Servings: 4
Skill Level: Easy
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Beet and Grapefruit Salad with Cabot Clothbound Cheddar

For the Salad:

  1. 3 cups cooked beets, peeled and diced
  2. 3 or 4 large handfuls of mesclun or salad greens of choice
  3. 1 medium red onion
  4. 2 grapefruits, peeled and segmented
  5. 1 cup of Cabot Clothbound Cheddar, shaved

For the Dressing:

  1. 4 tablespoons Cabot 2% Greek Yogurt
  2. 3 tablespoons of olive oil
  3. 2 tablespoons of rice vinegar
  4. 1 teaspoon of sesame oil
  5. 1 tablespoon of finely grated horseradish
  6. Pinch or two of dill or basil
  7. Salt and pepper, to taste

Instructions

  1. Place the beets, lettuce, onion and all but four or five of the grapefruit segments in a large bowl.
  2. Whisk or blend all the dressing ingredients and ½ cup of the shaved cheddar in a bowl until very well blended. Add salt and pepper to taste. Pour over the salad and toss well.
  3. Garnish with the remaining grapefruit segments and the remaining ½ cup of shaved cheddar and serve at once.

Adapted from Cabot Creamery Cooperative

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