Roasted Beet and Citrus Salad

Taste the flavors of fall and feel good about it at the same time.



Kristin Andrus shares harvest salads that are anything but boring.

Beet Harvest Salad
2 Red and 2 yellow beets
1 Avocado
1 Grapefruit
1 orange
1 lemon
1/2 C pistachios, shelled
Shallot, minced
Ricotta cheese
Extra Virgin Olive Oil
Brown sugar
Rosemary or thyme (optional)
S&P

Roast beets (or buy pre-cooked) and quarter. Slice orange and grapefruit into segments and reserve the juice. Slice avocado into chunks. Chop pistachios.



For dressing:

combine orange juice, grapefruit juice, lemon juice, shallots, a little brown sugar, and chopped pistachios. Add olive oil and S&P for taste.



On the serving dish, spread 2/3 of ricotta on plate and top with beet, avocado, orange, grapefruit and dressing. Top with more ricotta and pistachios.
Mid-week Fall Salad
Kale
Spinach
Brussels sprouts
Squash/sweet potato
Root vegetables
Bacon
Pear
Apple
Orange
Grapefruit
Cranberries
Blue cheese
Walnuts
Almonds
Pistachios
Pumpkin seeds
Hearty grains
Quinoa, Farro, Lentils
Dressing:
Apple cider
Maple syrup
Balsamic vinegar
Mustard
Apple cider vinegar
Citrus juices
Honey

Find more of Kristin’s recipes on Instagram @kristinandrus

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