RECIPES
Beet-Grapefruit-Walnut Salad With Mint Dressing
by Livestrong_Recipes | Feb 9, 2019
Photo Credit: lilechka75/ Adobe Stock
- 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
Slice, peel or spiralize beets.
2
Bring a large pot filled ⅓ of the way with water to a boil. Once boiling, add the beet slices and cook for 7-10 minutes or until fork-tender.
3
When done, drain into a colander and then rinse lightly with cold water until able to be handled then
4
Place walnuts into a food processor and pulse until chunky-ground.
5
Cut a ¼-inch-thick slice from each end of grapefruit.
6
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.)
7
Hold the peeled grapefruit over a bowl and slice between membranes, and then gently remove whole segments and set aside.
8
Reserve ¼ cup of the juice from the fruit and whisk it together with the other ingredients for the dressing and set aside.
9
Lay down the beets first, layer the grapefruit slices over and then drizzle with the dressing.
10
Garnish with the ground walnut. Serve fresh!
