The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod. (Recipe & photo by Aran Goyoaga; used by permission.)
4 servings, about 1 cup each
Active Time: 30 minutes |
Total Time: 1 1/2 hours
2 small-to-medium golden beets
2 small-to-medium red beets
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon champagne vinegar or cider vinegar
1 tablespoon finely chopped cilantro, plus whole leaves and flowers or fennel fronds for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 medium pink or red grapefruit
1 medium navel orange
1 medium bulb fennel, cored and thinly sliced
2 tablespoons chopped pistachios
Preheat oven to 400°F.
Wrap beets in foil and bake until tender when pierced with a knife, 40 minutes to 1 hour. When cool enough to handle, peel, trim and cut into wedges.
Whisk oil, mustard, vinegar, chopped cilantro, salt and pepper in a large bowl. Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over the bowl, cut the segments from their surrounding membranes. (Discard membranes). Repeat with orange. Add fennel and the beets. Toss to coat. Let stand for 15 minutes. Serve topped with pistachios and cilantro leaves and flowers or fennel fronds, if desired.
Per serving :
16 g Fat;
2 g Sat;
12 g Mono;
0 mg Cholesterol;
23 g Carbohydrates;
4 g Protein;
6 g Fiber;
434 mg Sodium;
703 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 1/2 vegetable, 3 fat
Tips & Notes
Make Ahead Tip: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.