It’s almost Labor Day and everyone is either going out of town, or fitting in that last summer barbecue. We’re actually staying local and plan on hitting the pool, grilling out, and making our annual end of summer bike trek through Sebastopol to pick some fresh blackberries. It’s a family and friend tradition, and one of our final hurrah’s each summer. The blackberries are so ripe and fresh that they honestly taste like dark chocolate, I’m not lying. They beat any blackberry you will buy at the supermarket. We take our time biking through the wine country and stop for lunch at our favorite cafe in Graton, as well as check out our favorite gallery. The food is local and fresh, and the gallery always has something whimsical that I want to purchase.
I roasted up some beets last week and paired them with this salad. It was the perfect meal after a week of heavy eating in Minnesota. This salad is simple, light and a refreshing combination. The sweetness of the grapefruit helps take away the earthy taste of the beets. This salad is the perfect lunchtime salad, or a great salad to serve alongside a fall soup, like my cauliflower soup.
roasted beet and arugula salad:
Recipe from Gluten-free Vegan Comfort Food
- 1 pink grapefruit, peeled and cut into bite-size pieces
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 roasted beet – see my post on roasting beets for roasting instructions
- 1-2 bunches of arugula leaves (about 3 cups or so)
- pinch of sea salt
- freshly cracked pepper to taste
Peel your grapefruit, and pull it apart into segments. Set aside two of the segments, and chop up the rest into small bite-size pieces. Then toss them into a large bowl. Chop up your roasted beet into small chunks or slices, and add them to the bowl with the grapefruit. Add in the arugula leaves. Take the two reserved grapefruit segments and squeeze them over a small bowl to capture their juice. Now its time to make the dressing. In another small bowl, or glass measuring cup, combine the olive oil, sherry vinegar, maple syrup, and the mustard. Whisk the ingredients well. Add one teaspoon of grapefruit juice at a time, to get the dressing to the desired sweetness.
I used 3 teaspoons of grapefruit juice.
If you need more juice, just take one of the pieces of grapefruit and squeeze it over the dressing. Pour the dressing over the salad, and toss to coat evenly. Season with salt and freshly ground cracked pepper to taste. You can also top the salad with some feta cheese, if desired. I also wanted to say Happy Anniversary to my amazing husband & best friend, John!
15 years today and we’re going strong.
I love you John!