Pink Grapefruit & Beet Ribbon Salad
A vibrant, no-cook salad featuring tender microwave-steamed beets, shaved carrots, and juicy pink grapefruit tossed in a bright maple-mustard vinaigrette. Fresh, elegant, and ready in just 10 minutes—perfect for a light lunch or stunning side dish.
Equipment
- Microwave-safe container with lid
- Vegetable peeler
- Sharp knife
- Cutting Board
- Small bowl or jar (for vinaigrette)
- Whisk or fork
- Large Mixing Bowl
Ingredients
- Fresh beets 2 medium
- Purple carrots 2–3 large
- Pink grapefruit 1 large, segmented
- Red onion thinly sliced
- Pistachios chopped, roasted & salted
- Olive oil
- Rice wine vinegar
- Dijon mustard
- Pure maple syrup
- Garlic minced
- Salt & black pepper
Instructions
- Slice the beets into medium wedges (no need to peel yet). Place them in a microwave-safe container with a splash of water, cover, and microwave for 6–7 minutes until fork-tender.
- While the beets cook, shave the carrots into long ribbons using a vegetable peeler, stopping at the tough core.
- Whisk olive oil, rice wine vinegar, mustard, maple syrup, and garlic until emulsified and creamy.
- Peel the warm beets under cool running water; the skins will slide right off. Slice if needed.
- In a large bowl, combine carrot ribbons, grapefruit segments, and red onion.
- Add the warm beets last, drizzle with vinaigrette, and gently toss just to combine.
- Finish with chopped pistachios and serve immediately.
Notes
- Peel beets under cold water to avoid staining your hands.
- Add beets last to keep colors vibrant and prevent over-dyeing.
- If dressing tastes sharp, balance with an extra teaspoon of maple syrup.