Beet and Microgreen Salad with Grapefruit Vinaigrette
Beets have a wonderfully unique flavor, and this salad pairs great with the refreshing grapefruit. Best of all, it’s packed with nutrients and is great for a light lunch!
Photo and recipe originally published as Beet and Microgreen Salad with Grapefruit Vinaigrette by Lean Green Nutrition Fiend.
Visit their site for more photos and details on preparation for this recipe.
Beet and Microgreen Salad with Grapefruit Vinaigrette
prep time: 5 min
cook time: 1 hour
Ingredients
2-3 medium sized beets
1 cup chopped microgreens of your choice
1/4 cup fresh grapefruit juice
1/4 cup olive oil
1 teaspoon honey
Pinch of salt and pepper to taste
Preparation
Preheat oven to 400 degrees
Wash beets
Wrap beets loosely in tin foil
Place wrapped beets on a baking sheet to catch any juices that may drip
Roast beets for 50-60 minutes
Meanwhile, chop the microgreens and place them in a bowl
Take another bowl and whisk together the grapefruit juice, olive oil, honey, salt, and pepper
Place vinaigrette aside until beets are done
Take the beets out when finished and let them cool for a few minutes
Take the beets out of the tin foil and peel the skins off
Slice the beets into bite-sized pieces and place them into the bowl with the microgreens
Drizzle the vinaigrette over the beets and microgreens
Mix until beets and microgreens are well-coated
Place salad onto a plate
Serve and enjoy!
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