Description
Roasted Beet & Citrus Carpaccio Salad is a bright, flavorful, and refreshing dish that makes a perfect light meal or side. Thinly sliced roasted beets and citrus are arranged in a visually stunning carpaccio-style presentation, drizzled with a zesty vinaigrette and garnished with greens for a nourishing and satisfying salad.
Ingredients
– 4 medium beets, peeled and thinly sliced
– 2 oranges, peeled and thinly sliced
– 1 grapefruit, peeled and thinly sliced
– 2 cups mixed greens
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions
1. 1. Preheat oven to 400°F (200°C).
2. 2. Wrap the beets in aluminum foil and roast for 40-50 minutes, until tender. Allow to cool, then peel and thinly slice.
3. 3. Arrange the sliced beets and citrus on a large platter in an overlapping, radial pattern.
4. 4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper.
5. 5. Drizzle the vinaigrette over the beet and citrus salad.
6. 6. Top with the mixed greens and serve immediately.
Notes
This salad can be prepared in advance and refrigerated until ready to serve. The roasted beets can be made a day or two ahead of time. For a heartier meal, top the salad with grilled chicken or shrimp.
- Prep Time: 15
- Cook Time: 50
- Category: Main Courses
- Method: Roasting, Salad
- Cuisine: Mediterranean