GRAPEFRUIT AND ONION SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel grapefruits and slice crosswise into thin rounds. Arrange grapefruit slices on a platter. Slice the red onion and sprinkle over the grapefruit slices. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper. Sprinkle the poppy seeds over top to garnish.
ROASTED BEET AND GRAPEFRUIT SALAD
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.
BEET SALAD WITH GRAPEFRUIT, BLUE CHEESE & WALNUTS
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
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
GRAPEFRUIT-AND-BEET SALAD
Provided by Roy Blount Jr.
Categories salads and dressings
Time 1h15m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
- Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
- Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
- In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 9 grams, TransFat 0 grams
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