Beet Grapefruit Salad with Citrus Vinaigrette
I know I have said in the past that beets are not my favorite thing. BUT this winter I’m addicted! This is the first time that I have seen beautiful organic beets with the lush tops still attached in the grocery stores. They look so pretty, lush and local how could I pass them up? Usually I have to wait for the farmers markets or have them homegrown to get beet tops. To make my Grandmothers beet soup you need the beet tops (see recipe under beets) and now I can make this year round. This winter I have been paring the beets with citrus in some wonderful salads. The Beet Grapefruit Salad is a fresh way to enjoy those root vegetables and a perfect salad to merge into spring cooking. The tops are really nutritious and tasty, cook them like you would any other green or try the Beet Top Pasta. The following recipe is loosely written but you can see how easy it is to assemble from the pictures.
Beet Grapefruit Salad with Citrus Vinaigrette
4 beets, save the tops for another time
1 grapefruit, peeled and membrane removed
4 handfuls of arugula
Feta
Walnuts, toasted
Roast or steam beets until tender, cool, peel and slice into half-moons.
To plate: On individual salad plates, place a handful of arugula, then arrange beets and grapefruit sections on top of arugula, top with crumbled feta and broken walnuts. Drizzle Citrus Vinaigrette over all. This can also be plated on a large platter for serving. I planned 1 beet and ¼ of grapefruit per person. You can easily half or double this recipe.
Citrus Vinaigrette
¼ cup extra virgin olive oil
¼ cup fresh squeezed orange juice
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves
Salt and pepper to taste
Whisk all ingredients together. This makes enough for 4 servings.
