Roasted Beet and Grapefruit Salad


Red Wine Vinaigrette

4 Tbsp red wine vinegar

4 Tbsp canola oil

1/2 tsp kosher salt

1 Tbsp + 1 tsp white sugar

pinch of paprika

fresh ground pepper to taste

Add all the ingredients into a bottle and refrigerate

Salad Filler

1 roasted red or yellow beet cubed and chilled(instructions below)

1/2 grapefruit

goat cheese

candied pecans and slivered almonds (instructions below)


Toss all but beets (only if using red) together with the dressing and serve chilled. Top the salad with the red beets.

How to roast a beet Wash beets and cut off the leaves leaving a little stalk so you can hold on to them after they are cooked (you can use the beet greens for another salad). Wrap loosely in tin foil and place in a 375 degree oven for approximately 30-45 minutes. Beets are fully cooked when  you can stab it with a knife and it will come out very easily. Remove from oven and let sit for about 5 minutes. Under running water pull the skin off the beets.  Chop the beets and refrigerate.

Bavarian style pecans and almonds 1/4 cup pecan halves and slivered almonds combined 1 Tbsp sugar sprinkle of cinnamon, approximately 1/8-1/4 tsp. Place all ingredients in a saucepan and, cook on high while stirring consistently. Cook until the sugar has almost completely dissolved. Remove from heat and pan immediately as the nuts will continue to cook. Cool and then separate.

©Daphodil 2015

Special Thanks to Tina Bush