Beet and Fennel Salad with Grapefruit
This is the ultimate winter salad, showcasing our favorite flavors of the season. For the most colorful salad, use beets in a variety of colors, including striped Chioggia beets. (Soak each color in separate bowls of ice water to prevent the colors from bleeding.) If you like, substitute blood oranges or other citrus for the grapefruit.
- 3 beets, about 1 lb. (500 g) total
- 2 ruby grapefruit
- 2 small fennel bulbs
- 2 Tbs. white wine vinegar
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (2 1/2 oz./75 g) toasted hazelnuts, coarsely chopped
Peel the beets. Using a mandoline, slice the beets as thinly as possible. Transfer the beets to a bowl of ice water. Set aside.
Using a sharp paring knife, cut the peel and pith from the grapefruit, following the curve of the fruit. Holding the grapefruit over a bowl to catch the juices, use the knife to cut individual segments of fruit from the membrane. Put the grapefruit segments in a bowl along with the juices. Set aside.
Cut off the stems and feathery fronds from the fennel bulbs, reserving a few fronds for garnish; discard the stems. Trim off the base from the bulbs and discard any discolored outer layers. Using a mandoline or a very sharp knife, cut the bulbs crosswise into thin slices. Set aside.
Drain the beets from and pat dry. Put the beets in a large bowl. Add 1 Tbs. of the vinegar, 1 Tbs. of the olive oil and a pinch of salt. Let the beets sit for 5 minutes, then drain any liquid in the bowl. Add the grapefruit along with their juice and the fennel to the bowl. Add the remaining 1 Tbs. vinegar and 1 Tbs. olive oil and toss gently to combine. Season with salt and pepper.
Transfer the salad to a serving platter. Sprinkle the hazelnuts evenly on top and garnish with a few of the fennel fronds. Serve immediately. Serves 6 to 8.
Williams Sonoma Test Kitchen