Beet Salad with Mixed Greens recipe

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Ingredients

1 bunch red beets, trimmed and washed
2 tablespoons extra-virgin olive oil, divided
sea salt and cracked black pepper to taste
2 cups chopped fresh mustard greens
2 cups chopped beet greens
2 cups chopped romaine lettuce
1 medium grapefruit, segmented
¼ cup chopped red onion, or to taste
¼ cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon lemon juice, or to taste
2 tablespoons crumbled goat cheese, or to taste
1 tablespoon chopped fresh dill, or to taste

Nutrition Info

193.3 calories
carbohydrate: 13.6 g
cholesterol: 1.9 mg
fat: 14.8 g
fiber: 4.1 g
protein: 3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 100.9 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.

  2. Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.

  3. Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.

  4. Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.

  5. Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.

  6. Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl, mix well. Season with salt and pepper.

  7. Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.

Recipe Yield

6 servings

Recipe Note

Mustard greens salad with great flavor.

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