Description
This delicious roasted beet & grapefruit salad features sweet red beets, glistening grapefruit segments and creamy goat cheese crumbles.
Ingredients
Scale
Roasted Beets
- 1 large beet
- drizzle of olive oil
Vinaigrette
- 3 tablespoons maple syrup
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 large basil leaves
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 4 cups mixed greens
- 1 grapefruit (segmented*)
- 2 tablespoons goat cheese (crumbled)
- 2 tablespoons pistachios (crushed)
Instructions
- Roast the beets: Cut the beetroot off the stalks and rinse. Without peeling, drizzle the beetroot with oil and wrap tightly in aluminum foil. Bake at 400°F for 50-60 minutes, until a knife slides through the center of the beet easily. Let cool. Gently rub the beet (using a paper towel or gloves!) to remove the peel – they should slip off easily. Roasted beets will keep in the fridge for about a week.
- Make the vinaigrette: Blend all vinaigrette ingredients until smooth. Adjust salt + pepper as needed. Store leftover dressing in an airtight container in the fridge.
- Put it all together: slice the roasted beets and arrange on top of the mixed greens, along with the grapefruit segments. Sprinkle with goat cheese crumbles, crushed pistachios and drizzle with vinaigrette. Enjoy!
Notes
*To segment the grapefruit: trim off the two ends of the grapefruit so that it lays flat. Starting at the top, trim the peel downward following the contour of the grapefruit. When completely peeled, carefully slice on either side of each membrane to release the segments.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad