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Beet and Microgreen Salad with Grapefruit Vinaigrette

Cheryl Lang
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Salad
Servings 1

Ingredients
  

  • 2-3 medium sized beets
  • 1 cup chopped microgreens of your choice
  • 1/4 cup fresh grapefruit juice
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • Pinch of salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees
  • Wash beets
  • Wrap beets loosely in tin foil
  • Place wrapped beets on a baking sheet to catch any juices that may drip
  • Roast beets for 50-60 minutes
  • Meanwhile, chop the microgreens and place them in a bowl
  • Take another bowl and whisk together the grapefruit juice, olive oil, honey, salt, and pepper
  • Place vinaigrette aside until beets are done
  • Take the beets out when finished and let them cool for a few minutes
  • Take the beets out of the tin foil and peel the skins off
  • Slice the beets into bite sized pieces and place into the bowl with the microgreens
  • Drizzle the vinaigrette over the beets and microgreens
  • Mix until beets and microgreens are well-coated
  • Place salad onto a plate
  • Serve and enjoy!