Citrus Beet Salad
eatoplan
December 3, 2024
This Citrus Beet Salad is a vibrant and refreshing dish that perfectly balances earthy roasted beets with the bright, tangy sweetness of grapefruit. The addition of crunchy pumpkin seeds and creamy goat cheese enhances the texture and flavor, while fresh sprouts provide a light, crisp base.
Perfect as a side dish or a light meal, this salad is packed with nutrients and color. Serve it for a refreshing lunch, a dinner accompaniment, or as an elegant starter for any occasion!
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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.
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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.
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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.
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4.
Serve
Serve immediately for a fresh and vibrant salad that’s perfect as a side or light meal.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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