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Beet Grapefruit Salad

Beet Grapefruit SaladSteam the beets in a matter of minutes and toss with grapefruit and honey dressing. Sprinkle with nuts for a refreshing and tangy luncheon or dinner salad.

Serves 4.


  • 1 Tbsp honey
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp grapefruit zest, grated
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4-6 beets with tops
  • 1 large grapefruit
  • 2-4 Tbsp pecans or other nuts (optional)


  1. In a small bowl, whisk together the honey, olive oil, vinegar, grapefruit zest, onion powder, garlic powder, salt and pepper. Set this dressing aside.
  2. Peel the beet roots and slice them about 1/3 inch thick. Keep the beet greens separate, cutting them into 1 inch lengths. Heat water in a steamer until boiling. Add the beet root slices, cover, and steam 8 minutes. Add the beet greens and steam another 4 minutes. Carefully remove all from the steamer. (Beets will be very hot and can create stains.) Place beet slices and greens in a large bowl and allow to cool at least 20 minutes.
  3. With a paring knife, peel the grapefruit and remove the sections between the membranes. Cut in bite-sized pieces and add to the bowl of beets. Pour the dressing over the salad and toss gently. Serve immediately or refrigerate in a tightly sealed dish for service within the next few days. Sprinkle with nuts if desired immediately before serving.

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