Citrus Beet Salad
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. For $2.12 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 8 people have made this recipe and would make it again. A mixture of pumpkin seeds, olive oil, sprouts, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is good. Users who liked this recipe also liked Beet-and-Citrus Salad, Citrus Beet Salad, and Roasted Beet and Citrus Salad.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 5 medium beets
- 1 Tbsp olive oil
- 1 Tsp balsamic vinegar
- 1 grapefruit
- 1 cup sprouts
- 0.25 cup pumpkin seeds
- 0.25 cup goat cheese
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.