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Recipe Detail Page
Beet and Grapefruit Salad
Autumn 2010
The zest of grapefruit complements sweet baby beets just perfectly. Add fresh greens, sharp cheese and toasted nuts and you have a colourful, satisfying salad. Feel free to substitute cow’s milk cheddar, if you prefer, just be sure to use an extra-old one for a punch of flavour. This portion makes a nice lunch salad or you can serve it as a small starter for 8. Make it a more substantial main course salad for 4 by adding grilled chicken, pork or fish and warm, crusty bread.
Serves 4
6 small beets, about 1¼ lbs (625 g) trimmed
¼ cup (50 mL) water
Salt and freshly ground pepper
3 small red grapefruit
1 tsp (5 mL) liquid honey
1 tsp (5 mL) grainy mustard
¼ cup (50 mL) vegetable oil
6 cups (1.5 L) mixed salad greens
¼ cup (50 mL) thinly sliced red onion
¼ cup (50 mL) coarsely chopped toasted
hazelnuts
4 oz (125 g) goat’s milk cheddar
or soft goat cheese, crumbled
1. Preheat oven to 400°F (200°C).
2 Trim off all but ¼ inch (5 mm) of the leafstalks from beets (reserving for another use if desired) and trim off long tap root. Scrub beets under running water. Place in a baking dish with ¼ cup (50 mL) water and sprinkle with salt and pepper. Cover with a lid or foil and roast in preheated oven for 45 minutes to 1 hour or until beets are tender. Let cool, covered, just until cool enough to handle. Trim off remaining stalks and peel off skins. (Peeled beets can be wrapped and refrigerated for up to 2 days).
3. Finely grate 1 tsp (5 mL) zest from the grapefruit. Squeeze half of 1 grapefruit and measure 3 tbsp (45 mL) juice. Reserve any extra juice and the other half for another use. For the dressing, whisk together grapefruit zest, grapefruit juice, honey, mustard, ¼ tsp (1 mL) salt and pepper to taste. Gradually whisk in oil.
4. Cut beets into wedges and toss with2 tbsp (25 mL) of the dressing. Cover and let stand for at least 30 minutes or refrigerate for up to 8 hours. Use a serrated knife to trim off skin and outer membranes of remaining 2 grapefruits. Cut between inner membranes to release segments. (Cover grapefruit segments and the dressing separately, and refrigerate until serving, up to 8 hours).
5. Just before serving, toss salad greens with half of the remaining dressing and divide among serving plates. Top with beets, grapefruit segments, onion, hazelnuts and cheese. Drizzle with remaining dressing.
Serves 4
