Beet, Grapefruit & Onion Salad

  Salads

My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination!

Beet, Grapefruit & Onion Salad

Average Rating: 4.5

TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 8 servings.

Ingredients

  • 6 medium fresh beets (about 2 pounds)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large ruby red grapefruit, peeled and sectioned
  • 2 small red onions, halved and thinly sliced

Instructions

  • 1. Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl.
  • 2. Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

Nutrition Facts

3/4 cup: 161 calories, 7g fat (1g saturated fat), 0 cholesterol, 162mg sodium, 24g carbohydrate (20g sugars, 4g fiber), 3g protein.
Diabetic Exchanges:
1-1/2 fat, 1 starch, 1 vegetable.

Tags