Recipe of the Week: Beet & Grapefruit Salad

Recipe of the Week: Beet & Grapefruit Salad

How often does your dinner mostly consist of fresh, vibrant produce? The nutrients and fiber found in greens and veggies are vital and delicious! Give this salad a try and add some sliced, grilled chicken breast for added protein. Hopefully this recipe will inspire you to include more veggies and greens in every meal!

Serves 6

Courtesy of RealHealthyRecipes.com

What you need..

  • 3 red beets
  • 3 yellow beets
  • 3 grapefruits
  • 3 mandarin oranges
  • 2 tablespoons olive oil
  • ⅛ teaspoon Liquid Stevia
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 6 cups Baby Arugula, fresh
  • ¼ cup pistachios, chopped

Instructions:

  • Preheat oven to 350 degrees F. Trim the beets, wash and place in an 8x8 casserole pan with ¼ cup of water. Cover with aluminum foil and bake for an hour, until tender. Remove from the oven, uncover and cool completely. Peel the beets and slice into wedges.
  • Cut the ends off the grapefruits, and slice off the peel and the white pith. Remove cut into segments and peel the membrane off each slice. Reserve ¼ cup of grapefruit juice.
  • Whisk together the olive oil, stevia, vinegar, sea salt, black pepper and reserved grapefruit juice. Toss the dressing with the beets and grapefruit wedges.
  • Arrange the arugula on a platter. Top with the beet and grapefruit mixture and sprinkle with pistachios.

Nutrition
One serving equals 142 calories, 6g fat, 15g carbohydrate, 4g fiber, and 2g protein.

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