Beet and Grapefruit Salad is a healthy and delicious anytime recipe! Sweet toasted beets are paired with tart slices of grapefruit, all topped with toasty walnuts and blue cheese crumbles.
Wrap beets in foil, and place on a baking tray, along with sliced shallots.
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.
In a bowl, combine beets, grapefruit and orange segments.
Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.
Add walnuts and blue cheese and gently combine.
Refrigerate for about an hour.
Top with green onions for serving.
Notes
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, use leftover beets.
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.