Roasted-beet and grapefruit salad

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10 min


4 Servings

* PLUS Roasting Time: 60 minutes
Roasted-beet and grapefruit salad

George Whiteside


  • 1 large bunch beets , 4 to 5 beets
  • 1 large grapefruit , preferably pink
  • 2 tbsp red-wine vinegar
  • 2 tbsp prepared horseradish
  • 1 tbsp olive oil
  • 2 tsp honey
  • 1/2 tsp salt
  • 1/4 cup thinly shredded mint , or chopped fresh parsley


  • Preheat oven to 400F (200C). Trim tops from beets. Save for another use. Wash beets well, then wrap (unpeeled) individually in foil. Place on a rimmed baking sheet. Roast in centre of oven until fork-tender, 60 to 75 min.
  • Meanwhile, slice small pieces off top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Slice into rounds. In a large bowl, stir vinegar with horseradish, oil, honey and salt. When beets are tender, remove from oven. Unwrap. When they’re cool enough to handle, trim root ends and peel. Slice into rounds.
  • Add warm beets and grapefruit to vinegar mixture and toss to coat. Sprinkle with mint just before serving. Great warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 106,
  • Protein
  • 2 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 4 g,
  • Fibre
  • 4 g,
  • Sodium
  • 355 mg.