Saturday, July 2, 2011

Roasted Beet and Grapefruit Salad

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 1 hr 15 min
Serves: 6 servings

6 small beets
1-2 Tbsp olive oil
1 med ruby red grapefruit
2 oz alfalfa sprouts, trimmed

Salad dressing:
1/3 c extra-virgin olive oil
1 med shallot, minced
3 pinches salt
10 grinds black pepper
1/4 cup red wine vinegar
Thyme leaves from 10 delicate sprigs

Preheat oven to 325 degrees F.

Toss whole beets in olive oil and roast for about 1 hour and 15 minutes or until fork tender. Remove beets from oven and let cool 5 minutes before peeling. Slice the beets into eighths.

Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.

Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.

Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing; top with a couple more grinds black pepper and serve.

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