Beet salad with citrusy dressing

Beet salad with citrusy dressing

Based on 39 ratings

Difficulty

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

Ingredients

Servings:-4+
1 kg roasted beets (peeled)
20 g mint
50 g pine nuts
¼ grapefruit (juice)
orange (juice)
lime (juice and zest)
80 ml olive oil
1 tbsp honey
30 g creamy goat cheese
salt
pepper
Metric
Imperial

Utensils

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

Enjoy with

Sauvignon Blanc
Sauvignon Blanc's characteristic grapefruit bouquet plays nicely off this dish's citrusy dressing.

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 mint
  • 1 lime (zest)
  • 30 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 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

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 crumbled goat cheese
  • 10 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!