The epitome of root vegetables, beets carry a bit of the earth into their flavor profile. Pairing them with the bittersweet acid of grapefruit and the fresh crispness of fennel creates the perfect combination of fall flavors.
Ingredients
SERVINGS: 4 Serving(s)
- 1 medium yellow beet (about 1 cup), cooked, skinned, 1-inch dice
- 1 medium red beet (about 1 cup), cooked, skinned, 1-inch dice
- 2 ruby red grapefruits, cut into supremes (segments with membranes removed)
- ½ cup fennel, shaved/thinly sliced
- 4—6 tablespoons Yogurt Dressing (recipe below)
- ¼ cup fennel fronds, torn
Yogurt Dressing
- 1 teaspoon honey
- 2 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ cup Greek yogurt
Preparation
Combine all ingredients, except fennel fronds, in large nonreactive metal bowl and toss to coat with Yogurt Dressing.
Serve on chill plate and garnish with fennel fronds.
Yogurt Dressing
In a nonreactive bowl, combine the honey and lemon juice. Whisk mixture until honey dissolves. Next add the Dijon and the yogurt, stirring well. Refrigerate until ready to use.
