Name: Beet Salad with Grapefruit, Blue Cheese & Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 medium beets; 2 green onions (sliced); 1/2 tsp salt; 1/2 tsp pepper; 1 large red grapefruit (peeled, sectioned, with pith removed); 2 oranges (peeled, sectioned, with pith removed); 2 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar; 1/2 tsp coarse salt; 1/2 cup walnuts (toasted); 1/4 cup blue cheese (crumbled); 2 green onions (sliced)

Jump to Recipe

This healthy Beet and Grapefruit Salad is a delicious vegetarian anytime recipe! Sweet toasted beets are paired with tart slices of grapefruit, all topped with toasty walnuts and blue cheese crumbles. Vibrant and nutritious, I look forward to making this tasty salad as soon as my favorite citrus fruits come into season.

Why Make This Salad?

Beet and grapefruit salad is perfect for packed lunches, meal prep, or a lovely starter for a wintery roast meal. Beets and Grapefruit are a fresh tasting and delicious combo, and the salad will keep well in the fridge.

Peeling Beets

This beet and grapefruit salad includes fresh ingredients that are local and organically grown right here. Beets, like other root vegetables, keep well, which is a blessing at this time of year. BUT, beets are messy. Do you hate staining your hands, countertops and cutting board? Try this tip from Real Simple: How to Peel Beets.

Here's What You Need

For the Roasted Beets:

Beets: Most of the time allotted for this recipe is the roasting time for the beets. You can roast the beets anytime and keep in the fridge until you want to make this salad, or you can use leftover beets.
Red grapefruit: Peeled, sectioned, with the pith removed, this beet and grapefruit salad would be incomplete without this delicious, tart citrus fruit.
Oranges: I had some blood oranges, so I used them in this beet and grapefruit salad along with the walnuts. But regular oranges would be even better, for a more colourful salad. Use those if you have them, but the salad is so good either way.
Other ingredients: Sliced shallots, salt, and pepper.

For the Salad Dressing:

Blue cheese: I know that not everyone is a fan of blue cheese, so swap it for feta if you aren’t. It will be just as delicious. Or you can leave out the cheese altogether to make this a vegan beet and grapefruit salad.
Green onions: Sliced
Toasted walnuts: If you or someone you are serving has a nut allergy, you can leave out the nuts. The slightly bitter crunch is what they bring, so if you can, substitute arugula, or radicchio.
Other ingredients: Green onions, olive oil, apple cider vinegar, salt.

How to Make It

Step 1: Prep

Preheat oven to 400° then wrap beets in foil, and place on a baking tray, along with sliced shallots.

Step 2: Cook Beets

Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool. When beets have cooled, rub the skins off with paper towel. Cut them into cubes.

Step 3: Make Dressing

In a bowl, combine beets, grapefruit and orange segments. Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat. Finally, add the walnuts and blue cheese and gently combine.

Step 4: Garnish and Serve

Refrigerate beet and grapefruit salad for about an hour, then top with green onions for serving.

More Beet Salads To Try

If you’re still hungry for beet salads, check out Wild Rice and Roasted Beet Salad, Roasted Beet and Apple Salad or Beet Pistachio & Orange Salad.

Recipe

Comments

4.80 from 10 votes (9 ratings without comment)