Vibrant Red Beet and Grapefruit Salad with Goat Cheese and Sesame Vinaigrette Recipe
- Olivezia
- Mar 27
- 3 min read
Updated: Apr 6
Fresh, colorful, and packed with flavor, this red beet and grapefruit salad offers a delightful combination of earthy, tangy, and creamy tastes. The addition of salted cashews and goat cheese creates a satisfying texture contrast, while the sesame vinaigrette adds a subtle nutty finish. This recipe serves six and is perfect for a light lunch, a side dish, or an elegant starter.
Healthy beets and refreshing grapefruit is a perfect pair.
Ingredients You Will Need
5 to 6 medium red beets, trimmed and washed
1 very large grapefruit, trimmed and sliced into 6 slices
4 ounces plain goat cheese, softened
1/3 cup salted cashews, chopped
3 tablespoons rice wine vinegar
1 teaspoon OLIVEZIA Toasted Japanese Sesame Specialty Oil
2 tablespoons - any OLIVEZIA Picual Med. Intensity Ultra-Premium olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon white sugar
1 tablespoon sesame seeds
Chopped parsley for garnish
Preparing the Beets
Roasting the beets brings out their natural sweetness and softens their texture, making them perfect for this salad.
Preheat your oven to 400°F (200°C).
Wrap each beet tightly in foil to lock in moisture during roasting.
Place the wrapped beets on the middle rack of the oven, spacing them about 3 inches apart.
Roast for 45 to 55 minutes, depending on the size of the beets.
Remove the beets from the oven and let them cool for about 20 minutes.
Once cool, unwrap the foil and gently peel the skins off using paper towels. The skins should come off easily.
Allow the peeled beets to cool completely before slicing. You can store roasted beets in the refrigerator for up to a week, making this salad easy to prepare ahead of time.
Making the Sesame Vinaigrette
The vinaigrette balances the sweetness of the beets and the tartness of the grapefruit with a nutty, slightly sweet flavor.
In a small bowl, combine rice wine vinegar, toasted sesame oil, olive oil, white sugar, salt, and black pepper.
Transfer the mixture to a container with a tight-fitting lid.
Shake vigorously until the ingredients are well blended.
Set aside until ready to serve. This vinaigrette can be made a day ahead and refrigerated.
Assembling the Salad
This salad is as much about presentation as it is about flavor. Arranging the ingredients thoughtfully enhances the eating experience.
Slice the cooled beets into rounds or half-moons, depending on your preference.
Arrange the beet slices on each plate.
Nestle the grapefruit slices among the beets, making sure to remove any pith or seeds for a clean taste.
Sprinkle chopped salted cashews over the beets and grapefruit for crunch.
Add dollops of softened goat cheese on top. If you prefer, you can substitute with yogurt or sour cream.
Drizzle a small amount of the sesame vinaigrette over the salad.
Garnish with sesame seeds and chopped parsley for a fresh finish.
Tips for Success
Choosing Beets: Look for firm, smooth-skinned beets without blemishes or soft spots. Medium-sized beets roast more evenly.
Grapefruit Prep: Use a sharp knife to carefully remove the peel and pith to avoid bitterness. Segmenting the grapefruit can also work well if you prefer bite-sized pieces.
Goat Cheese Alternatives: If goat cheese is not your favorite, try cream cheese, ricotta, or a tangy yogurt for a similar creamy texture.
Nut Variations: Salted cashews add a nice crunch, but toasted almonds or walnuts can also complement the flavors.
Vinaigrette Storage: Keep any leftover vinaigrette refrigerated and shake well before using again.
Why This Salad Works
This salad combines a variety of textures and flavors that balance each other perfectly:
The earthy sweetness of roasted beets contrasts with the bright tartness of grapefruit.
Creamy goat cheese adds richness that softens the sharp citrus notes.
Salted cashews provide a crunchy, salty element that enhances the overall taste.
The sesame vinaigrette ties everything together with its nutty, slightly sweet flavor.
This combination makes the salad refreshing yet satisfying, ideal for warm weather or as a colorful addition to any meal.
Serving Suggestions
Serve this salad as a starter for a dinner party or a light lunch alongside crusty bread.
Pair it with grilled chicken or fish for a balanced meal.
It also works well as a side dish for holiday meals, adding a fresh contrast to heavier dishes.
For a vegetarian option, add some cooked quinoa or farro to make it more filling.
Storing and Leftovers
Store any leftover salad components separately to maintain freshness:
Keep roasted beets in an airtight container in the fridge for up to a week.
Grapefruit slices are best eaten fresh but can be stored in the fridge for a day.
Vinaigrette lasts up to a week refrigerated.
Assemble the salad just before serving to keep textures crisp and vibrant.
Enjoy this salad as a healthy, flavorful way to brighten your meals.
Recipe by Camine Pappas @ifeellikecooking.com
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