Beet salad with citrusy dressing

Name: Beet salad with citrusy dressing
Prep time: 900 s
Total time: 900 s
Yield: 4 Servings
Cuisine: american
Ingredients: 1 kg roasted beets (peeled); 20 g mint; 50 g pine nuts; ¼ grapefruit (juice); 1 orange (juice); 1 lime (juice and zest); 80 ml olive oil; 1 tbsp honey; 30 g creamy goat cheese; salt; pepper

Based on 42 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1 kg	roasted beets (peeled)
20 g	mint
50 g	pine nuts
¼	grapefruit (juice)
1	orange (juice)
1	lime (juice and zest)
80 ml	olive oil
1 tbsp	honey
30 g	creamy goat cheese
	salt
	pepper

Metric

Imperial

How-To Videos

Basic vinaigrette

How to toast nuts

How to zest citrus fruits

How to prepare beets

Utensils

mandolin
cutting board
knife
small frying pan
whisk or fork
small bowl

Nutrition per serving

Cal
400

Protein
8g

Fat
30g

Carb
30g

Step 1/4

Chop half of the mint; set the rest aside. Zest lime. Crumble goat cheese. Thinly slice beets with a mandolin.

10 g mint
1 lime (zest)
30 g creamy goat cheese
1 kg roasted beets (peeled)

mandolin
cutting board
knife

Chop half of the mint; set the rest aside. Zest lime. Crumble goat cheese. Thinly slice beets with a mandolin.

Step 2/4

Toast the pine nuts over medium heat until golden brown. Set aside.

50 g pine nuts

small frying pan

Toast the pine nuts over medium heat until golden brown. Set aside.

Step 3/4

In a small bowl, whisk together grapefruit juice, orange juice, lime juice, lime zest, olive oil, honey, and chopped mint.

¼ grapefruit (juice)
1 orange (juice)
1 lime (juice)
80 ml olive oil
1 tbsp. honey

whisk or fork
small bowl

In a small bowl, whisk together grapefruit juice, orange juice, lime juice, lime zest, olive oil, honey, and chopped mint.

Step 4/4

30 g crumbled goat cheese
10 g mint
salt
pepper

Arrange beets in an even layer on a plate. Pour vinaigrette over beets, add salt and pepper to taste, and garnish with pine nuts, goat cheese, and remaining mint leaves. Enjoy!