Refreshing Beet and Grapefruit Salad by Anna Olson!
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Recipe
Serves 6 as a side salad, 4 as a salad course
Salad
350 g (3/4 lb) raw beets (about 3 large)
1 head Belgian endive
2 pink grapefruit
30 mL (2 Tbsp) extra virgin olive oil
15 mL (1 Tbsp) chopped fresh chives
salt & pepper
Crostini
100 g (3.5 oz) fresh goat cheese
15 mL (1 Tbsp) chopped fresh mint
15 mL (1 Tbsp) chopped fresh chives
salt & pepper
8 thin slices of baguette, toasted until crisp
Directions
1. To cook the beets, boil them whole in acidulated water (add a splash of white vinegar or lemon juice to the water) for about 45 minutes, until tender. Drain the beets, allow them to cool and then trim and peel them by rubbing the skins off with a paper towel. Cut the beets into wedges and chill until ready to assemble the salad.
2. To assemble the salad, coarsely chop the Belgian endive and scatter it onto a platter. Arrange the beet wedges overtop. For the grapefruit, remove the peel using a chef’s knife, including the membrane of the fruit. Switch to a paring knife and cut in between the membranes of each grapefruit segment. Arrange the fruit over the salad and squeeze any juices onto it. Drizzle with olive oil, sprinkle with chives and season lightly. Chill until ready to serve.
3. For the crostini, beat the goat cheese to soften it and beat in the mint and chives and season lightly. Immediately before serving, spread the goat cheese onto the baguette toasts and serve alongside the salad.
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#OhYum #Inspired #Salad
Recipe
Serves 6 as a side salad, 4 as a salad course
Salad
350 g (3/4 lb) raw beets (about 3 large)
1 head Belgian endive
2 pink grapefruit
30 mL (2 Tbsp) extra virgin olive oil
15 mL (1 Tbsp) chopped fresh chives
salt & pepper
Crostini
100 g (3.5 oz) fresh goat cheese
15 mL (1 Tbsp) chopped fresh mint
15 mL (1 Tbsp) chopped fresh chives
salt & pepper
8 thin slices of baguette, toasted until crisp
Directions
1. To cook the beets, boil them whole in acidulated water (add a splash of white vinegar or lemon juice to the water) for about 45 minutes, until tender. Drain the beets, allow them to cool and then trim and peel them by rubbing the skins off with a paper towel. Cut the beets into wedges and chill until ready to assemble the salad.
2. To assemble the salad, coarsely chop the Belgian endive and scatter it onto a platter. Arrange the beet wedges overtop. For the grapefruit, remove the peel using a chef’s knife, including the membrane of the fruit. Switch to a paring knife and cut in between the membranes of each grapefruit segment. Arrange the fruit over the salad and squeeze any juices onto it. Drizzle with olive oil, sprinkle with chives and season lightly. Chill until ready to serve.
3. For the crostini, beat the goat cheese to soften it and beat in the mint and chives and season lightly. Immediately before serving, spread the goat cheese onto the baguette toasts and serve alongside the salad.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Inspired #Salad
