Beet salad with citrusy dressing

Based on 45 ratings
Julie

Julie

Editor-in-Chief

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

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.
    • 10 g mint
    • 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)
    • orange (juice)
    • 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 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!