This roasted beet and pink grapefruit salad is a feast for the eyes and the senses. It’s fresh, zesty, elegant – and just bold enough to make Mr. Grumpy question his life choices (especially if you add the pink peppercorns).

Roasted Beets

Ingredients (Serves 2–3 as a starter or side):
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Course Appetizer, healthy, Main Course
Cuisine Mediterranean
Calories 218 kcal

Ingredients
  

  • 2 medium red beets
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • 1 tsp pink peppercorns

Instructions
 

  • Roast the Beets: Preheat oven to 200°C (390°F). Wash and wrap the beets in foil, roast for 40–50 minutes until tender.
  • Let them cool, peel, and slice into wedges.
  • Prepare the Grapefruit: Cut off the peel with a sharp knife, removing all the white pith. Segment the grapefruit carefully to get the juicy pink slices.
  • Assemble the Salad: In a bowl or on a platter, layer the greens, roasted beet wedges, and grapefruit slices.
  • Sprinkle crumbled feta and pistachios on top.
  • Dress it Up: Whisk olive oil, honey/maple syrup, a squeeze of grapefruit juice, salt and pepper.
  • Drizzle over the salad.
  • Add crushed pink peppercorns if desired.
  • Serve chilled or at room temperature – with a coral pink cloth napkin and a bold attitude.

Nutrition

Calories: 218kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 128mgPotassium: 537mgFiber: 5gSugar: 17gVitamin A: 54IUVitamin C: 8mgCalcium: 27mgIron: 1mg
Keyword beetroot, feta, pink grapefruit

Why We Love It:

It’s the edible version of coral pink: glowing, graceful, a little tangy – and always a mood booster.