Citrus Salad
User Reviews
5.0
3 reviews
Excellent
Citrus Salad
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Colorful and flavorful citrus salad is ready in just minutes.
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Ingredients
For the salad
- 2 beets peeled and cut into half-inch slices
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 cups (57g) salad greens
- 1 grapefruit peeled and cut into ¼" thick pieces
- 1 orange peeled and cut into ¼" thick pieces
- ½ red onion thinly sliced
- 2 ounces (56g) crumbled goat cheese
For the dressing
- ¼ cup (59ml) olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic grated
- ½ teaspoon salt
- ½ teaspoon fresh thyme minced
Instructions
- Preheat oven to 425 degrees F / 218 degrees C.
- Place the beets on a sheet pan, add the olive oil and salt, then toss together to combine.
- Place in the oven and roast for 20-25 minutes, turning them over halfway through the cooking time. The beets are done with you see they are fork-tender and the edges have started to caramelize.
- While beets are cooking, make the dressing by combining apple cider vinegar, salt, grated garlic, dijon mustard, and thyme in a small bowl. While whisking continuously, slowly add the olive oil.
- Remove beets from the oven and set them aside.
- Assemble the salad by placing salad greens on a serving platter, then layering with roasted beets and slices of orange, grapefruit, and red onion.
- Top with goat cheese crumbles, and then drizzle on the dressing just before serving.
Notes
- Slice fruit thin. Make sure fruit is sliced thinly into ¼-inch thick slices. These are much easier to eat.
- Serve immediately. This is best served fresh, as leftovers don't keep very well. So prepare just before serving.
- Use the freshest product. For the best results, use the freshest citrus fruit you can find. Store them in your refrigerator crisper drawer and discard if the fruit looks old and dry and has blemishes.
- Prepare fruit well beforehand. Be sure to remove the pith and rind from the fruit before using as these will be bitter.
- To make this quicker and easier, start with store-bought roasted beets. Make sure to only use roasted beets stored in water (not vinegar which will add extra sharpness to the salad).
- Storage - Keep the dressing in an airtight container inside the fridge for 3-4 days. The assembled salad should be consumed within 24 hours.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
7mg
(2%)
Sodium
718mg
(30%)
Potassium
385mg
(11%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1439IU
(29%)
Vitamin C
50mg
(56%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 7mg | 2% |
| Sodium | 718mg | 30% |
| Potassium | 385mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1439IU | 29% |
| Vitamin C | 50mg | 56% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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