Grapefruit Beet Salad is a composed salad that is hearty enough to serve by itself with some crusty bread. Want it vegan? Omit the cheese and roast beef.
This salad has everything in it that I really love. I was inspired by someone in my Facebook New York Times Cooking Community group who also loves grapefruit and beets. It should be served very cold for the best flavor.
I don’t know about you, but ever since I was a little girl, I’ve always liked pink or, better yet, red grapefruit because of its sweetness. My only complaint about grapefruits was getting the wedges out of the fruit without making a mess.
My mother had a grapefruit knife. All it ever did was stab her as she tried to get the pieces out nicely. There was also a grapefruit spoon that was supposed to help you eat the grapefruit. It never worked very well for me. I even remember my mother having a special spoon with teeth on it to get the grapefruit flesh out – I don’t have to tell how that failed, do I?
Enter the Grapefruiter from Chef’n. This tool makes it very easy to get the grapefruit out without making a mess or hurting yourself. Chef’n makes great tools for your kitchen, and I have a lot of them, including this one. If you like grapefruit, you’ll love this tool.
Make it Vegan
When I made this salad, I happened to have some leftover Sous Vide Roast Beef, and I had a bit of crumbled blue cheese in my cheese drawer. Blue cheese and beef go together very well, so I included them. However, if you want to make your salad vegan, feel free to leave them out.
Email Me the Recipe
Grapefruit Beet Salad
Equipment
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Ingredients
- 1 head Romain lettuce, torn
- 1 Grapefruit, peeled and seeded
- 1 Beet, julienned
- ¼ pound Roast beef, cut
- ¼ cup Blue Cheese, crumbled
- ¼ cup pecans
- ½ cup Cherries, not stemmed or pitted
- 1 Tomato, sliced
- ¼ cup Girard’s Raspberry Vinaigrette
Instructions
- 1 head Romain lettuceUsing a large salad bowl, or large pasta bowl, lay the torn lettuce in a daisy pattern.
- 1 Grapefruit, 1 Beet, 1/4 pound Roast beef, 1/4 cup Blue Cheese, 1/2 cup Cherries, 1/4 cup pecansAlternate grapefruit sections and beets on the middle ring of the lettuce. On top of each beet portion goes a slice of roast, on top of each grapefruit section with a cherry. Put a bit of crumbled *blue cheese on top of each piece of beef. Put a pecan on top of each cherry.
- 1 TomatoFor the center of the salad, lay the rest of the beef, top if with the sliced tomato, cherries, and pecans.
- 1/4 cup Girard’s Raspberry VinaigrettePresent the salad, then toss with dressing and serve.
