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Fresh Beet Salad with Cranberries and Grapefruit Vinaigrette

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

It is cranberry harvest time here on the peninsula. During my daily commute, I drive past the bogs coming up on the harvest. The harvest process is interesting. The bog is flooded until the berries lift off the plant. Then the floating fruit is captured in a wooden harness, brought to the edge of the flooded bog and scooped up into waiting containers.

This is what a cranberry bog, ready for harvest, looks like.

Through the months, these cranberry bogs have changed from green to red as the berries ripen. It will be a busy next few weeks for the cranberry farmers. And with this kind of inspiration to work from, a fun time in the kitchen is a sure bet.

This is the second fresh beet salad I have made, it has been fun to come up with fresh vegetable salads that are delicious. While I adore a fresh salad from assorted lettuce varieties, there is a world of additional salad options found at the farmer's markets. 

As with the first fresh beet salad, I have included avocado, with a fresh pear option. The creamy richness of avocado plays well with the vinaigrette and grapefruit. I hope you enjoy this salad as much as we did.  

Tangy and delicious fresh beet salad.
Fresh Beet Salad with Cranberries Avocado and a Grapefruit Vinaigrette.

Tangy and delicious fresh beet salad with pear and cranberry.
Fresh Beet Salad with Cranberries Pears and Grapefruit Vinaigrette.


Fresh Beet Salad with Cranberries and Grapefruit Vinaigrette
by the seat of my pants
serves 3-4

3 golden beets, peeled and spiralized
2 stalks celery, (inner softer stalks preferred), the stalks diced, the tops minced
1/3 c dried cranberries, chopped

1 grapefruit - divided
2 T honey
1 T red wine vinegar
2 T olive oil
dash of salt, few grinds of pepper

1/4 c crumbled Blue Cheese
1 avocado, cut into large chunks OR 1 firm yet ripe pear, cut into large chunks
reserved grapefruit sections


Cut the grapefruit in half. Carefully cut around and remove sections from one of the halves. Cut the grapefruit sections into small pieces. Set aside for the salad. 

Juice the remaining grapefruit half, combine the grapefruit juice with the chopped dried cranberries. Bring to a boil, reduce heat and simmer until mixture is reduced by half, let cool. When cool combine with honey, red wine vinegar, and oil. 

Combine the beets and minced celery, Pour vinaigrette over the vegetables, toss well to coat well. Season with salt and pepper.


Place in the refrigerator and let marinate for at least one hour or until serving time. 



When ready to serve, arrange salad on a serving platter. Scatter the reserved grapefruit pieces, avocado or pear chunks, and blue cheese evenly across the salad. 

Enjoy!

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this post shared with:
fabulous fall party @ our holiday journey
delicious dish tuesday @ full time mama
hearth and soul @ apriljharris.com
full plate thursday @ miz helens
friday favorites @ condo blues
foodie friday @ rattelebridge farm
our simple homestead blog hop @ on the home front
tuesdays with a twist @ back to basics

3 comments

  1. Love the vinaigrette with grapefruit! This looks so good!

    ReplyDelete
  2. Your Grapefruit Vinaigrette looks so good, I will just love it! Thanks so much for sharing with us today at Full Plate Thursday and have a great weekend!
    Miz Helen

    ReplyDelete
  3. I love cranberries, but I've never seen them growing in real life before, Melynda. Love your salad - and the delicious vinaigrette too. Thank you for sharing with Hearth and Soul.

    ReplyDelete

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