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beet and grapefruit salad in shallow bowl

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.