Description
Roasted Beet & Citrus Carpaccio Salad is a vibrant and refreshing dish that’s perfect for a light lunch or side. Tender roasted beets and juicy citrus slices are arranged in a carpaccio-style salad, dressed in a zesty vinaigrette.
Ingredients
– 4 medium beets, peeled and thinly sliced
– 2 oranges, peeled and thinly sliced
– 1 grapefruit, peeled and thinly sliced
– 2 cups mixed greens
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss the beet slices with 1 tablespoon of olive oil and season with salt and pepper.
3. Spread the beet slices on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. Allow the roasted beets to cool completely.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, white wine vinegar, Dijon mustard, and honey. Season with salt and pepper.
6. Arrange the roasted beet slices and citrus slices on a serving platter or individual plates.
7. Drizzle the vinaigrette over the salad and top with the mixed greens.
8. Serve immediately and enjoy!
Notes
For a creamier dressing, you can add a tablespoon of Greek yogurt to the vinaigrette. Garnish with toasted nuts or crumbled feta cheese for extra flavor and texture.
- Prep Time: 15
- Cook Time: 25
- Category: Salads and Bowls
- Method: Roasting, Salad
- Cuisine: Mediterranean