BEET SALAD WITH MIXED GREENS

Beet Salad with Mixed Greens image

Mustard greens salad with great flavor.

Provided by Di

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

1 bunch red beets, trimmed and washed
2 tablespoons extra-virgin olive oil, divided
sea salt and cracked black pepper to taste
2 cups chopped fresh mustard greens
2 cups chopped beet greens
2 cups chopped romaine lettuce
1 medium grapefruit, segmented
¼ cup chopped red onion, or to taste
¼ cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon lemon juice, or to taste
2 tablespoons crumbled goat cheese, or to taste
1 tablespoon chopped fresh dill, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 13.6 g, Cholesterol 1.9 mg, Fat 14.8 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 100.9 mg, Sugar 8.3 g