Citrus Beet Salad
Ready in : 45 mins
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.
Ingredients
beets
5 medium
olive oil
1 Tbsp
balsamic vinegar
1 Tsp
grapefruit
1
sprouts
1 cup
pumpkin seeds
0.25 cup
goat cheese
0.25 cup
Cooking in Steps
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1Wash beets and pat dry.
beet
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2Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch.
olive oil
beet
aluminum foil -
3Place 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.
cookies
beet
baking sheet
oven -
4Remove 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.
balsamic vinegar
oven -
5Line the bottom of a large bowl with sprouts and top with beets and grapefruit.
grapefruit
sprouts
beet
bowl -
6Sprinkle with pumpkin seeds and goat cheese.
pumpkin seeds
goat cheese
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7Serve immediately.
