Recipe of the Month: Citrus Beet Salad
It is officially beet season! Although beets are available throughout the year, they are at their peak June through October. Beets are beloved for their balance of sweetness and earthiness, their low price point, and their versatility in the kitchen. Try boiling, grilling, or pickling your beets to experience this root vegetable in all its glory.
Also try making this delicious grapefruit beet salad this summer! Perfect for cooling off on a hot summer day, this salad looks just as beautiful as it tastes. Check out our recipe below.
Roast Beet Ingredients:
- 4 medium beets
- 2 shallots, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Topping Ingredients:
- 1 large grapefruit, peeled, sectioned, with pith removed
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp course salt
- 2 oranges, peeled, sectioned, with pith removed
- 1/2 cup walnuts toasted
- 1/4 cup blue cheese crumbled
- 2 green onions sliced
Instructions:
- Preheat oven to 400˚F
- 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
- 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
Recipe Notes:
Most of the time allotted for this recipe is the roasting time for the beets. You can roast the beets anytime and keep in the fridge until you want to make this salad; or, use leftover beets.If you or someone you are serving has a nut allergy, you can leave out the nuts. The slightly bitter crunch is what they bring, so if you can, substitute arugula, or radicchio.
