Beet and Grapefruit Salad with Pomegranate and Pistachio
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Yield: 4 servings
- 4 medium-small red beets
- 2 tablespoon extra virgin olive oil
- Salt
- 3 Star ruby grapefruit
- 1 small shallot, peeled and thinly sliced
- 1 small lime, juiced
- 2 tablespoons red wine vinegar
- 1 red pomegranate
- ¼ cup shelled pistachios, toasted and chopped
- ¼ bunch chives, sliced
- 6 sorrel leaves, sliced
- Flaky salt
- Extra virgin olive oil
Step 1:
Preheat the oven to 375. Wash the beets, then place in a baking dish just big enough to hold them snugly. Pour the 2 tablespoons of olive oil over the beets along with ½ cup water and a small handful of salt. Cover the dish with foil tightly, bake in the oven for 1 ½ hours, until they offer no resistance when you put a small knife into the beet. Let the beets cool before handling.
Step 2:
To peel the grapefruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the grapefruit, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh. It should now be perfectly spherical and naked. Peel the remaining grapefruit in this way. Carefully slice the grapefruit crosswise and set aside.
Step 3:
Macerate the shallot slices in lime juice for at least 10 minutes. Peel the beets, the skin should just slip off if cooked completely, cut the beets into slices and place into a bowl, add the vinegar and season with salt. Set the beets aside and seed the pomegranate. Cut the top and bottom off the pomegranate, then score the skin from top to bottom in 4 places around the fruit. After that the fruit should come apart in 4 sections, gently remove the seeds from the pith into a bowl (this is best done in the sink because it can be splattery).
Step 4:
Taste the beets again for vinegar and salt, adjust if necessary. On a platter, scatter the beet slices around, layer the grapefruit slices on top and season with flaky salt. Remove the shallot slices from the lime juice and scatter those on top of the grapefruit, then drizzle with olive oil. Next, scatter the pomegranate seeds and pistachios, finally sprinkle both herbs all over like it’s a party.