I had this Grapefruit and Roasted Beet Salad several times while I was in Florida last month, and it was one of the things I looked most forward to recreating at home. Beets and grapefruit are a classic pairing, and the tangy acidity of the citrus complements the sweet starchy beets perfectly. It’s one of the healthiest lunches you could possibly have.
The thing that makes this dish so tempting to me is that it uses three different kinds (and colors) of beets: red, pink, and golden. The colors look stunning next to the grapefruit. I quarantine my deep red beets so they don’t bleed their color on everything else, and put them on the salad at the last minute, in their own corner of the plate.
For any of you with a lingering beet phobia, spring is the time to start facing it down. Beets are downright gorgeous at this time of year, they have a delicate flavor and a creamy texture. When you roast them in the oven, their skins will slip off easily.
You can make round slices, wedges, or just cut them up in big cubes. They keep really well in the refrigerator, so you can slice and dice them into salads all week long.
There are lots of variations on this salad, sometimes you’ll see the beets paired with avocado, or oranges, and often there will be some kind of cheese, like creamy goat cheese or crumbles of feta or blue. If you like nuts, add walnuts, or top it it with crushed pistachios. Serve the whole thing over spring greens, if you want to.
In the spirit of Minimal Monday I left mine plain and simple, but delicious. Below is more of a guideline than a recipe.
Minimal Monday: Grapefruit and Roasted Beet Salad with Lime Vinaigrette
- Mixed beets allow about 2 small or 1 medium beet per serving
- Ruby red pink, or mixed grapefruit sections (about 1/2 grapefruit per serving)
- thinly sliced red onion for garnish
- lime zest for garnish
- 2 large limes
- zest of one lime
- extra virgin olive oil
- salt and pepper
- Set oven to 425F
- Roast the beets. (You can do this ahead) Cut off the leafy greens from the beets. Scrub them and put them on a dry baking sheet. Roast until a small sharp knife pierces them easily. Depending on the size of your beets, this may take an hour to an hour and a half.
- Remove the beets from the oven and when they are cool enough to handle, slip off their skins. If you have trouble, use a serrated vegetable peeler.
- If doing ahead, refrigerate the beets until ready to use.
- Slice, quarter, or chop the beets, but keep the dark red ones separate so they don't bleed color on the others.
- Arrange the beets on individual plates along with the grapefruit. Top with thinly sliced red onion. Just before serving, drizzle with the Lime Vinaigrette, and garnish with a little lime zest.
- To make the vinaigrette, juice the limes, and slowly drizzle in good olive oil, while you whisk it. Add a drop of honey, and salt and pepper to taste. Whisk in the zest and taste to adjust any of the ingredients to your liking.
Have a healthy Monday!