Beet Grapefruit Salad

This Beet & Grapefruit Salad is as beautiful as it is tasty. Earthy antioxidant-rich beets are paired with bright, citrusy grapefruit and orange slices, providing a heavy-hitting nutritional punch. The dressing’s sweet shallots and honey balance out the peppery arugula, while toasty pistachios are the perfect complement to creamy, tangy goat cheese. Keep reading for our expert tips, including why you should wrap the beets in foil to roast them. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Remember to wear gloves when working with beets to prevent staining.
• Wrapping the beets in foil while roasting ensures they stay tender and don’t dry out. It also makes peeling easy—just scrape off the skins with a paper towel.
• To save time (and potential mess), you can purchase cooked beets, which are available in the produce section of most grocery stores.
• Look for citrus that feels heavy for its size and is brightly colored.

Nutrition Notes

• Known for their ability to reduce blood pressure, beets are loaded with inflammation-lowering antioxidants. Plus, the fiber in beets will help keep things moving through your gut and feed your beneficial gut bacteria.
• Grapefruit and oranges are citrus fruits packed with vitamin C. Vitamin C supports a healthy immune system and is involved in the production of collagen, making it good for skin and joints. Vitamin C also helps our bodies absorb plant-based iron. Grapefruit and oranges are also loaded with antioxidants, which help to reduce inflammation and disease risk. 
• Arugula is a leafy green, and like all leafy greens it offers antioxidants, fiber and vitamins A, C, K and folate. Eating arugula and other leafy greens regularly may help reduce inflammation and disease risk, and support a healthy immune system.