Simple Beet Grapefruit Salad with Goat Cheese
The most fresh and beautiful salad made with beets, grapefruit, lemon vinaigrette, nuts, and creamy goat cheese!
Ingredients
- 3 Beets
- 1 Grapefruit peeled and cut
- 1/2 Ounces Goat Cheese
- 1/2 Cup Golden Raisins
- 1/2 Cup Green Onion chopped
- 1/2 Cup Pistachios
Lemon Vinaigrette
- 1/4 Cup Lemon Juice
- 3 Tablespoons Maple Syrup or Honey
- 1 Tablespoon Apple Cider Vinegar
- 1 Clove Garlic minced
- 1 Tablespoon Dried Basil
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
Instructions
- 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!