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Roasted Beet and Citrus Salad

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Roasted Beet and Citrus Salad

This magnificent magenta salad is filled with the tartness of ruby red grapefruit and the earthiness of beets, and it tastes as good as it looks.

Ingredients

Servings  8   Serving Size   1/2 cup

  • Cooking spray
  • 3 medium beets, peeled, ends trimmed, diced into 1-inch pieces (about 4 cups)
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • 2 tightly packed cups spinach
  • 2 cups ruby red grapefruit segments, canned in water, drained
  • 1 cup mandarin orange segments, canned in water, drained
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped red onion
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F. Line a large baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  2. Place the beets on the baking sheet. Drizzle 1 tablespoon oil over the beets. Roast for 45 to 55 minutes, or until the beets are softened (can easily be pierced with the tip of a sharp knife).
  3. Place the spinach in a serving bowl or on a large platter. Top with the grapefruit and mandarin oranges. Sprinkle with the parsley and onion.
  4. In a small bowl, whisk together the vinegar, salt, and remaining 1 tablespoon oil. Pour the dressing over the salad. Using tongs, gently toss to coat.
  5. Spoon the roasted beets over the salad.

Cooking Tip: To slow cook beets, wrap each beet in aluminum foil. Arrange the beets in a single layer in the slow cooker. Cook, covered, on high for 4 to 5 hours, or until the beets are tender when pierced with the tip of a sharp knife. When the beets are done cooking and are cool enough to handle, trim, peel, and chop them.

Keep it Healthy: Grapefruit can interact with a number of medications, including many heart medicines. Be sure to check with your doctor or pharmacist it you take any medication. If necessary, omit the grapefruit. Instead use 1 15-ounce can mandarin orange segments, canned in water and drained, or 1 20-ounce can pineapple chunks packed in their own juice.

Tip: It's best to wear disposable kitchen gloves when peeling and dicing raw beets. Or, peel beets under running water. Both will help you avoid having the beet juice stain your hands.

Nutrition Facts

Roasted Beet and Citrus Salad
CaloriesCalories
170 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
3g Per Serving

Nutrition Facts

Calories 170
Total Fat 7.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 149 mg
Total Carbohydrate 26 g
Dietary Fiber 3 g
Sugars 22 g
Protein 3 g

Dietary Exchanges
1 1/2 fruit, 1 vegetable, 1 1/2 fat

 
This magnificent magenta salad is filled with the tartness of ruby red grapefruit and the earthiness of beets, and it tastes as good as it looks.

Nutrition Facts

Roasted Beet and Citrus Salad
CaloriesCalories
170 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
3g Per Serving
×
Calories 170
Total Fat 7.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 149 mg
Total Carbohydrate 26 g
Dietary Fiber 3 g
Sugars 22 g
Protein 3 g

Dietary Exchanges
1 1/2 fruit, 1 vegetable, 1 1/2 fat

Ingredients

Servings  8   Serving Size   1/2 cup

  • Cooking spray
  • 3 medium beets, peeled, ends trimmed, diced into 1-inch pieces (about 4 cups)
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • 2 tightly packed cups spinach
  • 2 cups ruby red grapefruit segments, canned in water, drained
  • 1 cup mandarin orange segments, canned in water, drained
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped red onion
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F. Line a large baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  2. Place the beets on the baking sheet. Drizzle 1 tablespoon oil over the beets. Roast for 45 to 55 minutes, or until the beets are softened (can easily be pierced with the tip of a sharp knife).
  3. Place the spinach in a serving bowl or on a large platter. Top with the grapefruit and mandarin oranges. Sprinkle with the parsley and onion.
  4. In a small bowl, whisk together the vinegar, salt, and remaining 1 tablespoon oil. Pour the dressing over the salad. Using tongs, gently toss to coat.
  5. Spoon the roasted beets over the salad.

Cooking Tip: To slow cook beets, wrap each beet in aluminum foil. Arrange the beets in a single layer in the slow cooker. Cook, covered, on high for 4 to 5 hours, or until the beets are tender when pierced with the tip of a sharp knife. When the beets are done cooking and are cool enough to handle, trim, peel, and chop them.

Keep it Healthy: Grapefruit can interact with a number of medications, including many heart medicines. Be sure to check with your doctor or pharmacist it you take any medication. If necessary, omit the grapefruit. Instead use 1 15-ounce can mandarin orange segments, canned in water and drained, or 1 20-ounce can pineapple chunks packed in their own juice.

Tip: It's best to wear disposable kitchen gloves when peeling and dicing raw beets. Or, peel beets under running water. Both will help you avoid having the beet juice stain your hands.
 

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