Food Recipes Grapefruit, Beet, and Radish Salad 3.1 (64) By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Updated on September 2, 2016 Print Share Share Tweet Pin Email 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 Yield: 4 serves 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. Print