Beet & Grapefruit Salad
I got some grapefruit on sale a while back, and forgot to eat them promptly; I am so unused to having them around. It turns out they go really very well with beets. Yes, it's another recurring theme around here: salad with fruits and nuts. I eat more fruit that way than any other.
You will need to use hydroponic lettuce no doubt, but I can't help boasting about the fact that that's lettuce from our garden in that salad. I picked most of the remaining lettuce in the cold-frame just before it got really snowy about a week ago. That's the last of it for the year I'm pretty sure, but wow. Score one for the cold-frame. Co-operative weather, too, but still, wow.
6 servings (side salad)
30 minutes prep time, not including cooking the beets
Cook the Beets:
4 medium-small red beets (450 grams; 1 pound)
Either wrap them in foil and roast at 400°F until tender, about 45 minutes, or put them in a pot with water to cover and boil until tender, about 45 minutes. Let cool and peel. Cut them into bite-sized wedges. You can - and probably should - do this the day before. Keep them in the fridge until wanted.
Make the Dressing:
1 tablespoon honey
3 tablespoons hazelnut oil
1/4 cup raspberry or other fruit vinegar
1 teaspoon grainy Dijon mustard
salt & pepper to taste
Put it all in a jar and shake. I found it helpful to heat the honey in the microwave for 20 seconds or so, until it was quite runny before adding the remaining ingredients.
Make the Salad:
2 large red grapefruit
1 head (hydroponic) lettuce
1/4 cup shelled pistachios or other nuts
Peel the grapefruit, and divide them into segments, removing and discarding the membrane and seeds. This can be done ahead of time as well, and the grapefruit segments kept refrigerated until wanted. Wash, dry and tear up the lettuce.
Arrange the lettuce on serving plates, or in a salad bowl. Arrange the beet slices, grapefruit segments and pistachios over it. Drizzle with the dressing and serve.
Last year at around this time I made Vegetarian Lentil Tourtiere.
You will need to use hydroponic lettuce no doubt, but I can't help boasting about the fact that that's lettuce from our garden in that salad. I picked most of the remaining lettuce in the cold-frame just before it got really snowy about a week ago. That's the last of it for the year I'm pretty sure, but wow. Score one for the cold-frame. Co-operative weather, too, but still, wow.
6 servings (side salad)
30 minutes prep time, not including cooking the beets
Cook the Beets:
4 medium-small red beets (450 grams; 1 pound)
Either wrap them in foil and roast at 400°F until tender, about 45 minutes, or put them in a pot with water to cover and boil until tender, about 45 minutes. Let cool and peel. Cut them into bite-sized wedges. You can - and probably should - do this the day before. Keep them in the fridge until wanted.
Make the Dressing:
1 tablespoon honey
3 tablespoons hazelnut oil
1/4 cup raspberry or other fruit vinegar
1 teaspoon grainy Dijon mustard
salt & pepper to taste
Put it all in a jar and shake. I found it helpful to heat the honey in the microwave for 20 seconds or so, until it was quite runny before adding the remaining ingredients.
Make the Salad:
2 large red grapefruit
1 head (hydroponic) lettuce
1/4 cup shelled pistachios or other nuts
Peel the grapefruit, and divide them into segments, removing and discarding the membrane and seeds. This can be done ahead of time as well, and the grapefruit segments kept refrigerated until wanted. Wash, dry and tear up the lettuce.
Arrange the lettuce on serving plates, or in a salad bowl. Arrange the beet slices, grapefruit segments and pistachios over it. Drizzle with the dressing and serve.
Last year at around this time I made Vegetarian Lentil Tourtiere.
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