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Roasted Beet with Beet Greens and Grapefruit Salad

  • Author: Jaime Hartman
  • Total Time: 2 hours
  • Yield: 4-6 1x


This salad uses all parts of the beet, including the greens, and pairs it with grapefruit and a surprising dressing.


  • 34 medium beets with beet greens attached
  • salt
  • 1 large grapefruit
  • 12 tablespoons sliced or chopped red onion
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon anchovy paste


  1. Preheat oven to 400 degrees.
  2. Cut greens off and peel beets. Rinse greens and set aside.
  3. Sprinkle beets with salt and wrap in aluminum foil. Place in baking dish and roast in oven for about 1 and a half hours, or until cooked through.
  4. Allow beets to cool completely, then cut them into slices about 1/4 inch thick.
  5. Bring a medium pan of water to a boil, then cook the greens in the boiling water until soft (about 4 minutes). Drain and cool under running cold water, then squeeze water out of greens and chop them into bite sized pieces. Set aside.
  6. Cut peel and outer membrane off grapefruit, then cut the segments out of the membrane (see link above for an illustration of “supreming” a citrus fruit).
  7. In an empty jar with a tight fitting lid, combine vinegar, olive oil, and anchovy paste and shake vigorously.
  8. Assemble salad by either layering or tossing cooked greens, beet slices, grapefruit segments, and red onion.
  9. Pour dressing over entire salad.
  • Prep Time: 30 mins
  • Cook Time: 90 mins
  • Category: Salad