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…
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
- 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.