The Most Delicious Beet Salad
The Most Delicious Beet Salad
Whether you’re a beet lover like me or more of a fan from a far this is a salad you will LOVE. I started playing with the flavors in the summer and now I’ve perfected it! Read below for what you need and then scroll down a bit to know how to throw it all together. If you’re feeling really adventurous add in some goat cheese or feta!
WHAT YOU NEED:
1 pound medium sized beets
1/2 yellow onion, diced
3-5 scallions, sliced thin
1 cup Italian parsley, roughly chopped
1 cup mint, roughly chopped
1/2 grapefruit, peeled & chopped fine (peel off all fiber)
1/4 cup walnuts (optional)
2 cups Persian cucumber
1 medium sized pomegranate
1/4 cup olive oil or my personal favorite, TJ’s fig balsamic dressing
Salt + pepper
WHAT TO DO:
Boil water for your beets. While the water is heating up, chop the mint, parsley, scallions, onion, and cucumbers. Peel and cut grapefruit.
Once the water is boiling add your beets. Lower the heat and cook for 35 minutes or until soft.
While beets cook extract all the seeds from the pomegranate.
Strain and place into a large bowl.
Let cool for at least 10 minutes.
Cut beets in small, even pieces.
Add the scallions, onion, parsley, & mint. Don’t mix if you want it to look pretty first. (The juice from the beets gets messy and sloppy looking.)
Season with salt & pepper.
Toss in chopped grapefruit.
Drizzle as much balsamic (or olive oil) as you like.
Top it off with walnuts + pomegranate seeds.
Serve cold.
