Brighten and lighten up all those heavy holiday dishes with this gorgeous beet and citrus salad.
Plant based, low calorie, low fat, and gluten free, this colorful salad is sure to be a crowd-favorite!
Beet and citrus salad
Servings: 4
Calories: 210kcal
Ingredients
- 2 small red beets
- 2 small golden beets
- 1 grapefruit
- 1 navel orange
- 1 blood orange
- 1 lime
- 2 tablespoons mint chopped
- 2 tablespoons basil chopped
- 1/4 cup pistachios no shell
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- fresh ground pepper, to taste
Instructions
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Place a large pot on the stove and add the beets. Cover the beets completely with water and bring to a boil over high heat. Boil until tender, about 30 to 40 minutes. Once tender, drain, and let the beets cool.
-
While the beet are cooling cut the tops and bottoms off the citrus fruits so that they can stand up on a cutting board. Using a paring knife, cut off the peels of the fruits, similar to cutting a melon. Next lay the fruits down and slice into rounds (the slices will come out more like stars). You can also cut them into segments if you prefer. Set aside.
-
Once the beets are cool enough to handle, scrub the beets with a paper towel to remove the skins. I recommend wearing gloves and doing this over the sink to avoid staining your countertop. Once the peels are removed, place the beets on a cutting board and slice into rounds.
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On a large platter or plate, arrange the beets and citrus slices, alternating colors and shapes. Sprinkle the pistachios and chopped herbs over the salad. Next, drizzle the olive oil and maple syrup over the salat and sprinkle salt on top. Enjoy immediately, or store in the fridge for up to 3 days.
Notes
Nutrition facts
Serving size: 1/4 of recipe | Calories per serving: 210
10 grams fat (2 grams saturated fat), 0 mg cholesterol, 264 mg sodium, 28 grams carbohydrates, 5 grams fiber, 18 grams sugar, 4 grams protein
Katie Cellucci
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