This healthy Roasted Beet Salad with Grapefruit Vinaigrette is the perfect thing to enjoy year round or as a colorful side for the holidays. Packed with goat cheese and candied walnuts, the ingredients combine to make the most perfect salad combination EVER!
Can't have grapefruit juice, or don't have any fresh ones on hand? Feel free to substitute orange juice for it.
To roast the beets, place them unpeeled and drizzled with just a bit of olive oil- wrapped in aluminum foil. Roast on a baking sheet in the oven for about 45 minutes at 425 degrees (or, place the foil wrapped beets in your slow cooker on high for 3-4 hours). Remove them from the oven and allow them to cool, and the peels can be rubbed off with your hands.
Don't want to roast the beets? Feel free to use canned/jarred beets instead.