Print

Roasted Beet & Grapefruit Salad

Ingredients

Scale

FOR THE SALAD

  • 4 red beets
  • 3 yellow beets
  • 2 packs Butter lettuce
  • 1/4 red onion – sliced into thin semi-circles
  • 3 Persian cucumbers – cut on the diagonal
  • 2 large pink grapefruit -cut into segments without the pits or membranes
  • Log of goat cheese – broken into big chunks
  • 1/2 cup walnut pieces
  • Poppy seeds to garnish

FOR THE DRESSING

  • 2 TBS of grapefruit zest
  • 1/2 cup good olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup brown sugar
  • 1 tsp mustard powder
  • 1 tsp minced garlic
  • Lots and coarse salt & black pepper

Instructions

Preheat the oven to 400F/ 200 C

Whisk all the ingredients together and set aside.

Cut the leaves off the beets. Leave about ¼ inch of stem. Wrap each beet individually in foil. Place the beets on a baking sheet and roast the beets until fork tender (about 1 hour). Remove the beets from the oven and allow them to cool.

Use gloves so you don’t stain your fingers. Slip the skin off the beets and slice each beet into 1/2-inch chunks.

Using a small knife cut the skin off the grapefruits so there is no white pith. Over a large bowl, cut out the segments of the citrus flesh and set them aside.

Slice the cucumbers and onions.

TO ASSEMBLE — Place the butter lettuce on a flat platter. Top with the cucumbers and beets. Add the grapefruit segments and red onion slices. Break the goat cheese into pieces and scatter the walnuts on top. Garnish with poppy seeds.

Serve the salad at room temperature. Drizzle with dressing just before serving.

SERVES 6

Notes

You can also use canned or pre-cooked packaged beets if you are in a rush. Beets and dressing can be made ahead of time and kept refrigerated.

Find it online: https://melissamayo.com/recipe/roasted-beet-grapefruit-salad/