Grapefruit, Beet, and Radish Salad

Grapefruit, Beet, and Radish Salad
Add a pop of color to your Easter table with this vibrant salad that doesn't skimp on flavor. Look for multiple varieties of beets to add even more visual appeal. Get the Recipe:Grapefruit, Beet, and Radish Salad. Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
10 mins
4 serves


  • 3 pink grapefruit

  • 1 pound yellow beets (about 4 small), scrubbed, trimmed, and very thinly sliced

  • 8 assorted radishes, scrubbed, trimmed, and very thinly sliced

  • 2 tablespoons olive oil

  • Kosher salt and black pepper


  1. Using a sharp knife, trim the peel from the grapefruits, removing as much of the white pith as possible. Working over a large, shallow bowl in order to catch the juices, segment the grapefruit into slices, cleanly separating the flesh from the membrane. (For a helpful how-to video, watch here.) Let the slices fall into the bowl, then squeeze any remaining juice from the fruit into the bowl before discarding the scraps.

  2. Add the beets, radishes, and olive oil to the bowl and toss until well combined. Season with salt and pepper.

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