Roasted Beet And Grapefruit Salad Recipes

BEET, GRAPEFRUIT & ONION SALAD

Beet, Grapefruit & Onion Salad image

My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! -Michelle Clair, Seattle, Washington

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

6 medium fresh beets (about 2 pounds)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 large ruby red grapefruit, peeled and sectioned
2 small red onions, halved and thinly sliced

Steps:

Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl., Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

GRAPEFRUIT-AND-BEET SALAD

Grapefruit-and-Beet Salad image

Provided by Roy Blount Jr.

Categories salads and dressings

Time 1h15m

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/2 pound beets (2 or 3), trimmed
3 tablespoons extra virgin olive oil, plus more for beets
Kosher salt
1 large red or pink grapefruit, peeled, white pith removed
1 small shallot, finely diced
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 bunch watercress, stemmed and trimmed (about 2 cups)
Freshly ground black pepper

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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