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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Active Time:10 minsTotal Time:1 hr 30 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Jump to recipeThisBeet & Grapefruit Saladis as beautiful as it is tasty. Earthy antioxidant-rich beets are paired with bright, citrusy grapefruit and orange slices, providing a heavy-hitting nutritional punch. The dressing’s sweet shallots and honey balance out the peppery arugula, while toasty pistachios are the perfect complement to creamy, tangy goat cheese. Keep reading for our expert tips, including why you should wrap the beets in foil to roast them.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Remember to wear gloves when working with beets to prevent staining.Wrapping the beets in foil while roasting ensures they stay tender and don’t dry out. It also makes peeling easy—just scrape off the skins with a paper towel.To save time (and potential mess), you can purchase cooked beets, which are available in the produce section of most grocery stores.Look for citrus that feels heavy for its size and is brightly colored.Nutrition NotesKnown for their ability to reduce blood pressure,beetsare loaded with inflammation-lowering antioxidants. Plus, the fiber in beets will help keep things moving through your gut and feed your beneficial gut bacteria.Grapefruitandorangesare citrus fruits packed with vitamin C.Vitamin Csupports a healthy immune system and is involved in the production of collagen, making it good for skin and joints. Vitamin C also helps our bodies absorb plant-based iron. Grapefruit and oranges are also loaded with antioxidants, which help to reduce inflammation and disease risk.Arugulais a leafy green, and like all leafy greens it offers antioxidants, fiber and vitamins A, C, K and folate. Eating arugula and other leafy greens regularly may help reduce inflammation and disease risk, and support a healthy immune system.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Jump to recipe
ThisBeet & Grapefruit Saladis as beautiful as it is tasty. Earthy antioxidant-rich beets are paired with bright, citrusy grapefruit and orange slices, providing a heavy-hitting nutritional punch. The dressing’s sweet shallots and honey balance out the peppery arugula, while toasty pistachios are the perfect complement to creamy, tangy goat cheese. Keep reading for our expert tips, including why you should wrap the beets in foil to roast them.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Remember to wear gloves when working with beets to prevent staining.Wrapping the beets in foil while roasting ensures they stay tender and don’t dry out. It also makes peeling easy—just scrape off the skins with a paper towel.To save time (and potential mess), you can purchase cooked beets, which are available in the produce section of most grocery stores.Look for citrus that feels heavy for its size and is brightly colored.Nutrition NotesKnown for their ability to reduce blood pressure,beetsare loaded with inflammation-lowering antioxidants. Plus, the fiber in beets will help keep things moving through your gut and feed your beneficial gut bacteria.Grapefruitandorangesare citrus fruits packed with vitamin C.Vitamin Csupports a healthy immune system and is involved in the production of collagen, making it good for skin and joints. Vitamin C also helps our bodies absorb plant-based iron. Grapefruit and oranges are also loaded with antioxidants, which help to reduce inflammation and disease risk.Arugulais a leafy green, and like all leafy greens it offers antioxidants, fiber and vitamins A, C, K and folate. Eating arugula and other leafy greens regularly may help reduce inflammation and disease risk, and support a healthy immune system.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
ThisBeet & Grapefruit Saladis as beautiful as it is tasty. Earthy antioxidant-rich beets are paired with bright, citrusy grapefruit and orange slices, providing a heavy-hitting nutritional punch. The dressing’s sweet shallots and honey balance out the peppery arugula, while toasty pistachios are the perfect complement to creamy, tangy goat cheese. Keep reading for our expert tips, including why you should wrap the beets in foil to roast them.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
2mediumbeets, scrubbed and trimmed
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
2teaspoonslemon juice
2teaspoonshoney
1teaspoonfinely choppedshallot
¼teaspoonground pepper
1mediumgrapefruit, peeled, sliced into ¼-inch-thick rounds and seeded
1mediumnavel orange, peeled, sliced into ¼-inch-thick rounds and seeded
½cupcrumbledgoat cheese
2tablespoonschopped saltedroasted pistachios
