Summary

Citrus Beet Salad could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $2.11 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 9g of fat, and a total of 211 calories. This recipe serves 4. It works best as a side dish, and is done in approximately about 45 minutes. A mixture of grapefruit, olive oil, sprouts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 8 people have tried and liked this recipe. It is brought to you by Foodista. With a spoonacular score of 71%, this dish is pretty good. If you like this recipe, you might also like recipes such as Citrus Beet Salad, Beet-and-Citrus Salad, and Citrus & Beet Spinach Salad.

Instructions

Wash beets and pat dry. Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch. Place 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. Remove 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. Line the bottom of a large bowl with sprouts and top with beets and grapefruit. Sprinkle with pumpkin seeds and goat cheese. Serve immediately.

Ingredients

• 1 beets, stems removed
• 2 olive oil
• 3 balsamic vinegar
• 4 grapefruit, peeled
• 5 sprouts
• 6 pumpkin seeds
• 7 goat cheese, crumbled

Directions

• 1 Wash beets and pat dry.
• 2 Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch.
• 4 Remove 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.
• 5 Line the bottom of a large bowl with sprouts and top with beets and grapefruit.
• 6 Sprinkle with pumpkin seeds and goat cheese.
• 7 Serve immediately.