Description
A simple salad featuring roasted beets and fresh citrus segments.
Ingredients
Scale
- 2 medium beets
- 2 oranges
- 1 grapefruit
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- 2 cups mixed greens
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Wash and trim the beets. Wrap them in foil and roast for 45 to 60 minutes, or until tender when pierced with a fork.
- Let the beets cool slightly, then peel and cut them into bite-sized pieces.
- While the beets roast, prepare the citrus. Peel the oranges and grapefruit, removing all white pith. Segment the citrus over a bowl to catch the juices.
- In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine the mixed greens, roasted beets, and citrus segments.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.
Notes
- You can substitute any citrus fruit you prefer, such as mandarins or blood oranges.
- For added texture, add 1/4 cup of toasted walnuts or pecans.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 4
- Cholesterol: 0
Keywords: roasted beet salad, citrus salad, beet and orange salad, light salad, vegetable salad