Roasted Baby Red Beets, Pink Grapefruit, Fresh Pomegranate, Toasted Pecans, Gem Lettuce Recipe

Roast the Beets

Preheat the oven to 400°F (200°C). Wash the baby red beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Once done, allow them to cool slightly before peeling off the skin.

Prepare the Grapefruit

While the beets are roasting, peel the pink grapefruit and segment it by cutting between the membranes to release the individual segments. Set aside in a bowl.

Prepare the Pomegranate

Cut the pomegranate in half. Over a bowl, gently tap the back of each half with a wooden spoon to release the seeds (arils). Remove any pith and set the seeds aside.

Toast the Pecans

In a dry skillet over medium heat, toast the pecans for about 5-7 minutes, stirring frequently, until they are fragrant and slightly golden. Remove from heat and let them cool.

Prepare the Lettuce

Wash the gem lettuce leaves under cold water, then pat them dry with a paper towel. Tear the leaves into bite-sized pieces and place them in a large serving bowl.

Combine Ingredients

Once the beets have cooled, cut them into wedges. Add the roasted beet wedges, grapefruit segments, fresh pomegranate seeds, and toasted pecans to the bowl with the gem lettuce.

Dress the Salad

Drizzle the olive oil over the salad. Season with salt and black pepper to taste. Gently toss all the ingredients together to combine.

Serve

Serve the salad immediately as a fresh and vibrant side dish or light main course.