If the smiley face emoticon ever needed an upgrade our vote would be for a pic of this Braised Beet and Grapefruit Salad. And because one of the main ingredients is a citrus fruit, this is also a learning moment for those who are unaware of winter’s bounty, headlined by grapefruit and its tart cousins currently lining the grocer’s bins. While it looks simple at first glance, it’s the small bites that make this salad so successfully delicious. All at once your tongue tastes the earthy bite of beets, the tartness of grapefruits, the sweetness of clementines, and a tangy olive oil dressing.
When is Grapefruit in Season?
Grapefruits are at their absolute peak generally from November through May. This is when they’re juiciest, sweetest, and most flavorful. While you might find grapefruits year-round in your local grocery store, they may not be the best, especially for our Braised Beet and Grapefruit Salad. The winter months are when you’ll get the best and ripest fruit with the most delicious taste. Think of them as a burst of sunshine and hope during the colder days. So, when the temperatures start to drop, that’s when you know it’s the perfect time to enjoy this tangy and refreshing citrus fruit.
Braised Beet and Grapefruit Salad
Description
Who knew the simplicity of fresh winter citrus and beets could be so delicious?
Ingredients
- 3 fresh beets, washed, peeled, and sliced to 1/3 inch thickness
- 2 pink grapefruits, peel and pith removed, sliced to 1/3 inch thickness
- 1 clementine, peeled and separated into segments
- 1 cup apple cider vinegar
- ¼ cup water
- ½ cup honey
- ½ tsp cayenne pepper
- 1 pinch cumin
- Salt and pepper
- Single sprig of fresh thyme
- ¼ cup Liokareas Orange Olive Oil
- Pickled onions
Instructions
- In a braising pan with a lid, whisk together vinegar, water, honey, cayenne, and a generous pinch of salt.
- Place beet slices in the liquid, ensuring that each of them is resting flat on the bottom of the pan. Add fresh thyme. Cover with lid.
- Bake covered at 350 degrees for 45 minutes. Check beets for tenderness. If tender, remove them carefully to a platter, and place braising pan on top of the stove.
- Over a medium flame, reduce the liquid until it is thick enough to coat the back of a spoon. Whisk in Liokareas Orange Olive Oil.
- Pair each beet slice with a slice of fresh grapefruit. Garnish with pickled onions and clementine segments. Drizzle with beet juice and olive oil dressing. Serve immediately.
Recipe and Styling by Keith Recker
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
