From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH
This salad is one of my favorites to make in the winter, when I see ripe grapefruits start to come into the grocery stores. Grapefruit contains flavonoids, which may have anti-inflammatory and antioxidant effects that support heart health. In addition, the orange color of vegetables, including carrots, sweet potatoes, pumpkin and butternut squash, indicates that the food is rich in beta-carotene, another powerful antioxidant. Oxidation can particularly damage the delicate lining of the blood vessels and contribute to plaque build-up. Beets are another food that supports the cardiovascular system. Beets are rich in nitrates, which help to produce nitric oxide, a blood vessel dilator.
Ingredients
● 1 lb fresh arugula
● 1 small red onion, sliced
● 1 small pink grapefruit, segmented
● 1 cup roasted beets, cubed or sliced
● ½ cup toasted walnuts
● ¼ cup Tbsp olive oil
● ¼ cup balsamic vinegar
● 1 Tbsp grapefruit juice
● 1 Tbsp Dijon mustard
● 1 Tbsp maple syrup
● Salt and pepper to taste
● 1 Tbsp fresh garlic, crushed
Instructions:
- Place arugula in large bowl and separate with fingers.
- Take 1-2 fresh beets, remove green tops, scrub thoroughly with water and wrap in foil. Place wrapped beets on baking sheet and roast until soft. This can be done day before making salad. Allow to cool, remove foil, remove outer skin and cut into slices or cubes. Beware, beets may stain countertop and hands.
- Add onion, grapefruit, beets and walnuts to bowl.
- Place olive oil, balsamic vinegar, grapefruit juice, Dijon mustard, maple syrup and garlic in a jar and shake. Season with salt and pepper to taste. Add to bowl. Toss salad.
