Name: Beet Salad with Mixed Greens
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Red beets, trimmed and washed - 1 bunch; Extra-virgin olive oil, divided - 2 tablespoons; Sea salt and cracked black pepper to taste - 2 tablespoons; Chopped fresh mustard greens - 2 cups; Chopped beet greens - 2 cups; Chopped romaine lettuce - 2 cups; Grapefruit, segmented - 1 medium; Chopped red onion, or to taste - ¼ cup; Extra-virgin olive oil - ¼ cup; Garlic, minced - 1 clove; Lemon juice, or to taste - 1 teaspoon; Crumbled goat cheese, or to taste - 2 tablespoons; Chopped fresh dill, or to taste - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Beet Salad with Mixed Greens

1. Red beets, trimmed and washed - 1 bunch

2. Extra-virgin olive oil, divided - 2 tablespoons

3. Sea salt and cracked black pepper to taste - 2 tablespoons

4. Chopped fresh mustard greens - 2 cups

5. Chopped beet greens - 2 cups

6. Chopped romaine lettuce - 2 cups

7. Grapefruit, segmented - 1 medium

8. Chopped red onion, or to taste - ¼ cup

9. Extra-virgin olive oil - ¼ cup

10. Garlic, minced - 1 clove

11. Lemon juice, or to taste - 1 teaspoon

12. Crumbled goat cheese, or to taste - 2 tablespoons

13. Chopped fresh dill, or to taste - 1 tablespoon

How to cook deliciously - Beet Salad with Mixed Greens

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.

2. Stage

Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.

3. Stage

Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.

4. Stage

Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.

5. Stage

Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.

6. Stage

Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.

7. Stage

Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.