Beet & Grapefruit Salad
The zest of grapefruit complements sweet baby beets just perfectly. Add fresh greens, and toasted nuts and you have a colourful, satisfying salad. This portion makes a nice lunch salad or you can serve it as a small starter for 8.
6 small beets, about 11/4 lbs (625 g) trimmed
1/4 cup (50 mL) water
Salt and freshly ground pepper
3 small red grapefruit
1 tsp (5 mL) liquid honey
1 tsp (5 mL) grainy mustard % cup (50 mL) vegetable oil
6 cups (1.5 L) mixed salad greens
1/4 cup (50 mL) thinly sliced red onion
1/4 cup (50 mL) coarsely chopped toasted hazelnuts
4 oz (125 g) goat's milk cheddar or soft goat cheese, crumbled
1 Preheat oven to 400°F (200°C).
2 Trim off all but 1/4 inch (5 mm) of the leaf stalks from beets (reserving for another use if desired and trim off long tap root. Scrub beets under running water. Place in a baking dish with 1/4 cup (50 mL) water and sprinkle with salt and pepper. Cover with a lid or foil and roast in preheated oven for 45 minutes to 1 hour or until beets are tender. Let cool, covered, just until cool enough to handle. Trim off remaining stalks and peel off skins. (Peeled beets can be wrapped and refrigerated for up to 2 days).
3 Finely grate 1 tsp (5 mL) zest from the grapefruit. Squeeze half of 1 grapefruit and measure 3 tbsp (45 mL) juice. Reserve any extra juice and the other half for another use. For the dressing, whisk together grapefruit zest, grapefruit juice, honey, mustard, 1/4 tsp (1 mL) salt and pepper to taste. Gradually whisk in oil.
4 Cut beets into wedges and toss with 2 tbsp (25 mL) of the dressing. Cover and let stand for at least 30 minutes or refrigerate for up to 8 hours. Use a serrated knife to trim off skin and outer membranes of remaining 2 grapefruit. Cut between inner membranes to release segments. (Cover grapefruit segments and the dressing separately, and refrigerate until serving, up to 8 hours).
5 Just before serving, toss salad greens with half of the remaining dressing and divide among serving plates. Top with beets, grapefruit segments, onion, hazelnuts and cheese. Drizzle with remaining dressing.
Serves 4