Beet and Grapefruit Salad

1 Reviews
100% would make this recipe again

The slightly sweet taste of beets, enhanced here by roasting, goes wonderfully with the sour taste of citrus fruits.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 1 h Standing : 30 min
260 calories/serving


4 beetroots 500 g
parchment paper
aluminum foil
1 grapefruits 300 g
2 oranges 360 g
1 shallots, finely chopped 40 g
2 tbsp extra virgin olive oil 30 mL
2 tbsp apple cider vinegar 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 cup walnuts 50 g
35 g blue cheese
2 green onions/scallions, sliced


  1. Preheat the oven to 205°C/400°F or the outdoor grill.
  2. Prepare the beets. Place a sheet of parchment paper on top of a similarly sized piece of aluminum foil, then place the beets in the centre of the parchment paper. Fold the aluminum foil / parchment paper over the beets to enclose them, then place the packet on a baking sheet and roast it in the middle of the oven for about 1 h. The beets can be pierced, through the foil on the top of the packet, to check for doneness. Alternatively, the beets may be cooked on an outdoor grill.
  3. Remove the beets from the oven, let them cool down about 10 min, then rub off the skins and discard them. Cut the beets into cubes then put them in a salad bowl.
  4. Using a sharp knife, cut all peel and white pith from grapefruit and oranges; discard. Segment the fruits, remove the seeds and membranes. Add the grapefruit and orange segments to the bowl. Add the chopped shallot.
  5. In a small bowl whisk together olive oil, vinegar, salt and pepper. Pour over salad and toss to coat. Add walnuts and blue cheese and gently combine.
  6. Refrigerate for about 30 min. Top with green onions then serve.


Beets can be cooked up to 5 days in advance.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




18 g

27 %

Saturated 3.4 g
+ Trans 0 g

17 %


10 mg


190 mg

8 %


23 g

8 %


5 g

18 %


15 g

Net Carbs

18 g


6 g

Vitamin A

14 %

Vitamin C

89 %


10 %


10 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin C
Good source of  :
Copper, Fibre, Magnesium, Vitamin K
Source of  :
Calcium, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 1 ½
Meat and Alternatives 0
Fats 3 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.