Citrus Beet Salad

Name: Citrus Beet Salad
Total time: 45 min
Yield: 4 servings
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

You can never have too many side dish recipes, so give Citrus Beet Salad a try. This recipe serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 212 calories, 8g of protein, and 9g of fat per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

212 kcal

Calories

8 g

Protein

9 g

Fat

28 g

Carbs

Ingredients

For 4 servings

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Instructions

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.
6
Sprinkle with pumpkin seeds and goat cheese.
7
Serve immediately.