Best 7 Beet Grapefruit Onion Salad Recipes

PRESSURE-COOKER BEET, GRAPEFRUIT & ONION SALAD

Steps:

• Scrub beets, trimming tops to 1 in. Place beets on trivet insert in a 6-qt. electric pressure cooker. Add 1-1/2 cups water. Lock lid; close pressure-release valve. Adjust pressure to high and set time to 20 minutes., When finished cooking, let pressure release naturally before opening; remove beets and cool completely before peeling, halving and thinly slicing them. Place in a serving bowl. Whisk together next 6 ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

ROASTED-BEET-AND-ONION SALAD

Steps:

• Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
• Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.

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.

ROASTED BEET AND GRAPEFRUIT SALAD

Steps:

• Preheat oven to 325 degrees F.
• Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
• Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
• Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
• Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.

BEET, GRAPEFRUIT & ONION SALAD

Steps:

• Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl., Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

GRAPEFRUIT-AND-BEET SALAD

Steps:

• Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
• Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
• Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
• In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.

BEET AND ONION SALAD

Steps:

• Trim stems from beets leaving 1/4 inch stem attached.
• Place beets in pan with enough water to cover.
• Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
• Drain and cool. peel and slice in 1/4 inch slices.
• Arrange beets on a platter.
• Top with onions and sprinkle with garlic.
• Sprinkle with salt and pepper.
• Mix vinegar and oil and pour over beets.
• Refrigerate until well chilled.