Save on Pinterest

Beet, Grapefruit & Onion Salad

My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! —Michelle Clair, Seattle, Washington
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • 6 medium fresh beets (about 2 pounds)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large ruby red grapefruit, peeled and sectioned
  • 2 small red onions, halved and thinly sliced

Directions

  • Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl.
  • Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.
Nutrition Facts
3/4 cup: 161 calories, 7g fat (1g saturated fat), 0 cholesterol, 162mg sodium, 24g carbohydrate (20g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • randcbruns
    Jun 4, 2019

    Love he earthy beets with the bitter grapefruit! The colors of this salad are show stopping!

  • Vicki
    Jul 10, 2018

    I thought it was very good, even though I am not a fan of cooked beets. I think I will try it with raw beets next time.