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Thursday, June 5, 2014

roasted beet and grapefruit salad~

with a kick~









roasted beet and grapefruit salad~

1 large bunch beets (4 to 5), tops trimmed
2 large pink grapefruit
2 tbsp red wine vinegar
2 tbsp prepared horseradish
1 tbsp olive oil
2 tsp honey
1/2 tsp salt
1/4 cup chopped fresh parsley or mint

Preheat oven to 400F. Wrap each washed, but unpeeled, beet in foil. Arrange on a rimmed baking sheet. Roast in centre of oven until fork-tender, 60 to 75 min.

Slice tops and bottoms off each grapefruit. Cut off and discard peel, including white pith, so flesh is showing. Slice into rounds.

Stir vinegar with horseradish, oil, honey and salt in a large bowl.

When beets are tender, remove from oven. Unwrap. When beets are cool enough to handle, trim root ends and peel. Slice into rounds. Add warm beets and grapefruit to vinegar mixture, and toss to coat. Sprinkle with parsley or mint just before serving. Serve salad warm or at room temperature.