Roasted Grapefruit Beet Salad

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

Cook Time 20

Additional Time 15

Total Time 1 35

Servings

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
51 ounces canned 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

US Customary - Metric

Instructions

FOR THE ROASTED BEETS:

Preheat your oven to 400℉ (or 200℃).
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