I love beets and that’s nothing new to the readers of this blog. Still, I am constantly looking for new, creative ways to use them in recipes.
I got seduced by these golden beets at the grocery store earlier this week so I decided to make a bright salad with roasted beets, sweet grapefruit (not necessarily pink, but whatever you like), and lightly pickled cucumber.
Here is the pickling liquid: 2 tablespoons pickle brine, 1 tsp lemon juice, 1 tsp white wine vinegar, 1/2tsp sugar, 1/2 tsp soy sauce.
You’ll need the following ingredients:
- 3 medium-large golden beets
- 1/2 large sweet grapefruit
- 1/2 Persian cucumber
- [For vinaigrette (see below): olive oil, white wine vinegar, salt, pepper, herbs de provence, French mustard, lemon juice]
1. Wash and trim beets. Roast beets, wrapped in foil, in the oven at 350F for about an hour. Peel while still warm (hold them in a towel).
2. Peel and julienne the cucumber. Cover in pickling liquid and pickle for about 30mins.
3. Slice beets. Using paring knife, separate and peel grapefruit segments.
4. Arrange the beets and grapefruit on a platter. Cut the pickled cucumbers into smaller pieces, if need be, and place on top of the salad.
I topped this salad with a little basic mustard and herbs de provence vinaigrette – base recipe here.
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