- 4
Ingredients
- 1 large bunch beets, 4 to 5 beets
- 1 large grapefruit, preferably pink
- 2 tbsp (30 mL) each red-wine vinegar and prepared horseradish
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) honey
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) thinly shredded mint or chopped fresh parsley
Preparation
Step 1
1. Preheat oven to 400F (200C). Trim tops from beets. Save for another use. Wash beets well, then wrap (unpeeled) individually in foil. Place on a rimmed baking sheet. Roast in centre of oven until fork-tender, 60 to 75 min.
2. Meanwhile, slice small pieces off top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Slice into rounds. In a large bowl, stir vinegar with horseradish, oil, honey and salt. When beets are tender, remove from oven. Unwrap. When they’re cool enough to handle, trim root ends and peel. Slice into rounds.
3. Add warm beets and grapefruit to vinegar mixture and toss to coat. Sprinkle with mint just before serving. Great warm or at room temperature.
Nutrients per Serving
2 g protein
4 g fat
18 g carbohydrates
4 g fibre
355 mg sodium
106 calories