BEET AND GRAPEFRUIT SALAD BY EDDIE

Eddie Jordan

By
@EDWARDCARL

It won't be long until fresh beets will be coming out of the garden. This is one way I can use the beets besides picketing them


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Rating:

Comments:

Serves:

serves 8

Prep:

20 Min

Cook:

1 Hr

Method:

Convection Oven

Ingredients

2 medium
fresh beets ( red or yellow)
1/3 c
water
3
ruby red grapefruits
1/4 c
olive oil
2 Tbsp
maple syrup
2 Tbsp
white vinegar
1 tsp
sea salt
1/4 tsp
pepper
6 c
arugula
1/4 c
chopped pistachios

Directions Step-By-Step

1
Preheat oven to 350 degrees. Trim beet stems to 1 inch.
2
Wash and place in a shallow pan with water. Cover with foil and roast at 350 degrees for 60-785 minutes or until tender.
3
Uncover the pan and let cool. While the beets cool, peel the grapefruit by cutting a 1/4 inch slice from an end and placing the cut end on a cutting board.
4
Cut the peel off in strips from top to bottom. Remove any renaming white pith, as it is quite bitter.
5
Hold the peeled fruit over a bowl to collect the juice. Cut between the membranes to remove entire segments.
6
Reserve 1/4 cup of the grapefruit juice. For the dressing. mix the juice with olive oil, syrup. vinegar, salt and pepper. Peel the beets and slice.
7
Put the arugula on a large plate. Top with grapefruit segments and the beets.
8
Whisk the dressing and then drizzle it over the salad. Top with pistachios and serve

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American