Simple Sundays | Beet, Grapefruit & Mache Salad

Simple Sundays | Beet, Grapefruit & Mache Salad

We are a house divided when it comes to beets. I love them, he hates them. And it’s a difference I completely understand.

My husband grew up on pickled beets, while I ate them prepared in a salad. So, when I take our palate histories into consideration, I concede that having only experienced beets pickled can leave…well…a sour taste in one’s mouth.

Even if you dislike beets, you must admit, they are stunning. And they are so incredibly good for you.

This Beet, Grapefruit & Mache Salad is one I suspect my husband would enjoy, if he could get past his beet prejudice. It is a celebration of earthy freshness, a contrast of musky flavors to bright sweet tones. I love how the musky roasted beets are accented by an earthy cheese and caramelized walnuts, and brightened with the mild, sweet mache and vibrant grapefruit. The Grapefruit Vinaigrette cuts into the salad, leaving gorgeous swirls of crimson and gold on the plate and on your tongue.

Do you like beets? I’d love to know how you enjoy them best.

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Beet, Grapefruit & Mache Salad

Serves 4

  • 2 golden beets, washed and trimmed
  • 2 red beets, washed and trimmed
  • 3 oz extra virgin olive oil, plus extra for roasting the beets
  • 2 oz grapefruit juice (approximately the juice of half a grapefruit)
  • 1 oz sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup minced red onion or shallot
  • 4 oz mache (lambs lettuce), or your favorite mild lettuce
  • 1 grapefruit, segmented
  • morsels of your favorite creamy, musky cheese (I used Cowgirl Creamery’s Triple Creme Mt Tam)
  • caramelized walnuts

Begin by roasting the beets: Preheat the oven to 425°. Toss the beets in a drizzle of olive oil (and a little kosher salt, if you wish), and make two separate packets in heavy duty aluminum foil, one for the golden and one for the red beets. Roast in the oven for about 45 minutes or until knife tender. Allow to cool completely, then peel and slice the beets.

Make the Grapefruit Vinaigrette: In a small bowl, whisk together the grapefruit juice, sherry vinegar, Dijon mustard, salt, pepper and red onion. While whisking, slowly drizzle the olive oil. The dressing can be done up to a day in advance. Whisk before using.

Assemble the salad: Place two slices each golden and red beets on a salad plate. Top with a handful of mache, three grapefruit wedges, morsels of cheese, and caramelized walnuts. Drizzle the dressing on top.

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Comments

  1. Brian @ A Thought For Food

    Such a lovely recipe… and the colors are brilliant! I am like you, I grew up on beets in my salad… usually just cooked enough to make them sliceable.

    Happy Sunday, Liren!

    Reply
    • Liren

      Happy Sunday, Brian! I do love the colors – it’s worth the temporary staining on my fingertips!

  2. Barbara | Creative Culinary

    Hopefully he will give it a try Liren. I avoided asparagus and peas for far too long as the result of childhood memories of canned mush; now I can’t get enough of them.

    Just a beautiful salad; I know I want it!

    Reply
    • Liren

      I’m crossing my fingers that one day, Barbara, he’ll try it. It’s hard to erase those canned food memories!

  3. norma

    Beets, beets, I love my beets…I am so impressed by the simplicity and beauty of this salad. I like to roast mine and bring out their sweetness. Adding the acidity of the grapefruit gave me another taste bud twinge.

    Reply
    • Liren

      Thank you, Norma – I just love the colors of this salad too!

  4. Lisa { AuthenticSuburbanGourmet }

    I love beets! Luckily my hubby does too. I just made a salad last night with Mache – it is such a wonderful green. I like to prepare beets roasted and use the traditional red, golden and chiogga beets together with a bit of goat cheese and then a dill viniagrette. Have a great Sunday Liren!

    Reply
    • Liren

      That sounds wonderful, Lisa – I would love your recipe for the dill vinaigrette.

  5. Annapet

    I love beets, Liren! Roasted with blue cheese dressing and roasted nuts. Your salad is my cup of tea, too. I now have to grow golden beets. I enjoy beet greens braised as well, and in sinigang.

    Thanks for this wonderful post!

    Reply
    • Liren

      I was washing the beet greens yesterday and was wondering whether they would be good in Sinigang! Thank you – now I know to try them next time!

  6. Jan

    I can just imagine the beets with the grapefruit. Must be so good! What a great salad!

    Reply
  7. Elizabeth @ Saffron Lane

    I’m a beet convert myself, so there may be hope for your husband. My mom would force me to sit at the table for hours until I ate the amount she portioned off for me as a child. At the time, it was pure torture but I’m secretly thankful for the lesson. It has made me much more adventurous as an adult.

    Have you ever roasted beets with Ras el Hanout? If not, I definitely recommend.

    Reply
  8. Joy

    Ah Liren how ive missed you! I am definitely a lover of beets, we’re growing some in our garden! Im sure this salad definitely changed your husband’s mind about beets :)

    Reply
  9. Jen @ Tiny Urban Kitchen

    I love love love beets, but also didn’t really discover that until I tried fresh ones! Even the canned ones aren’t that good. Loving your photos and inspiring recipe. :)

    Reply
  10. Magic of Spice

    I have always loved beets but have never had them pickled, I guess I am glad for that :)
    This is a beautiful salad with such wonderful color :)

    Reply
  11. Debi (Table Talk)

    I am playing “catch up” this morning; reading all of my favorite blogs. Your new look is very impressive! Love the slide show on your home page.
    Great way to spotlight your gorgeous photography. This salad is right up my alley, with all of my favorites arranged together in one place ;-)

    Reply
  12. Trish

    Yum. What a gorgeous salad! The colors are beautiful and I love the combination of grapefruit, cheese and nuts, and beets to boot….yum! Hope all is well, Liren. Happy Summer!

    Reply
    • Liren

      Oh, I will absolutely try that recipe from Five Leaves – gorgeous colors and the yogurt must add such a wonderful flavor! Thank you!

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