Beet Salad with Mixed Greens

Beet greens, mustard greens, and romaine lettuce are tossed in a citrusy dressing and topped with crumbled goat cheese and roasted beets in this easy, flavorful salad.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 193 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.

Step 6

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.

Step 7

Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.