Roasted Grapefruit and Beet Salad
simplyscratch.com
serves 6 Ingredients For the beets:
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Preparation
For the roasted beets:
For the roasted beets:
- Preheat your oven to 400°.
- Trim off the leafy stalks and place the beets and garlic on 2 sheets of aluminum foil. Drizzle with olive oil and fold up the sides, crimping to form a purse. Place directly on the middle rack of your preheated oven and roast for 1 hour.
- Allow to cool before handling. Use paper towel to rub the skin off of the beets before quartering or cutting into sixths, if large.
- Save the garlic beet liquids (optional).
- Line a rimmed, metal baking sheet with parchment paper and spray with olive oil spray. Arrange the grapefruit segments and add the chickpeas.
- In a small bowl, combine the paprika, cardamom, ginger and cinnamon. Sprinkle this over top of the grapefruit and chickpeas. Season with kosher salt and freshly ground black pepper.
- Roast on the middle rack of your preheated 400° for 15 to 20 minutes. Allow to cool.
- On a large platter or serving bowl, add the greens, onions, beets, roasted grapefruit, chickpeas, avocado, and toasted almonds.
- Sprinkle a pinch or two of kosher salt over top and a few grinds of black pepper.
- Drizzle with dressing and reserved beet juices.
- In a glass jar with a tight-fitting lid, add the oil, grapefruit juice, vinegar, maple syrup and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.