Beet, Grapefruit and Fig Salad

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!


How many of you are on team “Beets Taste Like Dirt?” I have been the team captain for many years, but my logical brain has been overriding my olfactory system lately. I WANT to like beets. They are full of nutrients like folate, magnesium and manganese as well as anti-inflammatory compounds. As I learn to enjoy these powerhouses, I find I prefer them raw and in their natural crunchy state.

This warm weather salad is very simple to prepare and a great make ahead option for summer picnics. Just toss everything together and let marinade in the fridge overnight, if you’d like to serve it the next day. I HIGHLY recommend buying pre-cooked and cubed beets if your grocery store sells them. Love Beets is a popular brand. It makes the prep time a whiz!

The recipe is flexible as well – use orange in place of the grapefruit and Turkish figs or dried apricots instead of mission figs. You may also add a teaspoon of grated ginger root for a zesty zing! I have served this salad with a side of ribs as the tang cuts the fatty meat nicely.

Here’s to hoping I can transform some beet haters into beet lovers with this recipe! Hey, it worked for me!

Beet, Grapefruit and Fig Salad
Prep time
Total time
Serves: 4 servings
  • 1 lb pre-cooked cubed beets, cooled
  • 1 grapefruit, peeled, pith removed and diced
  • ⅓ cup diced dried black figs
  • 3 tablespoons chopped green onion
  • 2 tablespoons minced shallot
  • 1 tablespoon white wine vinegar
  • ½ teaspoon sea salt
  • Minced parsley for serving
  1. Gently toss all ingredients together in a medium mixing bowl until combined.
  2. Marinade in fridge for at least 1 hour before serving garnished with fresh parsley. Store in refrigerator for up to 5 days.


About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.


  • Jessi says

    Love this so delicious and colorful salad!!! Definitely going to be a part of my diet during summer:)

  • […] & Berry Detox Smoothie is another recipe that turned me from a beet hater into a beet lover. My Beet, Grapefruit + Fig Salad is another delish option! I posted about this on Instagram + had a lot of you interested in the […]

  • Shirley says

    This recipe is fantastic! I’m making it again for the third time. My husband loves it as much as I do. It’s great with grilled meat or with any summer meal. Highly recommend giving it a try.

  • Tamara says

    Does it work with using a different vinegar? I have regular vinegar (pretty low quality though) and apple cider in my pantry. Haven’t got to researching and trying the different versions yet and this looks delicious!

    • Mickey Trescott says

      Hi Tamara! White vinegar is distilled from corn and not AIP legal, while apple-cider is fine. You are free to experiment!

Leave a Comment

Rate this recipe: