Citrus Beet Salad
Citrus Beet Salad requires approximately 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 211 calories. For $2.11 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have grapefruit, sprouts, pumpkin seeds, and a few other ingredients on hand, you can make it. It works well as a budget friendly side dish. 8 people were impressed by this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 72%, this dish is good. If you like this recipe, you might also like recipes such as Citrus Beet Salad, Beet-and-Citrus Salad, and Roasted Beet and Citrus Salad.
Servings: 4
Ingredients:
5 medium beets, stems removed
1 Tbsp. olive oil
1 Tsp. balsamic vinegar
1 grapefruit, peeled
1 cup sprouts
¼ cup pumpkin seeds
¼ cup goat cheese, crumbled
Equipment:
aluminum foil
baking sheet
oven
bowl
Cooking instruction summary:
Wash beets and pat dry. Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch. Place the pouch on a cookie sheet and bake until beets are tender. Cooking time varies on the size of the beets. After 30 minutes, pierce the beets with a fork. If they are still hard, return to the oven and test them every 15 minutes until they are tender. Remove from oven and stand until they are cool enough to handle. Use your hands to peel away the skin. Slice into bite size wedges and drizzle with balsamic vinegar. Line the bottom of a large bowl with sprouts and top with beets and grapefruit. Sprinkle with pumpkin seeds and goat cheese. Serve immediately.
Step by step:
1. Wash beets and pat dry.
2. Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch.
3. Place the pouch on a cookie sheet and bake until beets are tender. Cooking time varies on the size of the beets. After 30 minutes, pierce the beets with a fork. If they are still hard, return to the oven and test them every 15 minutes until they are tender.
4. Remove from oven and stand until they are cool enough to handle. Use your hands to peel away the skin. Slice into bite size wedges and drizzle with balsamic vinegar.
5. Line the bottom of a large bowl with sprouts and top with beets and grapefruit. Sprinkle with pumpkin seeds and goat cheese.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
