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Grapefruit and beet salad Recipe

American · Salad · 60 min total

A refreshing and vibrant salad combining sweet roasted beets with tangy grapefruit, perfect as a light lunch or side dish.

Ingredients

• 3 medium beets (about 1 lb total), scrubbed
• 2 large grapefruits
• 1/4 cup thinly sliced red onion
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups mixed salad greens
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh mint

Instructions

1. Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges.
2. While beets roast, supreme the grapefruits: cut off top and bottom, remove peel and pith, then segment over a bowl to catch juice. Squeeze remaining membranes to extract extra juice.
3. In a small bowl, whisk together 2 tablespoons reserved grapefruit juice, olive oil, lemon juice, honey, salt, and pepper to make dressing.
4. In a large bowl, combine roasted beets, grapefruit segments, red onion, and salad greens. Drizzle with dressing and toss gently.
5. Top with feta cheese (if using) and fresh mint. Serve immediately.

Tips

• For extra flavor, roast beets with a drizzle of olive oil and a pinch of salt.
• Can be prepared a few hours ahead; keep dressing separate and add just before serving.
• Substitute goat cheese for feta if desired.

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