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 41 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

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!