Red Beet & Grapefruit Salad With Salted Cashews, Goat Cheese, and a Sesame Vinaigrette

Fresh, roasted red beets are the perfect accompaniment to grapefruit. I promise. I promise double! 


5 – 6 medium sizes red beets, trimmed and washed

1 very large grapefruit trimmed and sliced into 6 slices

4 ounces plain goat cheese softened

1/3 C salted cashews chopped

3 T rice wine vinegar

1 t sesame oil

2 T avocado oil

¼ t salt

¼ t black pepper

1 T white sugar

1 T sesame seeds and chopped parsley for garnish


  • Preheat oven to 400° F.
  • Wrap each beet in foil and seal tightly. Place on middle rack about 3 inches apart. Put a sheet of foil on the rack below to catch any of the juices that may leak out. Roast for 55 minutes.
  • Remove, let cool for about 20 minutes. Take off foil, and using paper towels, peel the beets by hand, rubbing the peel with the paper towels. It should come off easily. Let beets get completely cool. Can store in fridge for a week!
  • Mix the vinegar, oils, sugar, salt, and pepper in a bowl. Pour in small container with good fitting lid and shake very well. Set aside until ready to serve. Keeps for at least a week.
  • To plate arrange cool beet slices on plate, nestle in the cut grapefruit. Make sure there is no pith of the citrus, nor any peeling or seeds. Sprinkle with cashews and add goat cheese. Then ladle on a bit of the vinaigrette. Sprinkle with sesame seeds and serve.

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