Roasted Beet and Citrus Salad
- 3 medium beets, peeled and diced into 1-inch chunks (4 cups)
- 2 Tbsp canola oil (divided)
- 2 cups packed spinach leaves
- 2 cups canned ruby red grapefruit segments in water or own juice, drained
- 1, (15-ounce) can mandarin orange segments (in water, drained)
- 1 tablespoon chopped red onion
- 2 Tbsp chopped parsley
- 2 Tbsp red wine vinegar
- 1/8 teaspoon salt
Serves: 4
Preheat oven to 400 degrees F. Prepare a baking sheet by lining it with foil and coating foil with cooking spray. Use a peeler to remove the peel from each beet. Trim and discard the ends of each beet. Dice each beet into 1-inch chunks. Transfer beets to the prepared baking sheet and drizzle with 1 tablespoon oil. Roast until softened (tender when a knife goes through it), about 45 to 55 minutes. When ready to serve salad, place spinach on the bottom of a serving bowl or platter. Top with drained grapefruit segments and orange segments, along with chopped red onion and chopped parsley. In a small bowl, whisk together 1 tablespoon oil, vinegar, and salt. Pour over the salad and gently toss with tongs. Spoon cooked beets onto the top of the salad. Serve.
Cooking Tip: Did you know beets can also be cooked in the slow cooker? Simply wrap each beet in foil and place as many as will fit in 1 layer into the slow cooker bowl (about 4 to 5 medium beets in a large slow cooker). Cover with lid and cook on high heat until tender, about 4 to 5 hours. From there, peel and trim each beet; then, simply turn into 4 cups chopped beets to use for the salad.
Keep it Healthy: If not in the canned aisle, grapefruit segments can sometimes be found in plastic cups in the produce section. Drained of the juice, they can be a great portable fruit option for a work lunch or kid snack.
Tip: If possible, use a pair of disposable kitchen gloves when peeling and chopped raw beets; otherwise, pink-hued hands will be in your future.
Nutrition Facts (1 serving):
Calories: 170 kcal
Carbs: 26 g
Protein: 3 g
Sodium: 149 mg
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking With Heart ® Program. We used this recipe in a Simple Cooking with Heart Class.
