Grapefruit, Beet, and Radish Salad


This refreshing salad will add a welcomed pop of color to your dinnertime table.

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
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. 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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