Spring Beet Salad with Grapefruit Sections
If when you hear the word ”˜beets’ you think of a 1950’s boring canned vegetable…it’s time to update! Here’s some new beet PR: they are a happy, bright, delicious and healthful food. I’ve been finding the most marvelous beets lately, and I’m always open to new, fresh ideas for their preparation. Here’s what I did this week.
- Olive Oil
- Kosher Salt
- Orange juice
- Sherry vinegar
- Juice of a Clementine (optional)
- Pink grapefruit (optional)
Leaving the peels on, cut the beets into quarters and toss in a glug of olive oil, salt and pepper. Roast at 400 until done, about 40 minutes. Remove from oven, and while the beets are still warm, skin and discard the peels.
I used ingredients I had on hand to make the dressing, so feel free to improvise! Toss the beets in orange juice, sherry vinegar, and a bit of olive oil. Squeeze the juice of a clementine over the beets. I cut some beautiful little sections of the grapefruit and added them too. Although the dressing is sweet, it’s not sweetened, so it’s great for Whole30.
These beets are spectacular left over. The next day I enjoyed mine with a poached egg for breakfast.