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.
Servings: 4 people
Ingredients
- large grapefruit
- medium cara cara or blood orange
- large orange
- 2 medium cooked whole beets
- large avocado
- 3 tablespoon of lemon juice
- 2 tablespoons of extra virgin olive oil
- 1/3 cup of crumbled feta
- salt to taste
Instructions
- 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!