Salad of Beets, Their Greens, Grapefruit and Wild Rice


  • 1 bu beets, greens removed
  • 1 C wild rice, cooked
  • 1 grapefruit, zest and segments
  • 1” piece ginger
  • 2 T honey
  • 2 tsp apple cider vinegar
  • ½ C olive oil
  • ½ bu parsley, chopped
  • 3 sprigs mint, leaves torn
  1. Heat oven to 350F
  2. Steam roast the beets by tossing with olive oil, salt and a splash of water and then roasting covered until tender when pierced with a knife
  3. Meanwhile finely grate the ginger into a medium bowl
  4. Add the honey, vinegar, and grapefruit zest with a pinch of salt. Let sit 10 minutes and then whisk in olive oil
  5. Cut the rind from the grapefruit and cut the flesh into segments or pinwheels
  6. Wash, dry and cut the beet greens into ribbons
  7. Sprinkle the greens with salt and massage until tender
  8. Rub the skins from the cooked beets and cut into wedges
  9. Combine the beets, greens, wild rice, grapefruit, herbs and dressing and lightly toss
  10. Taste and adjust seasoning as desired

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wild rice