Friday, May 8, 2009

Beet and Pink Grapefruit Salad

Great for those leftover beets!

  • Beets with tops
  • Pink Grapefruit, peeled and sectioned
  • Purplette Onions, sliced thin
  • Arugula leaves
  • ½ cup chopped walnuts
  • ½ cup olive oil
  • 1 tablespoon walnut oil
  • ¼ cup good fruit vinegar (like apple cider vinegar)
  • salt and pepper to taste

Scrub beets and cut off the tops. Boil them in water to cover or bake at 450 degrees in foil or in a tightly covered dish for 30 to 60 minutes, depending on beet size. Beets are done when the skin wrinkles easily and slips off. Blanch the tops for 2 to 3 minutes in the beet water or in water to cover. Drain well and arrange on a serving plate with Arugula leaves (uncooked, or slightly sauteed if you'd prefer less spicy flavor). Peel beets and slice them very thin. Alternate beet slices with grapefruit sections and onion slices on top of the greens. Sprinkle with the walnuts and pour over them a dressing of the oils, vinegar, and seasonings. Serves four to six.

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