Roasted Grapefruit Beet Salad
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Simply Scratch · by Laurie McNamara

Roasted Grapefruit Beet Salad

NUTRITION · PER SERVING95M COOK
CAL 36%·PRO 45%
CARBS 85G47% OF CAL
22G FIBER33G OTHER30G TOTAL SUGAR
FAT 35G44% OF CAL
5G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A jewel-toned salad of roasted beets and grapefruit, chickpeas, avocado, and pomegranate on power greens with a simple vinaigrette. Festive and full of spiced warm aromatics.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 small bunch beets (about 3 beets)
  • 2 cloves garlic (smashed and peeled)
  • 1 teaspoon olive oil
  • olive oil
  • 2 grapefruits (segmented and juice reserved)
  • 51 ounces canned chickpeas (rinsed, drained and patted dry)
  • kosher salt (to taste)
  • black pepper (freshly ground, to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 5 ounces salad greens
  • 1/2 red onion (shaved (sliced) thin)
  • 1 large avocado (sliced)
  • 1/2 cup pomegranate arils
  • 1/3 cup sliced almonds (toasted )
  • 2 ounces goat cheese (freshly crumbled (I used honey goat cheese))
  • 6 tablespoons olive oil
  • 3 tablespoons grapefruit juice (reserved )
  • 1 tablespoon champagne vinegar (or white wine vinegar)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly ground )
PREP
60M
SODIUM
957MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.