You can never have too many side dish recipes, so give Citrus Beet Salad a try. This recipe serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 212 calories, 8g of protein, and 9g of fat per serving. For $2.12 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 8 people have made this recipe and would make it again. A mixture of pumpkin seeds, olive oil, sprouts, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is good. Users who liked this recipe also liked Beet-and-Citrus Salad, Citrus Beet Salad, and Roasted Beet and Citrus Salad.
Wash beets and pat dry. Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch. Place the pouch on a cookie sheet and bake until beets are tender. Cooking time varies on the size of the beets. After 30 minutes, pierce the beets with a fork. If they are still hard, return to the oven and test them every 15 minutes until they are tender.
Remove from oven and stand until they are cool enough to handle. Use your hands to peel away the skin. Slice into bite size wedges and drizzle with balsamic vinegar.
Line the bottom of a large bowl with sprouts and top with beets and grapefruit. Sprinkle with pumpkin seeds and goat cheese.
Serve immediately.
