Beet Grapefruit Salad

December 7, 2015

Perk up your winter blues with this cheery cold plate. This combination strikes just the right notes—earthy to neutral to floral—firm to creamy to juicy—vegetable, fruits, greens. And color! Pretty winter pastels to brighten the dull gray of January. The golden beets lead the way, marvelous ringed discs capturing the light. Add in slices of avocado and ruby grapefruit and the color trio reminds me of sherbet, or some long-ago popsicle blend from the Good Humor man. Brush the beets with a little olive oil, loosely wrap in foil and roast in a hot oven for 25-30 minutes. Once, cool enough to handle, the skin should slip off without much trouble. The Chili-Grapefruit Vinaigrette has just the right fire to wake up the palate. Toast some crusty wheat bread, spread a little chevre, and enjoy.

Ingredients

1 Tablespoon Grapefruit Zest

3 tablespoons Grapefruit Juice

2 teaspoons Chili Powder

1 Tablespoon White Wine Vinegar

pinch of salt and sugar to taste

pinch of cayenne

1/2 cup Olive Oil or Walnut Oil

3beets, roasted and cut into wedges

1avocado, cut into wedges

1grapefruit, sectioned

4 cupssalad greens

Preparation

In a small mixing bowl, add zest, juice, chili powder, vinegar, salt, and sugar. Cayenne, too, if you like. Whisk together. Continue whisking as you add the oil; it should readily emulsify.
Spoon a little vinaigrette over leafy greens and toss until the greens are lightly coated. Mound onto plates. Add sliced beet, sliced avocado and grapefruit, goat cheese and drizzle these with the dressing too. Enjoy!

See more of Nancy’s recipes on her blog, Good Food Matters.