Lunch Recipe

Beet Salad with Mixed Greens

Mustard greens salad with great flavor.

INGRIDIENT

1 bunch red beets, trimmed and washed

2 tablespoons extra-virgin olive oil, divided

sea salt and cracked black pepper to taste

2 cups chopped fresh mustard greens

2 cups chopped beet greens

2 cups chopped romaine lettuce

1 medium grapefruit, segmented

¼ cup chopped red onion, or to taste

¼ cup extra-virgin olive oil

1 clove garlic, minced

1 teaspoon lemon juice, or to taste

2 tablespoons crumbled goat cheese, or to taste

1 tablespoon chopped fresh dill, or to taste

DIRECTION

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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

Step: 6

Combine

Step: 7

, 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.

Step: 8

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

NUTRITION FACT

Per Serving: 193 calories; protein 3g; carbohydrates 13.6g; fat 14.8g; cholesterol 1.9mg; sodium 100.9mg.

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