Fall Beet Salad Recipe
Roasted Salted Beets, Grapefruit, Shaved Fennel, Toasted Pepitas, Arugula, Aged Balsamic
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Ingredients
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Salad Base
Fruits
Toppings
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle with salt. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and cut into wedges.
Salad Assembly
- 2
Preparing the Fennel and Grapefruit
While the beets are roasting, thinly shave the fennel bulb using a mandoline or sharp knife. Remove the peel and pith from the grapefruit, then segment it by cutting between the membranes to release the fruit sections.
- 3
Combining Ingredients
In a large salad bowl, combine the roasted beet wedges, shaved fennel, grapefruit segments, and arugula. Drizzle with aged balsamic vinegar and toss gently to combine.
Final Touches
- 4
Adding Toppings
Sprinkle toasted pepitas over the salad for crunch. Adjust seasoning with additional salt if desired. Serve immediately.