Bringing Sunshine to Your Plate: Roasted Beet and Grapefruit Salad with

Roasted Beet and Grapefruit Salad with Citrus Vinaigrette

As we transition into the colder months, I always find myself craving bright, fresh flavors to counter the dreary weather. Today, I’m excited to share a recipe for a Roasted Beet and Grapefruit Salad with a zesty Citrus Vinaigrette that is sure to bring a burst of sunshine to your plate.

Ingredients:

• 2 medium red beets (about 300g)
• 1 large grapefruit
• 4 cups mixed greens
• 1/2 cup walnuts, toasted
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp orange juice
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• aluminum foil
• mixing bowl
• whisk
• sharp knife

To start, preheat your oven to 400°F (200°C). Wash and peel the beets, then chop them into 1-inch cubes. Place the beet cubes on a baking sheet lined with aluminum foil and toss them with a drizzle of olive oil, salt, and pepper. Roast the beets in the oven for 30-35 minutes until they are tender and slightly caramelized.

While the beets are roasting, supreme the grapefruit by slicing off the top and bottom of the fruit. Stand the grapefruit on one of the cut ends and slice off the peel and white pith in strips. Hold the grapefruit in your hand over a bowl to catch any juices, and carefully slice between the membranes to release the segments.

In a small bowl, whisk together the orange juice, lemon juice, honey, remaining olive oil, salt, and pepper to create the Citrus Vinaigrette. In a large mixing bowl, toss the mixed greens with the vinaigrette until evenly coated.

Once the beets are done roasting, allow them to cool slightly before adding them to the salad. Top the greens with the roasted beets, grapefruit segments, toasted walnuts, and crumbled feta cheese.

Serve the Roasted Beet and Grapefruit Salad immediately to enjoy the contrast of flavors and textures. Each serving weighs approximately 300g and provides 4 servings. This salad is approximately 250 calories per serving.

A unique tip for this dish is to sprinkle some sumac over the salad before serving for an extra pop of tangy flavor. I hope you give this recipe a try and enjoy experimenting with different seasonal ingredients to make it your own!