Beet and Grapefruit Salad
This recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download.
Salads that satisfy should be delicious and nourishing—and luckily, this Beet and Grapefruit Salad with Hazelnut Vinaigrette is both.
We enlisted help from Chef Alexander Browne and Sandra Rojo, our intrepid Food Creative Editor, to create 50+ nutrimental recipes to support your wellness goals this year for Tracy Anderson Magazine, which features this vibrant salad.
“One thing I believe about balance is we have to harvest our nutrition from the earth and know there is no such thing as prepackaged nutrition,” writes Tracy Anderson in the magazine’s Wonderland Issue, noting the importance of prioritizing nutrition and movement for a balanced life. “The truth is your workout takes a little time and your food prep takes a little time, but the return on your investment is a lot more quality time.”
Elevate your nutrition with this good-for-you recipe that is sure to add a little whimsy to your winter menu.
Photo Credit: Jamie Bassett-Cann
Beet and Grapefruit Salad with Hazelnut Vinaigrette
Makes 4 servings
INGREDIENTS:
For the salad:
- 6 medium beets, tops off
- 2 Tbsp extra virgin olive oil
- Salt to taste
- 1 grapefruit, cut into segments
- 1 small fennel bulb, shaved
- 5 oz arugula
- Hazelnut vinaigrette (see recipe)
- Microgreens for garnish (optional)
For the dressing:
- 2 tsp whole grain mustard
- 2 tsp maple syrup
- 4 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp salt
- 2 Tbsp hazelnut oil
PREPARATION:
For the dressing:
- Mix all ingredients in a small bowl or jar and whisk until combined.
For the salad:
- Preheat oven to 400°F.
- Wash, pat dry, and pierce unpeeled beets with a knife a few times. Place in individual pieces of foil, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 1 hour or until fork tender.
- Remove from foil wrap and let cool for 10 minutes, peel using your hands and a clean kitchen towel or paper towel. Cut into small wedges.
- Combine beets, grapefruit wedges, fennel and arugula, toss with dressing. Garnish with micro greens.
