Grapefruit Beet And Blue Cheese Salad Recipes

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BEET SALAD WITH GRAPEFRUIT, BLUE CHEESE & WALNUTS



Beet Salad with Grapefruit, Blue Cheese & Walnuts image

Beet and Grapefruit Salad is a healthy and delicious anytime recipe! Sweet toasted beets are paired with tart slices of grapefruit, all topped with toasty walnuts and blue cheese crumbles.

Provided by Colleen Milne

Categories     Salad

Time 45m

Number Of Ingredients 12

4 medium beets
2 shallots (sliced)
1/2 tsp salt
1/2 tsp pepper
1 large red grapefruit (peeled, sectioned, with pith removed)
2 oranges (peeled, sectioned, with pith removed)
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1/2 tsp coarse salt
1/2 cup walnuts (toasted)
1/4 cup blue cheese (crumbled)
2 green onions (sliced)

Steps:

  • Preheat oven to 400°.
  • Wrap beets in foil, and place on a baking tray, along with sliced shallots.
  • Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool.
  • When beets have cooled, rub the skins off with paper towel. Cut them into cubes.
  • In a bowl, combine beets, grapefruit and orange segments.
  • Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.
  • Add walnuts and blue cheese and gently combine.
  • Refrigerate for about an hour.
  • Top with green onions for serving.

Nutrition Facts : ServingSize 3 g, Calories 273 kcal, Carbohydrate 28 g, Protein 6 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 477 mg, Fiber 6 g, Sugar 18 g

ROASTED BEET AND GRAPEFRUIT SALAD



Roasted Beet and Grapefruit Salad image

Provided by Dave Lieberman

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

6 small beets
1 medium ruby red grapefruit
2 ounces alfalfa sprouts, trimmed
1/3 cup extra-virgin olive oil
1 medium shallot, minced
3 pinches salt
10 grinds black pepper
1/4 cup red wine vinegar
Thyme leaves from 10 delicate sprigs

Steps:

  • Preheat oven to 325 degrees F.
  • Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
  • Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
  • Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
  • Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.

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