Fennel,Citrus and Roasted Beet Salad

By mm_food4me

Ingredients

• 2 small to medium golden beets
• 2 small to medium red beets
• 4 T extra virgin olive oil
• 1 T Dijon mustard
• 1 T champagne vinegar or cider vinegar
• 1 T finely chopped cilantro,plus whole leaves and flowers
• 1/2 t. salt
• 1/2 t/ freshly ground pepper
• 1 medium pink or red grapefruit
• 1 medium navel orange
• 1 medium bulb fennel, cored and thinly slicec
• 2 T chopped pistachios

Details

Servings 4
Adapted from doctoreve.com

Preparation

Step 1

The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod.

Makes:

Preheat oven to 400°F.

When cool enough to handle, peel, trim and cut into wedges.

Whisk oil, mustard, vinegar, chopped cilantro, salt and pepper in a large bowl.

Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over the bowl, cut the segments from their surrounding membranes. (Discard membranes). Repeat with orange.

Add fennel and the beets. Toss to coat.

Serve topped with pistachios and cilantro leaves and flowers or fennel fronds, if desired.

Make Ahead Tip: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.

Per serving: 239 calories; 16 g fat ( 2 g sat , 12 g mono ); 0 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 4 g protein; 6 g fiber; 434 mg sodium; 703 mg potassium.

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