Description
A simple salad featuring roasted beets, fresh grapefruit segments, and crumbled blue cheese.
Ingredients
Scale
- 2 medium beets, trimmed and scrubbed
- 1 large grapefruit, peeled and segmented
- 4 cups mixed greens
- 1/2 cup crumbled blue cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wrap the beets tightly in aluminum 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.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard to make the dressing. Season with salt and pepper.
- In a large bowl, combine the mixed greens, roasted beets, and grapefruit segments.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle the crumbled blue cheese over the top before serving.
Notes
- You can roast the beets a day ahead and store them in the refrigerator.
- For a different flavor, substitute goat cheese for blue cheese.
- Use any variety of mixed greens you prefer.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 12
- Cholesterol: 40
Keywords: beet salad, grapefruit salad, blue cheese salad, roasted beets, vegetarian salad, light salad