BEET AND CITRUS SALAD
The flavor combination of beets and citrus is fabulous, so this salad of roasted beets loaded with oranges and grapefruit dressed with a simple lemon vinaigrette is a winner. You could serve it over greens or just scoop it into bowls on its own. SERVES 4
PREP TIME: 15 minutes
COOK TIME: 40 minutes
6 beets, peeled and cut into chunks
3 tablespoons extra-virgin olive oil, divided
Salt
Freshly ground black pepper
1 orange, peeled and cut into segments
1 grapefruit, peeled and cut into segments
Juice of 1 lemon
Several fresh mint leaves, for garnish
- Preheat the oven to 400°F.
- On a baking sheet, spread out the chunks of beet and drizzle with 1½ tablespoons of olive oil. Season with salt and pepper, and use your hands to mix it all together.
- Bake for 35 to 40 minutes, checking on them halfway through the cooking time and mixing with a spatula. Remove and cool completely.
- In a large bowl, mix the beets with the orange and grapefruit sections. Dress with the remaining 1½ tablespoons of olive oil and the lemon juice, and give it a good stir. Garnish with the fresh mint leaves and serve.
VARIATION 1 BEET AND CITRUS SALAD WITH PISTACHIOS: Top the salad with ¼ cup crushed pistachios for a pop of green, a nice crunch, and a dose of healthy fats.
VARIATION 2 BEET AND CITRUS SALAD WITH TURMERIC (OR CUMIN): Add ¼ teaspoon turmeric (or cumin, if preferred) to the salad. Turmeric has a slight gingery taste that goes really well with beets.
PREP TIP: Roast your beets and section the citrus (store in the refrigerator) ahead of time so when it’s time to serve the salad, you’ll just need a few minutes to assemble.
