BEET AND GRAPEFRUIT SALAD BY EDDIE

1
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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make BEET AND GRAPEFRUIT SALAD BY EDDIE

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

Printable Recipe Card

About BEET AND GRAPEFRUIT SALAD BY EDDIE

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




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