RECIPES
Beet-Grapefruit-Walnut Salad With Mint Dressing
by Livestrong_Recipes | May 27, 2015
- PREP
- 20 m
- COOK
- 10 m
- TOTAL
- 30 m
You don’t have to have an Inspiralizer to enjoy the bright flavors of this salad recipe from Inspiralized.com’s Ali Maffucci. “Pair this with a light white wine and have it as a late-afternoon snack before dinner,” she says. http://www.inspiralized.com
INGREDIENTS
SERVES 2
- 2 Golden Beets, Boiled or Roasted
- 1/4 cup Walnuts
- 1 med Ruby Red Grapefruit
- 2 tsp Honey
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Mint
- 1 dash Salt
- 1 dash Pepper, Black
DIRECTIONS
1
Instructions
2
Slice, peel or spiralize beets.
3
Bring a large pot filled ⅓ of the way with water to a boil.
4
Once boiling, add the beet slices and cook for 7-10 minutes or until fork-tender.
5
When done, drain into a colander and then rinse lightly with cold water until able to be handled then
6
Place walnuts into a food processor and pulse until chunky-ground.
7
Cut a ¼-inch-thick slice from each end of grapefruit.
8
With flat ends down, place on a flat surface, and remove peel in strips, cutting from top to bottom following the sides of the grapefruit. Remove any remaining white flesh (the pith.)
9
Hold the peeled grapefruit over a bowl and slice between membranes, and then gently remove whole segments and set aside.
10
Reserve ¼ cup of the juice from the fruit and whisk it together with the other ingredients for the dressing and set aside.
11
Lay down the beets first, layer the grapefruit slices over and then drizzle with the dressing.
12
Garnish with the ground walnut. Serve fresh!
