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Roasted beet and citrus salad with mustard vinaigrette

Sarah Menanix (adapted from Small Plates & Sweet Treats)
  • minutes
  • Serves 6

INGREDIENTS

3

Beets, small red

1

Blood orange

1

Fennel, bulb

3

Golden beets, small

4 cups

Greens, mixed

2

Valencia oranges

1 tbsp

Dijon or honey mustard

1/2 tsp

Black pepper, freshly ground

1 tsp

Salt

1 tbsp

Apple cider vinegar

1/4 cup

Olive oil plus more

2 tbsp

Pistachios

1

Ruby red grapefruit, peel removed and thinly sliced into rounds