This recipe is refreshing, somewhat tart, and loved by people who don’t ordinarily like beets. I think beets are just born to marry grapefruit, and this recipe will give you the chance to see why and to try pomegranate molasses and sumac, two favorite ingredients that we do, of course, sell at the store.

It goes without saying that you’re getting more nutritional bang for your buck (and no pesticides or herbicides) when you use organic grapefruit and beets, right? Did you know that beets will not only enrich tired blood, but help support a healthy liver and healthy circulatory system?

Makes 6-8 servings                                                   

4 medium-size grapefruit (pink or red are faves) ¼ -½ C pomegranate molasses
2-3 medium beets (about 1½ pounds, which is about 3-4 C shredded)

1 Tbsp sumac spice

Parsley sprigs or watercress as garnish

Most folks prepare their grapefruit by cutting off the ends and then carving off all the skin and white pith, right down to the fruit itself, then laboriously sliding a knife along the top “seam” of each section and pulling out the citrus sans membrane.

I do something much easier: I cut each grapefruit in half with the stem end facing up. Using a sharp serrated knife (often called a grapefruit knife) that I have had for years, I follow the circle of the grapefruit and cut around the inside edge (just as you would run a knife inside a cake pan to loosen the cake before trying to invert and release it). Then I take my knife and cut sections, willy-nilly. I don’t worry about slicing between the membranes. I just keep cutting arbitrary pie-shaped, bite-sized grapefruit wedges, which I allow to fall right into a large glass, ceramic or metal salad bowl.

This method takes me a minute per grapefruit and doesn’t waste any meat or membrane. And then squeeze the juice from each empty grapefruit half into the salad bowl as well.

Scrub beets. Trim off both ends. Now you have two options: shredded and raw, or cubed and cooked.

To shred, use coarse shredding dish of a food processor, grate beets. This takes less than 30 seconds!  To cube, cube then steam until cooked.

Add beets to grapefruit in bowl. Stir in pomegranate molasses (start with ¼ C and then see if you want more) and sumac spice. Cover and chill salad for at least an hour (overnight is good, too). Serve garnished with sprigs of parsley or watercress.

Can you add lemon, olive oil, salt, pepper, baby kale, arugula, chopped apple, etc.? Sure. Make this recipe your own…