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Categories:
beets I red grapefruit virgin olive oil maple syrup white wine vinegar kosher salt freshly ground black pepper arugula pistachios
Viewed: 35 - Published at: 9 years agoIngredients
- 3 beets I prefer them the size of golf balls for best flavor
- 3 ruby red grapefruit
- virgin olive oil 1/4 c ex., EVOO
- 2 tablespoons maple syrup
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups arugula loosely packed
- 1/4 cup pistachios coarsely chopped
Method
- Preheat oven to 350- Trim beet stems to 1" wash beets then place in a 8" pan. add 1/4c water and cover w/ aluminum foil. Bake for 1 hr 10 minutes until tender- uncover and remove beets from water to allow to cool completely
- Cut 1/4" slice from each end of the grapefruit using a thin bladed knife. rest the fruit on a flat en and begin to peel the skin away in strips (if you have a curved citrus knife, then gently cut the skin away from the fruit, removing as much of the bitter white pulp as possible. Slice the fruit sections out of the membranes (while holding over the salad bowl to capture all the juice. (saving 1/4c)
- Whisk together EVOO and next 4 ingredients with the 1/4 c of saved grapefruit juice.
- Peel beets, and slice into wedges Arrange arugula on a large platter, top with grapefruit and beets.
- Drizzle with vinaigrette, and sprinkle the top with pistachio's, and salt and pepper to taste
