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BEET SALAD WITH GRAPEFRUIT, BLUE CHEESE & WALNUTS

Beet Salad with Grapefruit, Blue Cheese & Walnuts image

Beet and Grapefruit Salad is a healthy and delicious anytime recipe! Sweet toasted beets are paired with tart slices of grapefruit, all topped with toasty walnuts and blue cheese crumbles.

Provided by Colleen Milne

Categories Salad

Time 45m

Number Of Ingredients 12

Ingredients

4 medium beets
2 shallots (sliced)
1/2 tsp salt
1/2 tsp pepper
1 large red grapefruit (peeled, sectioned, with pith removed)
2 oranges (peeled, sectioned, with pith removed)
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1/2 tsp coarse salt
1/2 cup walnuts (toasted)
1/4 cup blue cheese (crumbled)
2 green onions (sliced)

Steps:

Preheat oven to 400°.
Wrap beets in foil, and place on a baking tray, along with sliced shallots.
Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool.
When beets have cooled, rub the skins off with paper towel. Cut them into cubes.
In a bowl, combine beets, grapefruit and orange segments.
Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.
Add walnuts and blue cheese and gently combine.
Refrigerate for about an hour.
Top with green onions for serving.

Nutrition Facts : ServingSize 3 g, Calories 273 kcal, Carbohydrate 28 g, Protein 6 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 477 mg, Fiber 6 g, Sugar 18 g

GRAPEFRUIT-AND-BEET SALAD

Grapefruit-and-Beet Salad image

Provided by Roy Blount Jr.

Categories salads and dressings

Time 1h15m

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/2 pound beets (2 or 3), trimmed
3 tablespoons extra virgin olive oil, plus more for beets
Kosher salt
1 large red or pink grapefruit, peeled, white pith removed
1 small shallot, finely diced
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 bunch watercress, stemmed and trimmed (about 2 cups)
Freshly ground black pepper

Steps:

Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 9 grams, TransFat 0 grams