Beet, Grapefruit & Onion Salad

Name: Beet, Grapefruit & Onion Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 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

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

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.

Originally published as Beet, Grapefruit & Onion Salad in Taste of Home April/May 2017