• 703-462-9258
  • Contact

    Let's Keep In Touch! X

    ADDRESS 7921 JONES BRANCH DR (G level) Suite LL01 MCLEAN, VA 22102

    LEAVE A COMMENT

    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.

OUR BLOG

Colorful September Salad: Roasted Beet & Citrus

Colorful September Salad: Roasted Beet & Citrus

By Geoff Robison | In Recipes | on September 7, 2017
Roasted Beet and Citrus Salad with Mustard Vinaigrette
Yields 6
Savor the taste of Summer just a little bit longer with this farm fresh salad that is the perfect balance of savory and sweet – making every bite more interesting than the next. Healthy and super refreshing, our roasted beet and citrus salad mixes roasted golden and red beets, blood orange and valencia oranges, ruby red grapefruit, shaved fennel, pistachio crumble, and a mustard vinaigrette all on top of loads of mixed greens.
Write a review
Print
189 calories
22 g
0 g
11 g
4 g
1 g
267 g
517 g
12 g
0 g
9 g
Nutrition Facts
Serving Size
267g
Yields
6
Amount Per Serving
Calories 189
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 517mg
22%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
26%
Sugars 12g
Protein 4g
Vitamin A
18%
Vitamin C
68%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 small red beets, peeled and sliced into 6 wedges each
  2. 3 small golden beets, peeled
  3. 4-5 cups mixed greens
  4. 1 blood orange, peel removed and sliced into rounds
  5. 2 valencia oranges, peel removed and thinly sliced into rounds
  6. 1 ruby red grapefruit, peel removed and thinly sliced into rounds
  7. 1 fennel bulb, shaved
  8. 2-3 tablespoons pistachios, coarsely chopped
  9. Optional: 2-3 tablespoons microgreens
  10. 1 tablespoon dijon or honey mustard
  11. 1 tablespoon apple cider vinegar
  12. ¼ cup olive oil plus more for coating the beets
  13. 1 teaspoon salt
  14. ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat the oven to 400ºF.
  2. Toss the beets in a couple of tablespoons of olive oil. Place the beets on a foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Let cool.
  3. Layer together the mixed greens, beets, orange and grapefruit slices, and shaved fennel.
  4. Whisk together the mustard, vinegar, olive oil, salt, and pepper. Drizzle over the vegetables.
  5. Sprinkle with pistachios and microgreens, and serve.
beta
calories
189
fat
11g
protein
4g
carbs
22g
more
Adapted from Small Plates & Sweet Treats
Custom Kinetics http://customkinetics.com/

No Comments to "Colorful September Salad: Roasted Beet & Citrus"