Roasted Beet and Grapefruit Salad

Clearly I could never be a food stylist.

I kind of tried to artfully arrange slices of beets, avocado, and grapefruit, but then I sort of ruined it by chucking handfuls of walnuts and pomegranate seeds on top.  At least it’s healthy!  

This salad is part of my continued quest to eat a large variety of produce and not just handfuls of chocolate chips.  It’s definitely an uphill battle.

Being home all day definitely makes it easier to eat a ton of produce (if I can keep myself from eating everything I bake).  In just over a month I’ll be back at work and I’ll have to do a little more planning in advance to make sure I have healthy lunches and snacks on hand.  I always kind of failed at that last year, and ended up eating peanut butter and jelly pretty much every day.  But I’m hoping that now I can figure out combinations I like, that I can prep in advance, so my lunches are interesting and healthy.

Roasting beets takes awhile, and so does sectioning grapefruit, so this probably won’t end up as one of my go-tos when packing my lunch.  But it’s so pretty and so full of good things I definitely plan on making it again!

Recipe:
2 medium beets, peeled
1 tbsp olive oil
4-6 oz baby spinach
1 grapefruit
1 avocado, thinly sliced
3 tbsp toasted walnuts
seeds of 1 pomegranate

dressing
3 Tbsp freshly squeezed grapefruit juice (squeeze the membranes left from sectioning the grapefruit)
juice of 1 lime
2 Tbsp walnut oil
1 tsp dijon
1 tsp agave
salt and pepper

Preheat the oven to 375. Cut the beets into thin wedges and toss with the oil. Wrap in foil, place on a baking sheet, and bake for about 40 minutes, or until tender. Let cool completely.

To section the grapefruit, cut off the outer rind and membrane, then cut out the sections (here’s a how-to with pictures).

To make the dressing, whisk all the ingredients together.

Place the spinach in a large bowl and toss with the dressing. Divide among individual bowls, then top each with a few slices of beet, avocado, and grapefruit. Sprinkle with walnuts and pomegranate seeds.

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7 comments to Roasted Beet and Grapefruit Salad

  • Pretty or not, you’ve combined some of my favorite things! Plus I think any dish with pomegranate seeds on it is pretty. Also, roasting beets and sectioning grapefruit is something you can easily do ahead of time in bulk, so this salad probably could go to work with you, though roasting beets, sectioning grapefruit and separating out pomegranate arils are all certainly labor intensive tasks.

  • I love salads for lunch but, unfortunately, they just don’t travel all that well! beets and oranges make for an awesome combination.

  • Krysten

    I too have the choc chip versus healthy produce battle just about every day. Choc chips are very sneaky and win more often than I’d like to admit. This salad, however, looks like it could give them a run for their money! Yay beets and grapefruit!

  • This looks delicious, Cate. I still take things like this for lunch, just in several small containers so I can combine it right before eating. But let’s be real…some days you really want to sit down (for your whole 15 minutes) to a PB&J.

  • We’re going to start getting beets in our CSA box, and I can’t wait! I’m loving the addition of grapefruit – mmm!

  • I actually have a much harder time eating healthy when I’m at home all day than when I go to work. At work, I’m stuck with whatever I brought with me, which is usually a bunch of fruits, vegetables, and nuts. At home, there’s butter in the fridge and sugar and flour in the pantry, just crying out to be combined. :) Of course, it’s a lot easier to snack on snap peas and hummus in the afternoon when you work at a desk than when you’re interacting with students all day like you do. I think grain-based salads make great lunches though – they’re super healthy (usually), easy to make on the weekend, filling, and last throughout the week.

  • If you do your roasting and sectioning on the weekend I would bet they stay enough for at least the beginning of the work week!

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