This vibrant, vitamin C-packed salad is an excellent accompaniment to any brunch spread. We like to make it during the winter when citrus is juicy and at its seasonal peak. The combination of the tart citrus, sweet roasted beets, crunchy greens and the creamy feta-yogurt is our ideal balance of sweet and savory. You can serve it alongside an eggy breakfast casserole, a stack of gluten-free pancakes or a spicy shakshuka.
Beets are a good source of fiber and contain nitrates, which can help dilate your blood vessels, improving your blood flow and potentially lowering blood pressure.
Active time: 35 minutes Total time: 1 hour
Beet and Citrus Salad With Feta Yogurt
Ingredients
- 3 medium red and yellow beets (388g), trimmed
- 1/4 cup (60ml) olive oil
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup (173g) 2% Greek yogurt
- 1/2 cup (80g) crumbled feta cheese
- 1 ruby red grapefruit
- 1 navel orange
- 1 blood orange
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot
- 1 cup (30g) baby arugula, packed
- 1/2 small head radicchio, leaves separated and torn into large pieces
Optional garnish
- Pomegranate seeds
- Flaky sea salt
Directions
Preheat the oven to 400ºF (204ºC). Lay out a large sheet of aluminum foil. Place the beets in the middle of the foil and drizzle with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Wrap the foil tightly and set in a small baking dish or on a rimmed baking sheet. Roast the beets for 50–60 minutes, checking every 20 minutes. Beets are done when easily pierced with the tip of a paring knife. Let cool completely.
Meanwhile, in a small bowl, mix the yogurt with the feta, mashing with a fork. Season with salt and pepper.
On a cutting board, set the grapefruit on its side. Using a sharp knife, trim off the top and bottom of the grapefruit, being careful not to cut too much into the flesh. Set it cut side up. Using a sharp knife and working around the grapefruit, cut between the flesh and the pith, following the fruit’s contour. Discard the peel and pith. Set the grapefruit on its side and slice 1/4-inch thick. Transfer to a plate and repeat this process with the oranges.
When you are finished slicing the citrus, pour any accumulated citrus juice on the cutting board or plate into a small bowl. You want 2 tablespoons of juice. If needed, squeeze juice from one of the citrus slices. Add the mustard, shallot and a generous pinch of salt and pepper and whisk until smooth. While whisking constantly, stream in the remaining 3 tablespoons of olive oil. Season the citrus vinaigrette with salt and pepper.
Unwrap the beets and, using a paper towel, peel off the skin. Slice into 1/2-inch wedges.
On a large platter, smear the feta yogurt in an even layer. Top with the citrus slices and roasted beets. Season with salt and pepper. Pile the arugula and radicchio on top and drizzle with the citrus vinaigrette. Garnish with pomegranate seeds, a sprinkle of flaky sea salt and more black pepper. Serve immediately.
Serves: 4 | Serving Size: About 2 cups
Nutrition (per serving): Calories: 298; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 10g; Cholesterol: 16mg; Sodium: 581mg; Carbohydrate: 24g; Dietary Fiber: 6g; Sugar: 17g; Protein: 10g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
