February 17, 2011

Roasted beet and grapefruit salad

This simple salad/side dish is a great way to utilize some winter root vegetables and the in-season citrus that are available right now. I used red beets and a ruby red grapefruit, but you can use any combination of beets and citrus you like: golden beets, blood oranges, and tangerines would all be good.

To roast the beets, I like to place them (skin on) in some parchment paper and then wrap that in foil. Then I place them in a 425 degree oven until the are soft (the time will vary depending on the size of your beets), about 35-40 minutes for medium beets. Once they are soft, I let them cool until they can be handled and I use my fingers to slip off the skins (yes, you will have stained fingers!). For the citrus, you'll want to make supremes. Here's a good website with instructions. Save the remaining skin and squeeze the juices into a small bowl.

The below recipe is per salad serving (as a side dish). 

Roasted beet and grapefruit salad
2-3 roasted beets, peeled and sliced
1/2-3/4 cup citrus supremes of your choice
1 tablespoon thinly sliced red onion
juice of your citrus skins
sea salt and fresh cracked black pepper, to taste
1 teaspoon honey
drizzle of extra virgin olive oil
splash of white wine or champagne vinegar
1 teaspoon minced chives, optional

Combine the beets, citrus, and onion in a medium bowl.

In a small bowl, whisk the citrus juice through chives (if using). Taste and adjust as needed to get to the right taste (if you are using a sweeter citrus, you may want more vinegar whereas if you are using grapefruit, you may want more honey).

Drizzle the dressing onto the salad. Serve cold or at room temperature.

What was I cooking one year ago?: beef stroganoff

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