Beet salad with citrusy dressing

Nutrition per serving

• Step 1/4

  
  • 10 mint
  • ½ lime
  • ½ 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

  
  • 25 pine nuts
  • frying pan
  • spatula

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

• Step 3/4

  
  • ⅛ grapefruit
  • ½ orange
  • ½ lime
  • 40 olive oil
  • ½ 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

  
  • 15 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!