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beet and grapefruit salad by eddie

EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

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

yield serving(s)
prep time 20 Min
cook time 1 Hr
method Convection Oven

Ingredients For beet and grapefruit salad by eddie

  • 2 md
    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

  • 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
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