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  4   Serving Size   2 cups

  • Cooking spray
  • 3 medium beets, trimmed, peeled, and diced into 1-inch chunks (about 4 cups)
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • 2 cups packed spinach leaves
  • 2 cups canned ruby red grapefruit segments packed in water or their own juice, drained
  • 1 15-ounce can mandarin orange segments packed in water or their own juice, drained
  • 2 tablespoons chopped 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 coat the foil with cooking spray.
  2. Put the beets on the baking sheet. Drizzle with 1 tablespoon oil. Roast for 45 to 55 minutes, or until the beets are tender when pierced with a fork.
  3. When the beets are almost done, place the spinach in a serving bowl or on a large platter. Top with the grapefruit and orange segments. Sprinkle with the parsley and red onion.
  4. In a small bowl, whisk together the remaining 1 tablespoon oil, vinegar, and salt. Pour over the salad, tossing to coat. Top with the beets.

Cooking Tip: To cook beets in a slow cooker, 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 a fork. 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. Use an additional 15-ounce can mandarin orange segments or 1 20-ounce can pineapple chunks packed in their own juice to replace the grapefruit if desired.

Tip: Peel beets under running water to prevent the beet juice from staining your hands or wear disposable plastic gloves.

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  4   Serving Size   2 cups

  • Cooking spray
  • 3 medium beets, trimmed, peeled, and diced into 1-inch chunks (about 4 cups)
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • 2 cups packed spinach leaves
  • 2 cups canned ruby red grapefruit segments packed in water or their own juice, drained
  • 1 15-ounce can mandarin orange segments packed in water or their own juice, drained
  • 2 tablespoons chopped 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 coat the foil with cooking spray.
  2. Put the beets on the baking sheet. Drizzle with 1 tablespoon oil. Roast for 45 to 55 minutes, or until the beets are tender when pierced with a fork.
  3. When the beets are almost done, place the spinach in a serving bowl or on a large platter. Top with the grapefruit and orange segments. Sprinkle with the parsley and red onion.
  4. In a small bowl, whisk together the remaining 1 tablespoon oil, vinegar, and salt. Pour over the salad, tossing to coat. Top with the beets.

Cooking Tip: To cook beets in a slow cooker, 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 a fork. 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. Use an additional 15-ounce can mandarin orange segments or 1 20-ounce can pineapple chunks packed in their own juice to replace the grapefruit if desired.

Tip: Peel beets under running water to prevent the beet juice from staining your hands or wear disposable plastic gloves.

Healthy Recipes for the Heart

Healthy Recipes for the Heart

This digest-size recipe booklet contains 28 recipes, including Baked Flautas, Carne Asada with Chimichurri Sauce, Macaroni and Cheese with Spinach, Vegetable Migas, Jerk Tilapia Tacos with Zoodle Slaw, and Slow Cooker Thai Chicken Soup; blood pressure info and AHA recommended blood pressure levels; Blood Pressure Measurement Instruction infographic; an inspiring personal story shared by a GR Real Woman; full-color interior and photos; glossy cover; AHA dietary and lifestyle recommendations; Go Red Get Fit info; updated messaging and info about GRFW; and warning signs for heart attack and stroke.

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