Recipe: Beet and Citrus Salad

Beet and citrus salad – it’s the perfect way to ring in spring. This salad is light, fresh, and packs a punch. It does require a bit of prep, since roasting the beets does take some time, yet other than that, it’s quick and easy. Plus, it holds up well. We enjoy it for dinner with turkey burgers or even breakfast with poached eggs and toast. Okay, let’s get to slicing.

Ingredients

• large grapefruit
• medium cara cara or blood orange
• large orange
• 2 medium cooked whole beets
• large avocado
• 3 tablespoons of lemon juice
• 2 tablespoons of extra virgin olive oil
• 1/3 of a cup of crumbled feta
• salt to taste

First, if you haven’t done so already, roast the beets until tender. Once they’re cooked and cooled, slice them along with the citrus and avocado. I like slicing the citrus on the whole side, so you can see the star like shape, but you pick. Do what works best for you.

Next, lay all the slices out – beets, citrus, and avocado. Then, drizzle the lemon juice and extra virgin olive oil on, finishing with the crumbled feta. Sprinkle with salt to taste and then eat up!

One of my favourite parts about making this salad is layering all the citrus and beets. Having various colours helps to balance out the look of the salad. The blood oranges were bright purple, almost matching the colour of the beets, this time around. If you’re up for a more sour taste, swap out for lemons or limes, just add a bit more salt to balance out.

The avocado is nice here, too, since the silky richness balances out the earthy beets. And the feta is a fantastic counter-balance to the citrus. Overall, it’s delicious!

This beet and citrus salad also keeps well as leftovers. I had it last week on a weekday for lunch with a piece of toast and it was so good, even 3-4 days after.

I hope you have a favourite go-to salad that you love! My favourites are those filled with colour, texture, and of course, flavour! Thanks for stopping by and happy salad making.