BEET AND GRAPEFRUIT SALAD BY EDDIE
fresh beets ( red or yellow)
1Preheat oven to 350 degrees. Trim beet stems to 1 inch.
2Wash and place in a shallow pan with water. Cover with foil and roast at 350 degrees for 60-785 minutes or until tender.
3Uncover 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.
4Cut the peel off in strips from top to bottom. Remove any renaming white pith, as it is quite bitter.
5Hold the peeled fruit over a bowl to collect the juice. Cut between the membranes to remove entire segments.
6Reserve 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.
7Put the arugula on a large plate. Top with grapefruit segments and the beets.
8Whisk the dressing and then drizzle it over the salad. Top with pistachios and serve