Citrus Beet Salad
By: Munchin with Mu...
Published: Monday, February 27, 2012 - 8:08am

Ingredients




5 medium beets, stems removed
1 Tbsp. olive oil
1 Tsp. balsamic vinegar
1 grapefruit, peeled
1 cup sprouts
¼ cup pumpkin seeds
¼ cup goat cheese, crumbled

Preparation

1 Wash beets and pat dry. Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch. Place the pouch on a cookie sheet and bake until beets are tender. Cooking time varies on the size of the beets. After 30 minutes, pierce the beets with a fork. If they are still hard, return to the oven and test them every 15 minutes until they are tender. 2 Remove from oven and stand until they are cool enough to handle. Use your hands to peel away the skin. Slice into bite size wedges and drizzle with balsamic vinegar. 3 Line the bottom of a large bowl with sprouts and top with beets and grapefruit. Sprinkle with pumpkin seeds and goat cheese. 4 Serve immediately.

About

Roasted beet and grapefruit salad with sprouts, goat cheese and pumpkin seeds. A refreshing, seasonal salad just in time for spring