Grapefruit, Beet, and Radish Salad

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This refreshing salad is packed with vitamin-rich ingredients that are as delicious as they are colorful.

Grapefruit, beet, and radish salad in a white serving dish with serving spoon.
Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
10 mins
Yield:
4 serves

Is there anything as refreshing as a crisp, cool salad? Salads are wonderful because you can tailor them to whatever produce is in season. This fresh grapefruit, beet, and radish salad is no exception. The grapefruit and beet offer earthy, tangy notes, while the radishes give a bit of spice. Serve this colorful salad as a side for grilled fish or chicken for a light dinner.

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

  1. Using a sharp knife, trim the peel from the grapefruits, removing as much of the white pith as possible. Let the slices fall into the bowl, then squeeze any remaining juice from the fruit into the bowl before discarding the scraps.

  2. Working over a large, shallow bowl in order to catch the juices, segment the grapefruit into slices, cleanly separating the flesh from the membrane.

  3. Let the slices fall into the bowl, then squeeze any remaining juice from the fruit into the bowl before discarding the scraps.

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

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