Ingredients
- For the Roasted Beets:
- 1 large beet
- Drizzle of olive oil
- For the Vinaigrette:
- 3 tablespoons maple syrup
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 large basil leaves
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Salad:
- 4 cups mixed greens
- 1 grapefruit (segmented)
- 2 tablespoons goat cheese (crumbled)
- 2 tablespoons pistachios (crushed)
Instructions
- Prepare the Beets: Cut the greens off the beetroot and rinse thoroughly. Leave the peel on. Drizzle the beetroot with a little olive oil and wrap it tightly in aluminum foil.
- Roast the Beets: Place the foil-wrapped beet on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 50-60 minutes, or until a knife can easily slide through the center. Let the beet cool completely.
- Peel the Beets: Once cool enough to handle, gently rub the beet (using gloves or a paper towel) to remove the peel. It should slip off easily. Slice the roasted beet into rounds or wedges.
- Make the Vinaigrette: Combine all vinaigrette ingredients (maple syrup, lemon juice, olive oil, Dijon mustard, basil, garlic, salt, and pepper) in a blender. Blend until completely smooth and emulsified. Taste and adjust salt and pepper as needed.
- Assemble the Salad: Arrange the mixed greens on serving plates or in a large bowl. Top with the sliced roasted beets and the segmented grapefruit pieces.
- Finish & Serve: Sprinkle the crumbled goat cheese and crushed pistachios over the salad. Drizzle generously with the prepared vinaigrette. Serve immediately and enjoy!
Notes
- To segment the grapefruit: Trim off both ends, remove peel and pith following the curve, then slice alongside membranes to release segments.
- Use gloves or paper towel when peeling roasted beets to avoid staining hands.
- Roasted beets and vinaigrette can be made up to a week in advance and stored separately in the fridge.
- This vinaigrette recipe makes extra; store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes (average of 50-60 min roasting)
- Category: Salad
Keywords: Roasted beet salad, grapefruit salad, goat cheese salad, beet and goat cheese, easy salad, healthy salad, winter salad, spring salad, salad recipe, vinaigrette, vegetarian
