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BEET AND GRAPEFRUIT SALAD WITH MINT, PISTACHIOS, GOAT CHEESE, AND TAHINI GRAPEFRUIT VINAIGRETTE  

Ingredients

 

1 large beet (about 6-7-ounces)

4-ounces arugula and spinach mix (or your favorite mixed greens)

¼ cup mint leaves, chiffonade if large

¼ cup pea shoots (or chopped pea pods)

1 large grapefruit, supremed*

¼ cup pistachios, rough chopped

¼ cup goat cheese, crumbled

¼ teaspoon salt

⅛ teaspoon black pepper

 

The Dressing:

¼ cup tahini

¼ cup olive oil

1 tablespoon honey

2 tablespoons rice wine vinegar

⅓ cup grapefruit juice

¼ teaspoon salt

⅛ teaspoon black pepper

 

Instructions

Cut the greens off the beet, leaving about 1-2” of the stems attached to the root (reserve the greens for another use).  Place the beet in a large saucepan and cover it with water.  Bring to a boil and cook for 45 minutes to 1 hour until the beet is very tender when pierced with a knife.  Drain and cover with cold water.  When the beet is cool enough to handle rub the skin off under cold running water.  Chop into 1-1 ½” dice and set aside.

Layer all of the salad ingredients on a platter or individual salad dishes.

To make the dressing, combine all of the dressing ingredients in a large jar and shake vigorously for 1 minute until well combined.

Drizzle the dressing over the top of the salad and garnish with more mint.  Devour!

Optional – serve with grilled chicken or steak on top.

*To ‘supreme’ the grapefruit, cut the top and bottom of the grapefruit off (including the rind) and place it on a cutting board (cut side down so it is stable). Slice the peel and white pith off the sides, following the curve of the fruit, so that only the fruit is exposed.  Then, over a bowl (to catch the juices), slice the segments out between the membranes and set them aside.  Squeeze any excess juice out of the membranes into the bowl and discard.  This creates tender, pretty slices of grapefruit for your salad.

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