Beet and Fennel Salad with Grapefruit | Williams Sonoma
Beet and Fennel Salad with Grapefruit This is the ultimate winter salad, showcasing our favorite flavors of the season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 3 beets, about 1 lb. (500 g) total
- 2 ruby grapefruit
- 2 small fennel bulbs
- 2 Tbs. white wine vinegar
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (2 1/2 oz./75 g) toasted hazelnuts, coarsely chopped
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