SWEET AND SOUR BEET, FENNEL, AND GRAPEFRUIT SALAD

SWEET AND SOUR BEET, FENNEL, AND GRAPEFRUIT SALAD

 

Salad:

2 large beets, greens removed

3 cups Ocean Spray Ruby Red Grapefruit Juice Drink

1/3 cup walnuts, rough chopped

2 tsp. brown sugar

1 cup baby arugula greens

½ cup fennel

1 large grapefruit

¼ cup fresh mint leaves

½ cup goat cheese crumbles

 

Grapefruit Vinaigrette Dressing:

½ cup Ocean Spray Ruby Red Grapefruit Juice Drink

¼ cup olive oil

¼ cup rice wine vinegar

¼ tsp salt

¼ tsp black pepper

 

Place beets in a medium size sauce pan in a single layer. Pour in the grapefruit juice and add enough water to cover the beets. Bring to a boil over medium high heat and then let simmer until the beets are tender when pierced with a fork, about 1 hour. Remove from heat and cover with cold water. When the beets are cool enough to handle, massage to remove the outer skin which will peel off easily. Chop beets into 1” dice and set aside.

Place walnuts and brown sugar in a small frying pan over medium heat, stirring occasionally until nuts are toasted and the brown sugar has melted and clings to the nuts. Set aside to cool.

On a medium size platter, spread the arugula greens. Using a mandolin slicer or very sharp knife, slice the fennel bulb into very thin ribbons and layer ½ cup over the arugula. Top the fennel with the chopped beets.

Supreme the grapefruit by first cutting off both ends, then stand cut side down on a cutting board and carefully cut off the outer peel and pith following the shape of the fruit. Cut the fruit segments out between the membranes so you end up with slices of the pure fruit with no membrane on either side. Spread the slices over the beets.

Chiffonade the mint by stack leavings and then tightly rolling together. Cut cross wise to create very thin strips of mint. Sprinkle over the grapefruit. Top with the sugared nuts followed by goat cheese crumbles.

In a small jar, combine all dressing ingredients and shake well until well blended and emulsified. Drizzle the dressing over salad and reserve any leftover in the fridge for the next yummy salad.

This salad was created for an Ocean Spray contest. It didn't win the contest, but it won over my family and we now make it all of the time!

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Salad

Vegetarian

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC