Beet salad with citrusy dressing

Based on 56 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 lbs red beet (cooked)
20 mint
50 pine nuts
¼ grapefruit
orange
lime
80 olive oil
honey
30 spreadable goat cheese
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • mandoline
  • frying pan
  • spatula
  • bowl (small)
  • citrus press
  • whisk

Nutrition per serving

Cal
400
Protein
8 g
Fat
30 g
Carb
30 g
  • Step 1/4

    Chop half of the mint; set the rest aside. Zest lime. Crumble goat cheese. Thinly slice beets with a  mandolin.
    • 20 mint
    • lime
    • 1 lbs red beet (cooked)
    • cutting board
    • knife
    • mandoline

    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 pine nuts
    • frying pan
    • spatula

    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
    • orange
    • lime
    • 80 olive oil
    • honey
    • bowl (small)
    • citrus press
    • whisk

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

  • Step 4/4

    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!
    • 30 spreadable goat cheese
    • 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!