Grapefruit and beet salad
By bsaun2393
A delicious mixture of pink grapefruit and beets with vinaigrette dressing
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Ingredients
- One large bunch of beets (4-5) tops trimmed
- 2 large pink grape fruit
- 2 tbsp red wine vinegar
- 2 tbsp prepared horseradish
- 1 tbsp olive oil
- 2 tsp honey
- 1/2 tsp salt
- 1/4 cup fresh parsley
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat oven to 400f. Wrap each washed, but unpeeled, beet in tin foil. Place on rimmed baking sheet. Roast in centre of oven until fork tender roughly 60min.
Step 2
Slice the tops and bottoms off each grapefruit. Peel including white pith so that flesh is showing. Slice into rounds.
Step 3
Stir horseradish, olive oil, vinegar, honey and salt in a big bowl. After beets are cooked remove from oven and unwrap them. When cooled trim root ends, peel and slice into rounds.
Step 4
Combine warm beets and grapefruit to vinegar mix and toss til evenly coated. Top with parsley. Can be served warm or at room temperature.
To stop hands from turning purple wear plastic gloves
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