Golden Beet and Grapefruit Mint Salad with Crushed Walnuts
- For the salad:
- 2 golden beets peeled, Blade A
- 1/4 cup raw walnuts
- 1 ruby red grapefruit
- For the dressing:
- 2 teaspoons honey
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh mint leaves
- salt and pepper to taste
Bring a large pot filled 1/3 of the way with water to a boil. Once boiling, add the beet slices and cook for 7-10 minutes or until fork-tender. When done, drain into a colander and then rinse lightly with cold water until able to be handled.
Meanwhile, prepare the rest. Place the walnuts into a food processor and pulse until chunky-ground. Then, prepare the grapefruit: Cut a 1/4-inch-thick slice from each end of grapefruit. Place, flat ends down, on your surface, and remove peel in strips, cutting from top to bottom following the sides of the grapefruit. Remove any remaining white flesh (the pith.) Hold the peeled grapefruit over a bowl and slice between membranes, and then gently remove whole segments and set aside. Reserve 1/4 cup of the juice from the fruit and whisk it together with the other ingredients for the dressing and set aside.
Arrange the salad: lay down the golden beets, layer over with grapefruit slices and then drizzle with the dressing. Finish by dusting with the ground walnut. Serve fresh!