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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. It isn’t just gorgeous to look at, but also tasty to eat. Pair with grilled or broiled fish, if desired.



4 Servings

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Quick Tips

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Cooking Tip: Did you know beets can also be cooked in the slow cooker? Simply wrap each beet in foil and place as many as will fit in 1 layer into the slow cooker bowl (about 4 to 5 medium beets in a large slow cooker). Cover with lid and cook on high heat until tender, about 4 to 5 hours. From there, peel and trim each beet; then, simply turn into 4 cups chopped beets to use for the salad.

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Keep it Healthy: If not in the canned aisle, grapefruit segments can sometimes be found in plastic cups in the produce section. Drained of the juice, they can be a great portable fruit option for a work lunch or kid snack.

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Tip: If possible, use a pair of disposable kitchen gloves when peeling and chopped raw beets; otherwise, pink-hued hands will be in your future.


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Nutrition Facts

Calories 170
Total Fat 7.4 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.5 g
Cholesterol 0.0 mg
Sodium 149 mg
Total Carbohydrate 25.9 g
Dietary Fiber 3.4 g
Sugars 22.1 g
Protein 3.0 g
Dietary Exchanges
1 1/2 fat, 1 1/2 fruit, 1 vegetable

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