Citrus Beet Salad

December 3, 2024

45

easy

4

  • Roast the Beets:
    • Preheat your oven to 400°F (200°C).
    • Wash the beets thoroughly and pat them dry.
    • Place the beets on a sheet of aluminum foil and drizzle them with olive oil.
    • Fold the foil around the beets to create a sealed pouch, then place the pouch on a baking sheet.
    • Bake the beets until tender, checking for doneness after 30 minutes by piercing with a fork. If still firm, continue roasting in 15-minute increments until tender.
  • Peel and Prepare the Beets:
    • Remove the beets from the oven and let them cool until you can handle them comfortably.
    • Use your hands to gently peel away the skin (wear gloves to avoid staining if preferred).
    • Slice the peeled beets into bite-sized wedges and drizzle them with balsamic vinegar.
  • Assemble the Salad:
    • Line the bottom of a large serving bowl or platter with fresh sprouts.
    • Arrange the beet wedges and grapefruit segments on top of the sprouts.
    • Sprinkle the salad with pumpkin seeds and crumbled goat cheese.
  • Serve:
    • Serve immediately for a fresh and vibrant salad that’s perfect as a side or light meal.
Reviews

Ingredients:

Adjust Servings
5medium beets
1Tbsp olive oil
1Tsp balsamic vinegar
1 grapefruit peeled
1cup sprouts
0.25cup pumpkin seeds
0.25cup goat cheese crumbled

Directions

1.
Roast the Beets
1. Preheat your oven to 400°F (200°C). | 2. Wash the beets thoroughly and pat them dry. | 3. Place the beets on a sheet of aluminum foil and drizzle them with olive oil. | 4. Fold the foil around the beets to create a sealed pouch, then place the pouch on a baking sheet. | 5. Bake the beets until tender, checking for doneness after 30 minutes by piercing with a fork. If still firm, continue roasting in 15-minute increments until tender.
Mark as complete
2.
Peel and Prepare the Beets
1. Remove the beets from the oven and let them cool until you can handle them comfortably. | 2. Use your hands to gently peel away the skin (wear gloves to avoid staining if preferred). | 3. Slice the peeled beets into bite-sized wedges and drizzle them with balsamic vinegar.
Mark as complete
3.
Assemble the Salad
1. Line the bottom of a large serving bowl or platter with fresh sprouts. | 2. Arrange the beet wedges and grapefruit segments on top of the sprouts. | 3. Sprinkle the salad with pumpkin seeds and crumbled goat cheese.
Mark as complete
4.
Serve
Serve immediately for a fresh and vibrant salad that’s perfect as a side or light meal.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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