It’s citrus season. So I made you this Roasted Beet Grapefruit Salad.
Tart grapefruit with sweet and earthy roasted beets.
Slightly sweet toasted pecans for some crunch.
Creamy homemade balsamic dressing.
Tangy vegan feta to top it all off. Or real feta if you’re into the cow cheese.
I’ve really come to love citrus in more savory dishes. It’s not just for breakfast or dessert anymore. Citrus makes a great addition to
- grain bowls
Check out this beautiful dish from Sherrie at With Food and Love, Crispy Baked Tofu Broccoli Bowl with Blood Orange Sauce. Or these Collard Wrap Tacos with Citrus Slaw on the Love and Lemons site.
A couple points about this salad.
- if you’re not a big fan of beets this salad may just be the perfect dish to give them another try. roasted beets are nothing like the canned or boiled beets you may be used to. their flavor is really complemented here with the grapefruit, pecans and feta
- this salad has several components but all can be made ahead of time and easily thrown together right before serving
I like to roast a big batch of beets for the week to have on hand for salads and smoothies. That’s right. I dare you to try them in a smoothie. A strawberry, beet, and yogurt smoothie is really something. Not to mention, a truly beautiful color thanks to the beets.
If you’re new to roasting beets I have tips
- rinse and scrub off any dirt
- wrap in tin foil
- roast at high temp until easily pierced with a knife
Once the beets have cooled, the skins peel right off. Easy peasy.
I used tofu feta in this recipe. Obviously, if you’re not vegan you can just use real feta. If you’re vegan or maybe just feeling adventurous, I highly recommend trying this tofu feta. It requires some planning ahead but is so worth the wait. After a few days hanging out in the fridge to develop its full flavor, you will a have a rich, tangy feta-ish cheese substitute.
This salad is topped with my healthy white balsamic dressing. No oil, naturally sweetened. Check out my recipe for this Roasted Squash Salad with Balsamic + Spiced Pepitas and Pomegranate for another way to use this delicious dressing. Read the post if you’re unfamiliar with white balsamic and would like to learn more!
I hope you’ll try this salad and make the most of citrus season!
If you try this recipe, let me know! Leave a comment and tag your photo on Instagram #katyskitchn @katyskitchn. I love seeing your creations !!
- 2 medium sized red beets
- ½ cup chopped pecans
- ⅛ tsp sea salt
- 2 tsp maple
- 1 grapefruit
- 3 ounces Tofu Feta or regular feta (recipe below)
- Balsamic Dressing (recipe below)
- 5 ounces lettuce
- Beets Wash beets, wrap in foil and roast at 400 degrees for 45 minutes or until fork tender, remove from oven, once beets are cool to touch, peel and slice into wedges
- Pecans Toss pecans with maple and sea salt. Place on baking sheet. Bake at 300 degrees for 10-12 min
- Grapefruit Peel and segment grapefruit, removing any white piths
- Assemble salad: place lettuce in large bowl or serving dish, top with beets, grapefruit, pecans, feta and desired amount of dressing
- 10 ounces firm tofu
- juice from 2 lemons (about ½ cup)
- 1.5 TBS apple cider vinegar
- ½ cup water
- 2 TBS white miso paste
- ¼ tsp sea salt
- Press tofu to remove any excess liquid, for at least 1 hour *
- Blend or whisk remaining ingredients until smooth and well combined
- Cut tofu into small cubes or crumble into small pieces
- Place tofu in glass dish and pour marinade over tofu
- Cover and marinate tofu in fridge overnight or ideally for 24 hours
- Drain tofu, reserve remaining marinade for another use *
Ideas for excess marinade: make more tofu feta, use as marinade for crispy tofu or roasted veggies, add to broth for miso soup
- ¼ cup cashews
- 2 dates
- 1 TBS dijon dressing
- 2 TBS white balsamic dressing
- ½ cup filtered water
- pinch of sea salt
- pinch of black pepper
- Add all ingredients to a blender
- Blend until smooth and creamy
Regular balsamic vinegar is totally fine in this recipe if you don't have white balsamic. I find the white vinegar to be milder and less sweet then traditional balsamic.
Buy raw cashew pieces in bulk or in a bag. They are cheaper than whole cashews.I find Trader Joes to have the cheapest nuts.
Dressing will thicken slightly after cooling in fridge. Add more water to thin out if necessary.