Golden Beet, Red Grapefruit, and Hazelnut Salad

Golden Beet, Red Grapefruit, and Hazelnut Salad

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 6

Bursting with color and flavor, this unusual salad is the perfect accompaniment for grilled meats.


  • 1/2 pound golden beets (weighed without greens), ends trimmed
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons hazelnut oil
  • 2 tablespoons minced fresh chives
  • Salt and freshly ground black pepper to taste
  • 1 ruby red grapefruit, segmented
  • 1/2 cup very thinly sliced red onion
  • 1 cup thinly sliced fresh spinach
  • 1 cup coarsely chopped hazelnuts


  1. Preheat oven to 400 degrees F. Wrap beets in foil and roast for 1 hour, or until tender. Peel off skin. Halve or quarter beets and slice.
  2. In a large bowl, whisk together vinegar, oil, and chives. Season with salt and pepper. Add beets, grapefruit, red onion, and spinach, tossing to coat.
  3. Toss with nuts and serve.


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