Grapefruit, Beet, and Radish Salad

Photo by Greg DuPree

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★ ★ ★ ★ ★

Serves 4
Hands-On Time 10 min
Total Time 10 min
March 2016

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.

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

Ingredients

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

Directions

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