Beet and Grapefruit Salad with Raspberry Vinaigrette

this idea

With Valentine’s Day coming up, I’ve been brainstorming some cute recipe ideas to celebrate with. I love beets so that was my starting point for this beet and grapefruit salad but then I just gathered all of the red, pink and purple things that I could to make this pretty and festive salad! And it’s kind of the perfect balance of earthy, tart, sweet, and bitter for me.

The pickled swiss chard stems aren’t necessary but they honestly add SO much to the salad. They do require a little bit of planning though. I just chopped and pickled mine right after I got home from the grocery store and then I made the whole salad the next evening. I included the pickling ingredients I used below but any quick pickling recipe that you like would work!

Ingredients for Beet and Grapefruit Salad:

• red swiss chard
• radicchio
• cooked beets
• grapefruit
• raspberries, fresh or frozen
• shallots
• garlic
• crumbled goat cheese
• olive oil
• red wine vinegar
• white vinegar
• dijon mustard
• sugar
• salt
• pepper
• mustard seeds
• bay leaf

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Beet and Grapefruit Salad with Raspberry Vinaigrette

Course: Salad

Ingredients

Raspberry Vinaigrette

• 1 1/2 cups raspberries, fresh or frozen
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 small shallot, chopped
• 1 tsp dijon mustard
• salt & pepper

Pickled Red Swiss Chard Stems

• red swiss chard stems
• 1/2 cup white vinegar
• 1/2 cup water
• 1 small shallot, sliced
• 2 cloves garlic, halved
• 2 bay leaves
• 1/2 tsp mustard seeds
• 1/2 tsp whole black pepper
• 1 tsp salt
• 1 tsp sugar

Salad

• red swiss chard leaves
• radicchio
• beets (I buy the precooked ones because it's just too much to deal with haha)
• red grapefruit
• pickled red swiss chard stems
• crumbled goat cheese
• raspberry vinaigrette
• cracked black pepper

Instructions

Raspberry Vinaigrette

1. Add all of the vinaigrette ingredients to a food processor and blend until smooth.

2. Use a fine mesh strainer and small spatula to strain the seeds out of the dressing. (You can skip this step if you don't mind the seeds.)

Pickled Red Swiss Chard Stems

1. Chop the stems off swiss chard and slice into small pieces.

2. Add to a small mason jar.

3. Add all other ingredients to jar, cover with lid, shake to mix and the refrigerate.

4. Leave in jar for at least 12 hrs before using.

Beet and Grapefruit Salad with Raspberry Vinaigrette

1. Roughly chop or tear radicchio and red swiss chard leaves.

2. Slice beets.

3. Peel and segment grapefruit.

4. Toss radicchio, swiss chard and beets with raspberry vinaigrette.

5. Plate and then top off with segmented grapefruit, crumbled goat cheese, pickled swiss chard stems and cracked black pepper.