The inspiration for this dish is Elise Bauer’s Orange and Beet Salad Recipe, one one of my favorites this time of year– the brief window when both citrus and spring root veggies are in season in Central Texas.
I replaced the arugula in her recipe with escarole; this mild winter green has a slightly bitter flavor, with a crunchier texture than arugula. I also opted for Texas pecans over walnuts, since you can’t beat the nutty pecan flavor against the pucker of Texas grapefruit.
To sweeten up Elise’s dressing, I added local honey and grapefruit juice. Our grapefruit have been quite juicy this year, so be sure to peel and segment the grapefruit for this salad over a small bowl. You’ll probably catch enough juice to make the dressing, without needing to juice a separate fruit.
Salad of Roasted Beets, Grapefruit, and Escarole (serves 4)
1 bunch escarole, washed and torn into bite sized pieces
3 beets, roasted and skins removed, chopped
1 grapefruit, peeled and segmented
1/4 cup pecan halves
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
1/4 teaspoon paprika
2 tablespoons grapefruit juice
1 tablespoon honey
salt and pepper to taste