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.
Keyword holiday, roasted beet, salad
Prep Time 1hr
Cook Time 20mins
Additional Time 15mins
Total Time 1hr35mins
Author Laurie McNamara
FOR THE BEETS:
1small bunchbeetsabout 3 beets
2clovesgarlicsmashed and peeled
FOR THE SALAD:
2grapefruitssegmented and juice reserved
1(15 ounce) canchickpeasrinsed, drained and patted dry
kosher saltto taste
black pepperfreshly ground, to taste
1/2red onionshaved (sliced) thin
2ouncesgoat cheesefreshly crumbled (I used honey goat cheese)
FOR THE SALAD DRESSING:
1tablespoonchampagne vinegaror white wine vinegar
1/4teaspoonblack pepperfreshly ground
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.