Both beets and onions are in season right now, here’s a great recipe to use both! I recently had a similar salad at Snake River Brewing down in Jackson, WY. It was so delicious I’ve been trying to find a similar recipe. The combination of grapefruit and beets surprisingly go really well together. The earthiness from the beets and sweet/sour from the grapefruit and lime really offset each other nicely. Not only are grapefruits high in fiber, calcium, vitamin C, and phosphorus but they are low in calories and have been used as a natural medicine for years. Grapefruits can help treat the flu, fevers, malaria, constipation, indigestion and even help to regulate blood sugar in diabetics.
Makes ~2 servings
2 medium sized beets
1 grapefruit, sliced into sections
walnuts, ~1 handful (optional)
1 small red onion, thinly sliced for garnish (SCD legal but higher in FODMAPS- depending on your tolerance, you may choose to omit the onions)
1 lime, zest for garnish
For Lime Vinaigrette:
1 or 2 limes
1. Preheat oven to 425F.
2. Place beets on pan and roast until you can easily pierce with a fork or knife. It may take about an hour.
3. When the beets are ready, slide the skin off and slice and quarter them. You may need to let them cool down enough so you can touch them.
4. Arrange the beets with grapefruit slices and top with walnuts, sliced red onions and some lime zest.
5. Prepare the lime vinaigrette. Juice 1 to 2 limes and slowly drizzle in some olive oil as you whisk it. Add the zest of 1 lime and a drop of honey. Add salt and pepper to taste.
6. Drizzle the vinaigrette over the salad just before serving.
Recipe adapted from The View from Great Island