Beet salad with citrusy dressing

Name: Beet salad with citrusy dressing
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4 Servings
Cuisine: american
Ingredients: 2 lbs roasted beets (peeled); 0.5 oz mint; 0.33 cup pine nuts; 0.25 grapefruit (juice); 1 orange (juice); 1 lime (juice and zest); 0.33 cup olive oil; 1 tbsp honey; 0.33 cup creamy goat cheese; salt; pepper

Based on 55 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

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

Utensils

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

How-To Videos

Nutrition per serving

Cal
400

Protein
8 g

Fat
30 g

Carb
30 g

Step 1/4
- 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
- 50 g pine nuts
- small frying pan
Toast the pine nuts over medium heat until golden brown. Set aside.
Step 3/4
- 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!