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Roasted beet & grapefruit salad with pistachios and goat cheese
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5 from 2 votes

Roasted Beet & Grapefruit Salad with Goat Cheese

This delicious roasted beet & grapefruit salad features sweet red beets, glistening grapefruit segments and creamy goat cheese crumbles.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Salad
Servings: 2


Roasted Beets

  • 1 large beet
  • drizzle of olive oil


  • 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


  • 4 cups mixed greens
  • 1 grapefruit segmented*
  • 2 tablespoons goat cheese crumbled
  • 2 tablespoons pistachios crushed


  • 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!


*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.