DirectionsPreheat oven to 375°F. Coat beets with 1 tablespoon oil and ¼ teaspoon salt; tightly wrap in foil and place on a large baking sheet. Bake until fork-tender, about 1 hour. Remove from oven and carefully unwrap the beets; let stand on the pan until cool enough to handle, about 20 minutes. Transfer to a cutting board; peel or rub off the skins. Slice the beets into ¼-inch-thick rounds.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessMeanwhile, whisk 2 teaspoons each lemon juice and honey, 1 teaspoon shallot, ¼ teaspoon pepper and the remaining 2 tablespoons oil and ¼ teaspoon salt in a small bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessArrange the sliced beets, grapefruit slices, orange slices and 1 cup arugula on a large platter; top with ½ cup goat cheese and 2 tablespoons pistachios. Drizzle with the dressing.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessTo make aheadRoast beets (Step 1) and refrigerate in an airtight container for up to 4 days.Nutrition InformationServing Size: about 1 cupCalories 186, Fat 11g, Saturated Fat 3g, Cholesterol 7mg, Carbohydrates 19g, Total Sugars 15g, Added Sugars 2g, Protein 5g, Fiber 4g, Sodium 297mg, Potassium 440mgFrequently Asked QuestionsYou can. This salad would be excellent with sweet-tart Cara Cara oranges or sweet blood oranges.Our Beet & Grapefruit Salad is an excellent accompaniment to proteins such as chicken, turkey, pork, steak and salmon. Some of our favorite recipes to go with this salad include ourCrispy Roast Chickenand our popularHerb-Roasted Turkey. For weeknight-friendly options, ourHealthy Oven-Fried Pork Chopscan be on the table in under 40 minutes, and ourRoasted Pistachio-Crusted Salmon with Broccoliis made on one sheet pan for quick cleanup.EatingWell.com, November 2024
Directions
Preheat oven to 375°F. Coat beets with 1 tablespoon oil and ¼ teaspoon salt; tightly wrap in foil and place on a large baking sheet. Bake until fork-tender, about 1 hour. Remove from oven and carefully unwrap the beets; let stand on the pan until cool enough to handle, about 20 minutes. Transfer to a cutting board; peel or rub off the skins. Slice the beets into ¼-inch-thick rounds.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessMeanwhile, whisk 2 teaspoons each lemon juice and honey, 1 teaspoon shallot, ¼ teaspoon pepper and the remaining 2 tablespoons oil and ¼ teaspoon salt in a small bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessArrange the sliced beets, grapefruit slices, orange slices and 1 cup arugula on a large platter; top with ½ cup goat cheese and 2 tablespoons pistachios. Drizzle with the dressing.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessTo make aheadRoast beets (Step 1) and refrigerate in an airtight container for up to 4 days.Nutrition InformationServing Size: about 1 cupCalories 186, Fat 11g, Saturated Fat 3g, Cholesterol 7mg, Carbohydrates 19g, Total Sugars 15g, Added Sugars 2g, Protein 5g, Fiber 4g, Sodium 297mg, Potassium 440mgFrequently Asked QuestionsYou can. This salad would be excellent with sweet-tart Cara Cara oranges or sweet blood oranges.Our Beet & Grapefruit Salad is an excellent accompaniment to proteins such as chicken, turkey, pork, steak and salmon. Some of our favorite recipes to go with this salad include ourCrispy Roast Chickenand our popularHerb-Roasted Turkey. For weeknight-friendly options, ourHealthy Oven-Fried Pork Chopscan be on the table in under 40 minutes, and ourRoasted Pistachio-Crusted Salmon with Broccoliis made on one sheet pan for quick cleanup.
Preheat oven to 375°F. Coat beets with 1 tablespoon oil and ¼ teaspoon salt; tightly wrap in foil and place on a large baking sheet. Bake until fork-tender, about 1 hour. Remove from oven and carefully unwrap the beets; let stand on the pan until cool enough to handle, about 20 minutes. Transfer to a cutting board; peel or rub off the skins. Slice the beets into ¼-inch-thick rounds.
Meanwhile, whisk 2 teaspoons each lemon juice and honey, 1 teaspoon shallot, ¼ teaspoon pepper and the remaining 2 tablespoons oil and ¼ teaspoon salt in a small bowl.
Arrange the sliced beets, grapefruit slices, orange slices and 1 cup arugula on a large platter; top with ½ cup goat cheese and 2 tablespoons pistachios. Drizzle with the dressing.
To make aheadRoast beets (Step 1) and refrigerate in an airtight container for up to 4 days.
To make ahead
Roast beets (Step 1) and refrigerate in an airtight container for up to 4 days.
Nutrition InformationServing Size: about 1 cupCalories 186, Fat 11g, Saturated Fat 3g, Cholesterol 7mg, Carbohydrates 19g, Total Sugars 15g, Added Sugars 2g, Protein 5g, Fiber 4g, Sodium 297mg, Potassium 440mg
Nutrition Information
Serving Size: about 1 cupCalories 186, Fat 11g, Saturated Fat 3g, Cholesterol 7mg, Carbohydrates 19g, Total Sugars 15g, Added Sugars 2g, Protein 5g, Fiber 4g, Sodium 297mg, Potassium 440mg
Serving Size: about 1 cup
Calories 186, Fat 11g, Saturated Fat 3g, Cholesterol 7mg, Carbohydrates 19g, Total Sugars 15g, Added Sugars 2g, Protein 5g, Fiber 4g, Sodium 297mg, Potassium 440mg
Frequently Asked QuestionsYou can. This salad would be excellent with sweet-tart Cara Cara oranges or sweet blood oranges.Our Beet & Grapefruit Salad is an excellent accompaniment to proteins such as chicken, turkey, pork, steak and salmon. Some of our favorite recipes to go with this salad include ourCrispy Roast Chickenand our popularHerb-Roasted Turkey. For weeknight-friendly options, ourHealthy Oven-Fried Pork Chopscan be on the table in under 40 minutes, and ourRoasted Pistachio-Crusted Salmon with Broccoliis made on one sheet pan for quick cleanup.
Frequently Asked Questions
You can. This salad would be excellent with sweet-tart Cara Cara oranges or sweet blood oranges.
Our Beet & Grapefruit Salad is an excellent accompaniment to proteins such as chicken, turkey, pork, steak and salmon. Some of our favorite recipes to go with this salad include ourCrispy Roast Chickenand our popularHerb-Roasted Turkey. For weeknight-friendly options, ourHealthy Oven-Fried Pork Chopscan be on the table in under 40 minutes, and ourRoasted Pistachio-Crusted Salmon with Broccoliis made on one sheet pan for quick cleanup.
EatingWell.com, November 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
