vinegar on top. Season to taste with a little salt and pepper.

Recipe Notes

I used Trader Joe's Orange Muscat Champagne Vinegar, which has some nice tang and fruit flavors; use your favorite fruit vinegar (raspberry vinegar would be nice). I happened to have some avocado oil on hand; you can simply use olive oil.