Citrus Salad

Colorful and flavorful citrus salad is ready in just minutes.

Course Salad

Cuisine American, Western

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 25

Assembly Time 5

Total Time 40

Servings

Calories 264kcal

Preheat oven to 425 degrees F / 218 degrees C.
Place the beets on a sheet pan, add the olive oil and salt, then toss together to combine.
Place in the oven and roast for 20-25 minutes, turning them over halfway through the cooking time. The beets are done with you see they are fork-tender and the edges have started to caramelize.
While beets are cooking, make the dressing by combining apple cider vinegar, salt, grated garlic, dijon mustard, and thyme in a small bowl. While whisking continuously, slowly add the olive oil.
Remove beets from the oven and set them aside.
Assemble the salad by placing salad greens on a serving platter, then layering with roasted beets and slices of orange, grapefruit, and red onion.
Top with goat cheese crumbles, and then drizzle on the dressing just before serving.

Slice fruit thin. Make sure fruit is sliced thinly into ¼-inch thick slices. These are much easier to eat.
Serve immediately. This is best served fresh, as leftovers don't keep very well. So prepare just before serving.
Use the freshest product. For the best results, use the freshest citrus fruit you can find. Store them in your refrigerator crisper drawer and discard if the fruit looks old and dry and has blemishes.
Prepare fruit well beforehand. Be sure to remove the pith and rind from the fruit before using as these will be bitter.
To make this quicker and easier, start with store-bought roasted beets. Make sure to only use roasted beets stored in water (not vinegar which will add extra sharpness to the salad).
Storage - Keep the dressing in an airtight container inside the fridge for 3-4 days. The assembled salad should be consumed within 24 hours.
There are 7 WW Blue Plan SmartPoints in one serving of this.