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Roasted Grapefruit Beet Salad l SimplyScratch.com #grapefruit #beet #salad #holiday #christmas #healthy

Roasted Grapefruit Beet Salad

Print Recipe
Jewel-toned and festive! This Roasted Grapefruit Beet Salad has power greens topped with roasted beets and grapefruit, chickpeas, creamy avocado, pomegranate and a simple vinaigrette.
Course Salads
Cuisine American
Keyword holiday, roasted beet, salad
Prep Time 1 hr
Cook Time 20 mins
Additional Time 15 mins
Total Time 1 hr 35 mins
Servings 6
Calories 381
Author Laurie McNamara

Ingredients

FOR THE BEETS:

  • 1 small bunch beets about 3 beets
  • 2 cloves garlic smashed and peeled
  • 1 teaspoon olive oil

FOR THE SALAD:

  • olive oil
  • 2 grapefruits segmented and juice reserved
  • 1 (15 ounce) can chickpeas rinsed, drained and patted dry
  • kosher salt to taste
  • black pepper freshly ground, to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 5 ounces salad greens
  • 1/2 red onion shaved (sliced) thin
  • 1 large avocado sliced
  • 1/2 cup pomegranate arils
  • 1/3 cup sliced almonds toasted
  • 2 ounces goat cheese freshly crumbled (I used honey goat cheese)

FOR THE SALAD DRESSING:

  • 6 tablespoons olive oil
  • 3 tablespoons grapefruit juice reserved
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Instructions

FOR THE ROASTED BEETS:

  • Preheate your oven to 400°.
  • Trim off the leafy stalks and place the beets and garlic on 2 sheets of aluminum foil. Drizzle with olive oil and fold up the sides, crimping to form a purse. Place directly on the middle rack of your preheated oven and roast for 1 hour.
  • Allow to cool before handling. Use paper towel to rub the skinn off of the beets before quartering or cutting into sixths, if large.
  • Save the garlic beet liquids (optional).

FOR THE SALAD:

  • Line a rimmed, metal baking sheet with parchement paper and spray with olive oil spray. Arrange the grapefruit segments and add the chickpeas.
  • In a small bowl, combine the paprika, cardamom, ginger and cinnamon. Sprinkle this over top of the grapefruit and chickpeas. Season with kosher salt and freshly ground black pepper.
  • Roast on the middle rack of your preheated 400° for 15 to 20 minutes. Allow to cool.
  • On a large platter or serving bowl, add the power greens, onions, beets, roasted grapefruit, chickpeas, avocado, toasted almonds and pomegranate arils.
  • Sprinkle a pinch or two of kosher salt over top and a few grinds of black pepper.
  • Drizzle with dressing and reserved beet juices.

FOR THE DRESSING:

  • In a glass jar with a tight-fitting lid, add the oil, grapefruit juice, vinegar, maple syrup and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.

Nutrition

Serving: 1g | Calories: 381kcal | Carbohydrates: 29g | Protein: 7g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 272mg | Potassium: 632mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1425IU | Vitamin C: 42mg | Calcium: 96mg | Iron: 2mg