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This healthy and colorful Grapefruit and Roasted Beet Salad is a celebration of winter!

Total time

0 minutes


  • salad
  • mixed beets (allow about 2 small or 1 medium beet per serving)
  • ruby red, pink, or mixed grapefruit sections (about 1/2 grapefruit per serving)
  • thinly sliced red onion for garnish
  • lime zest for garnish
  • vinaigrette
  • 2 large limes
  • zest of one lime
  • extra virgin olive oil
  • honey
  • salt and pepper


  1. Set oven to 425F
  2. Roast the beets. (You can do this ahead) Cut off the leafy greens from the beets. Scrub them and put them on a dry baking sheet. Roast until a small sharp knife pierces them easily. Depending on the size of your beets, this may take an hour to an hour and a half.
  3. Remove the beets from the oven and when they are cool enough to handle, slip off their skins. If you have trouble, use a serrated vegetable peeler.
  4. If doing ahead, refrigerate the beets until ready to use.
  5. Slice, quarter, or chop the beets, but keep the dark red ones separate so they don't bleed color on the others.
  6. Arrange the beets on individual plates along with the grapefruit. Top with thinly sliced red onion. Just before serving, drizzle with the Lime Vinaigrette, and garnish with a little lime zest.
  7. To make the vinaigrette, juice the limes, and slowly drizzle in good olive oil, while you whisk it. Add a drop of honey, and salt and pepper to taste. Whisk in the zest and taste to adjust any of the ingredients to your liking.

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