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white platter with arugula, spinach, grapefruits, sliced beets and avocado, with wooden salad forks, a white bowl with salad dressing, a small bowl of salt, a bowl of kumquats, one half of a grapefruit and a package of spinach and arugula

Roasted Beet and Citrus Salad (AIP, Whole30, vegan)


  • Author: Nicole @healmedelicious
  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Description

This Roasted Beet and Citrus Salad is a beautiful, vibrant and deliciously festive winter salad that is AIP, paleo, Whole30 and vegan.


Ingredients

Scale

Salad

  • 1 5oz package Earthbound Farm Organic Baby Spinach & Baby Arugula
  • 2 large ruby red grapefruits, segmented (reserve juice)
  • 5 medium red beets, roasted and sliced into 1-inch wedges
  • 1/2 cup sliced kumquats or 1 orange, segmented
  • 1/3 cup toasted coconut flakes 
  • 1 avocado, thinly sliced 
  • 1 small red onion, finely sliced 

Dressing

  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil 
  • 1/2 tsp sea salt
  • 1 large clove garlic, crushed 
  • 1 TBSP fresh basil, finely chopped 
  • 1/2 tsp dried oregano 

Instructions

Beets 

  1. Wash and scrub beets with skins on. Cut off the stems and the top of each beet and drizzle with olive oil and sea salt. Roasted in a 450-degree oven for 45-60 minutes or until fork tender. 
  2. Once your beets have cooled, slide the skins off with your fingers and slice into wedges. Sprinkle with sea salt and set aside. 

Grapefruits 

  1. Segment grapefruits by removing the membranes and piths. Reserve juice for dressing. 

Dressing 

  1. To make dressing, combine grapefruit juice, apple cider vinegar, olive oil, sea salt, crushed garlic, fresh basil and oregano in a large mason jar. Cover lid and shake to combine.

Salad 

  1. On a large platter or wide and flat salad bowl, lay out baby spinach and baby arugula, followed by the roasted beets, avocado, grapefruit, kumquats, sliced red onion. 
  2. Pour dressing over salad and garnish with toasted coconut flakes and fresh sea salt. Toss right before serving. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Salads

Keywords: aip, paleo, vegan, whole30, winter salad, holiday, grapefruit, roasted beet