½grapefruitmedium; substitute with oranges or tangerines as needed!
¼cuppistachiostoasted - salted or unsalted; substitute with other nuts as needed - check post!
1cuparugulasubstitute with other salad greens as needed - check post!
¼cupgoat cheesesubstitute with other cheese as needed - check post!
4tbspextra virgin olive oildivided
2tspsaltdivided; I use Maldon's flaky salt; can use regular salt
1tspblack pepperfresh ground
Preheat the oven to 425F
Wash the beets thoroughly, chopping off the greens and the roots.
Toss the beets with 1 tbsp of olive oil, 1 tsp salt and ½ tsp pepper and coat well
Wrap the beets in aluminum foil and roast in the oven for 30 minutes. When ready, you should be able to insert a fork into the beets and remove it cleanly. If you're unable to do that, roast for a few more mins depending on the heat of your oven. Set aside to cool.
Once cool, remove beets from foil, and place in a bowl of cold water (or under running cold water) and peel the beets
Once peeled, chop the beets into nice rounds and place in the fridge to chill while you prepare the other ingredients
Squeeze the grapefruit into a bowl
Add 1 tbsp of fresh grapefruit juice to 3 tbsp of olive oil and whisk until it's combined well - this is your vinaigrette
Remove beet from the fridge and arrange all ingredients on a serving platter
Drizzle the vinaigrette and add some more salt and pepper to the salad - serve chilled!
This salad is super versatile and many variations are possible (for every component!) Please check the post for those variations and options
I've used a light citrus vinaigrette - you can also use some storebought balsamic, or just drizzle with olive oil, salt and pepper
You can add slices of grapefruits or even other other fruits like peaches to this salad and serve this with almost any main course!