Our household is divided about beets: I adore them, my husband does not. The split makes sense when you consider how we each grew up eating them. He remembers pickled beets, which can leave a distinctly sharp impression, while I enjoyed beets served fresh in salads.
Even if you’re not a fan, beets are undeniably beautiful, and they’re packed with nutrients that make them a smart addition to meals. Their vivid colors and earthy flavor make them a great ingredient to build contrast on a plate.
This Beet, Grapefruit & Mache Salad is a dish I suspect my husband might like if he gave beets another chance. It balances the earthy, roasted beet character with creamy, tangy cheese, sweet mache, bright grapefruit, and crunchy caramelized walnuts. A grapefruit vinaigrette ties the flavors together and paints the plate with swirls of crimson and gold.
Do you enjoy beets? I’d love to hear how you prefer them prepared.
Beet, Grapefruit & Mache Salad
Serves 4
- 2 golden beets, washed and trimmed
- 2 red beets, washed and trimmed
- 3 oz extra virgin olive oil, plus extra for roasting
- 2 oz grapefruit juice (about half a grapefruit)
- 1 oz sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup minced red onion or shallot
- 4 oz mâche (lamb’s lettuce) or another mild salad green
- 1 grapefruit, segmented
- Morsels of a creamy, slightly tangy cheese (such as a triple crème)
- Caramelized walnuts
Begin by roasting the beets: Preheat the oven to 425°F. Drizzle the beets with a little olive oil and, if desired, a pinch of kosher salt. Wrap the golden and red beets separately in heavy-duty aluminum foil and place on a baking sheet. Roast for about 45 minutes, or until a knife slides in easily. Allow the beets to cool completely, then peel and slice.
Make the grapefruit vinaigrette: In a bowl, whisk together the grapefruit juice, sherry vinegar, Dijon mustard, salt, pepper, and minced red onion or shallot. While whisking, slowly stream in the olive oil to emulsify. The dressing can be made up to a day ahead; whisk again before using.
Assemble the salad: On each plate, arrange two slices of golden and two slices of red beet. Top with a handful of mâche, three grapefruit segments, bite-sized pieces of cheese, and a scattering of caramelized walnuts. Drizzle with the grapefruit vinaigrette and serve immediately.
This salad highlights contrasts—earthy roasted beets, bright citrus, delicate greens, creamy cheese, and crunchy nuts—making it an elegant starter or light main. Adjust quantities and ingredients to suit your taste, and enjoy the combination of color and texture.