This Simple Roasted Beet Grapefruit Salad topped with goat cheese, pistachios, fresh lemon vinaigrette & golden raisins is the ideal salad for any season. It’s sweet, tangy and earthy elements perfectly mesh into the most fresh and beautiful salad.
It’s one of my favorite recipes to make when hosting—you can never go wrong with a beetroot and goat cheese salad.
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Ingredients
Salad
- 3 Beets
- 1 Grapefruit peeled and cut
- 4 Ounces Goat Cheese
- ½ Cup Golden Raisins
- ½ Cup Green Onion chopped
- ½ Cup Pistachios
Lemon Vinaigrette
- ¼ Cup Lemon Juice
- 3 Tablespoons Maple Syrup or Honey
- 1 Tablespoon Apple Cider Vinegar
- 1 Clove Garlic minced
- 1 Tablespoon Dried Basil
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
How To Make This Simple Beet Grapefruit Salad
Cook the beets: Cut the stalks off of the beets then wash the beets. Get out tin foil and wrap each beet tightly in tinfoil. Place the wrapped beets on a baking sheet and bake at 400°F for 45-60 minutes. Check on them periodically. You’ll know the beets are finished when you can easily pierce through them with a fork. Let the beets cool a bit, then unwrap them. While they’re still warm, run the beets under cool water and peel the skin off the beet. The skin should come off easily.
Peel & cut the grapefruit: While the beets cook, peel the grapefruit and remove the white membrane. I usually cut each segment in 4 pieces, but cut each segment to the size you like.
Make the vinaigrette: Add the lemon juice, maple syrup or honey, apple cider vinegar, dried basil, garlic (minced), salt & pepper to a dressing container. Stir or shake well. I like this vinaigrette recipe because it doesn’t require blending.
Prepare the toppings: Chop the green onion and measure out the pistachios and golden raisins.
Assembly: Add all of the ingredients to a salad bowl, pour the vinaigrette over top, toss so all of the ingredients are coated in the vinaigrette & ENJOY!
Check out the recipe video on Instagram!
How to Prepare Beets?
With their earthy sweetness and vibrant colors, beets are a beautiful root veggie that can be made into a variety of amazing dishes. Whether roasted, pickled, boiled, or grated raw, there are so many ways to prepare and enjoy this nutrient rich and tasty vegetable!
Roasting Beets
Roasting beets brings out the flavor of their natural sugars. This gives the beet a caramelized flavor and tender texture. To roast them, start by scrubbing the beets clean, chopping off the stalks and roots, and wrapping them individually in tinfoil. Place them in the oven at 400°F for around 45-60 minutes. Check on them periodically. Once tender, peel off the skins and slice or dice as desired.
Boiling Beets
Boiling beets gives them a perfectly soft texture. Again start by scrubbing the beets clean, trimming off the stalks and roots, then placing them in a large pot to boil (covered) for about 45 minutes. Once tender, peel off the skins and slice or dice as desired!
Grating Raw Beets
For a fresh and crunchy addition to a salad, grate raw beets using a box grater or a food processor. Their vibrant pink color will add beauty to any salad & their earthy flavors pair wonderfully with citrus-based dressings and tangy cheeses!
What Pairs Well With A Beet Salad?
Beet salads are one of my favorite things to make & serve. The beet's natural sweetness and unique taste make it a perfect ingredient for salads. However, finding the right things to pair with beets to complement their rich flavor is essential!
Here are some of my favorite pairings that accompany beets well…
Greens: Pairing beets with leafy greens like arugula, spinach, or mixed salad greens will add freshness to a salad.
Creamy Goat Cheese: This is a given & a main ingredient in this recipe! The tangy creaminess of goat cheese balances the earthy sweetness of beets. Crumbled or sliced, goat cheese adds a smooth texture and flavor contrast to the salad.
Nuts or Seeds: Another favorite! Adding a crunch to your beet salad with toasted nuts or seeds like pistachios, walnuts, pecans, pumpkin seeds, or sunflower seeds is a must.
Citrus Based Dressing: A light and citrus based dressing, such as a lemon, orange, or grapefruit vinaigrette will add a refreshing touch to any beet salad.
Balsamic Glaze: Drizzling a balsamic glaze or reduction over your beet salad enhances its flavors.
Protein: For a more nutrient dense salad, try adding protein like grilled chicken, salmon, even chickpeas.
Avocado: Sliced or cubed avocado adds a creamy texture and a flavor that complements the earthiness of the beets. Avocado also provides healthy fats.
When it comes to beet salads, the options are endless. Whether you’re serving it as a light side dish or main course, experimenting with these flavors can turn a simple beet salad into the most incredible recipe. Try my other beet salad—Roasted Pumpkin and Beetroot Salad!
Frequently Asked Questions
Feta cheese is similar to goat cheese, but a bit more dry. Other cheeses that would taste good with this beet salad include ricotta, burrata, or buffalo mozzarella cheese.
No, peel the beets after roasting them. Roasting makes it much easier to peel or cut the skin off.
Beets are typically roasted or boiled for salads. Although they can be shredded and put in a salad raw.
You can cut beets many ways for a salad, but I prefer them cubed. Once the beets have roasted and cooled, peel the skin and cut the beet in half down the middle. I then cut each half into bite sized cubes.
I use both golden and red for this recipe! They have a very similar flavor, but golden beets tend to be a bit sweeter.
Enjoy this Simple Beet Grapefruit Salad!
I hope you love this salad as much as I do—it’s one of my favorite salads to serve around the holidays.
Simple Beet Grapefruit Salad with Goat Cheese
Ingredients
Method
- Cook the beets: Cut the stalks off of the beets and wash the beets. Get out tin foil and wrap each beet tightly in the tinfoil. Place the wrapped beets on a baking sheet and bake at 400°F for 45-60 minutes. You’ll know the beets are finished when you can easily pierce through the beet with a fork. Let the beets cool a bit then unwrap them. While they’re still warm, run the beets under cool water and peel the skin off the beet. The skin should come off easily.
- Peel & cut the grapefruit: While the beets cook, peel the grapefruit and remove the white membrane. I usually cut each segment in 4 pieces, but cut each segment to the size you like.
- Make the vinaigrette: Add the lemon juice, maple syrup or honey, apple cider vinegar, dried basil, garlic (minced), salt & pepper to a small dish or container. Stir or shake well.
- Prepare the toppings: Chop the green onion, and measure out the pistachios and golden raisins.
- Assembly: Add all of the ingredients to a salad bowl, pour the vinaigrette over top, and toss & ENJOY!
Sandy says
We made this last night. So good. We used walnuts instead of pistachios! Thanks for the recipe Emmy!