Golden Beet and Grapefruit Mint Salad with Crushed Walnuts
Try this Golden Beet and Grapefruit Mint Salad with Crushed Walnuts recipe.
Try this Golden Beet and Grapefruit Mint Salad with Crushed Walnuts recipe.
- Carbohydrate 7.3115749976722 g
- Cholesterol 0 mg
- Fat 4.937 g
- Fiber 1.04253125576902 g
- Protein 1.16999687499153 g
- Saturated Fat 0.537914 g
- Serving Size 1 1 Serving (72g)
- Sodium 18.6230182290537 mg
- Sugar 6.26904374190318 g
- Trans Fat 0.223876499999999 g
- Calories 73 calories
Step-by-step
- Bring a large pot filled ⅓ of the way with water to a boil.
- Once boiling, add the beet slices and cook for 7-10 minutes or until fork-tender.
- When done, drain into a colander and then rinse lightly with cold water until able to be handled.
- Meanwhile, prepare the rest.
- Place the walnuts into a food processor and pulse until chunky-ground.
- Then, prepare the grapefruit: Cut a ¼-inch-thick slice from each end of grapefruit.
- Place, flat ends down, on your surface, and remove peel in strips, cutting from top to bottom following the sides of the grapefruit.
- Remove any remaining white flesh (the pith.)
- Hold the peeled grapefruit over a bowl and slice between membranes, and then gently remove whole segments and set aside.
- Reserve ¼ cup of the juice from the fruit and whisk it together with the other ingredients for the dressing and set aside.
- Arrange the salad: lay down the golden beets, layer over with grapefruit slices and then drizzle with the dressing.
- Finish by dusting with the ground walnut.
- Serve fresh!
Standard ingredient lists omit the precise physical prep required to handle citrus membranes and root vegetables efficiently. Segmenting ruby red grapefruit demands a sharp utility knife to remove the bitter white pith entirely without sacrificing the interior juice vesicles. When boiling sliced golden beets, test for doneness by inserting a paring knife into the center; resistance should be zero when they reach fork-tender status after seven to ten minutes. If a food processor is unavailable for pulsing the raw walnuts into a chunky grind, place the nuts inside a heavy-duty plastic bag and crush them firmly with a heavy skillet or rolling pin. Whisking the reserved quarter cup of fresh grapefruit juice with extra virgin olive oil and honey creates an acidic emulsion that balances the earthy sweetness of the beets. Dietary adaptations are straightforward here since the dish is naturally dairy-free and gluten-free. Honey can easily be swapped for maple syrup at a one-to-one ratio for anyone avoiding animal products or managing specific dietary preferences.
