Beet Salad with Grapefruit Vinaigrette & Herby Yogurt
Red and golden baby beets, roasted then marinated in a bright grapefruit vinaigrette. The beets are served over creamy herby yogurt and finished with fresh herbs and grapefruit segments for a colorful salad that is as beautiful as it is fresh.
Ingredients
For the Beets
- 1½ lbs small red and golden beets
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
For the Grapefruit Vinaigrette
- ½ cup fresh grapefruit juice
- 2 tbsp fresh lemon juice
- 1 tsp grapefruit zest
- 1 tbsp honey
- 1 tbsp Dijon mustard
- ⅓ cup extra-virgin olive oil
- 1 small shallot very finely minced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Herby Yogurt
- 1 cup full-fat Greek yogurt
- 1 tbsp fresh dill finely chopped
- 1 tbsp fresh mint finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 1 tsp ground black pepper
To Finish
- Fresh grapefruit segments
- Fresh dill and mint
- Extra-virgin olive oil
- Flaky sea salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 400°F. Trim the tops and roots from the 1½ lbs small red and golden beets and wash them thoroughly. Keep the red and golden beets separate if possible to prevent the red beet juices from staining the golden ones.1½ lbs small red and golden beets
- Toss the beets with 1 tbsp olive oil, 1 tsp salt, and 1 tsp ground black pepper. Wrap them loosely in foil packets or place them in a covered baking dish.1 tbsp olive oil, 1 tsp salt, 1 tsp ground black pepper
- Roast for 40–60 minutes, depending on their size, until a knife slides easily into the center.
- Allow the beets to cool until they are comfortable to handle. Rub off the skins with a paper towel and trim away any remaining stem or root.
- Cut the beets into halves or wedges, depending on their size. Set aside.
- While the beets are cooking, whisk together the ½ cup fresh grapefruit juice, 2 tbsp fresh lemon juice, 1 tsp grapefruit zest, 1 tbsp honey, 1 tbsp Dijon mustard, 1 small shallot, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper. Slowly whisk in the ⅓ cup extra-virgin olive oil until the vinaigrette is emulsified.½ cup fresh grapefruit juice, 2 tbsp fresh lemon juice, 1 tsp grapefruit zest, 1 tbsp honey, 1 tbsp Dijon mustard, ⅓ cup extra-virgin olive oil, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, 1 small shallot
- While the beets are still slightly warm, place them in a shallow container and pour the grapefruit vinaigrette over them. Gently toss to coat, then cover and refrigerate for a minimum of 3 hours, preferably overnight.
- Combine the 1 cup full-fat Greek yogurt, 1 tbsp fresh dill, 1 tbsp fresh mint, 1 tbsp fresh parsley, 1 tbsp fresh chives, 1 tbsp fresh lemon juice, and 1 tbsp extra-virgin olive oil in a bowl. Season with 1 tsp salt and 1 tsp ground black pepper and stir until smooth.1 cup full-fat Greek yogurt, 1 tbsp fresh dill, 1 tbsp fresh mint, 1 tbsp fresh parsley, 1 tbsp fresh chives, 1 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp salt, 1 tsp ground black pepper
- Spoon the herby yogurt onto a large serving platter and spread it into a generous layer. Arrange the marinated red and golden beets and Fresh grapefruit segments over the yogurt. Spoon the remaining grapefruit vinaigrette over the beets.Fresh grapefruit segments
- Finish withFresh dill and mint, a drizzle of Extra-virgin olive oil, Flaky sea salt, and fFreshly cracked black pepper. If desired, add a few fresh grapefruit segments for an extra burst of acidity and color.Fresh dill and mint, Extra-virgin olive oil, Flaky sea salt, Freshly cracked black pepper