Roasted Beet And Grapefruit Salad Food

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

CITRUS & ROASTED BEETS SALAD

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

BEET SALAD WITH GRAPEFRUIT, BLUE CHEESE & WALNUTS

Steps:

• Preheat oven to 400°.
• Wrap beets in foil, and place on a baking tray, along with sliced shallots.
• Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool.
• When beets have cooled, rub the skins off with paper towel. Cut them into cubes.
• In a bowl, combine beets, grapefruit and orange segments.
• Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.
• Add walnuts and blue cheese and gently combine.
• Refrigerate for about an hour.
• Top with green onions for serving.