Beet & Radish Salad


  • 3 pink grapefruit
  • 1 pound beets (about 4 small), scrubbed, trimmed, and very thinly sliced
  • 8 assorted radishes, scrubbed, trimmed, and very thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt and black pepper


  • Using a sharp knife, trim the peel from the grapefruits, removing as much of the white pith as possible.
  • Working over a large, shallow bowl in order to catch the juices, segment the grapefruit into slices.
  • Let the slices fall into the bowl, then squeeze any remaining juice from the fruit into the bowl before discarding the scraps.
  • Add the beets, radishes, and olive oil to the bowl and toss until well combined.
  • Season with salt and pepper.

Consalo Family Farms

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  • 420 Middle Rd
  • Hammonton NJ, 08037