Beet-and-Citrus Salad

Name: Beet-and-Citrus Salad
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 1 liters loosely packed arugula; 3 medium sizes fresh beets; 0 teaspoons freshly ground black pepper; 3 Ruby Red grapefruit; 1 teaspoon kosher salt; 2 Tbsps maple syrup; 59 milliliters olive oil; 59 milliliters coarsely chopped pistachios; 2 Tbsps white wine vinegar

Beet-and-Citrus Salad might be just the side dish you are searching for. One serving contains 121 calories, 2g of protein, and 7g of fat. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegan diet. Head to the store and pick up ruby grapefruit, pistachios, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Preheat oven to 35

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Oven

Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan.

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Beet

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Frying Pan

Add 1/4 cup water, and cover with aluminum foil.

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Water

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Aluminum Foil

Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).

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Oven

Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife.

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Grapefruit

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Knife

Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit.

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Fruit

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Cutting Board

Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.

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Grapefruit

Juice