Roasted beet salad with citrus segments, pumpkin seeds, and grapefruit gremolata
Beets and citrus are an incredible combination for a reason! This salad brings them together in the best possible way, with a drizzle of bright grapefruit gremolata dressing to add a pop of zest you will want to eat all season long.
YIELDS
4
TO
5
Ingredients
- 3 medium-sized red beets
- 3 medium-sized golden beets
- 2 large navel oranges
- 2 blood oranges
- 1 grapefruit, zested
- 1/3 cup olive oil
- 1 bunch flat-leaf parsley
- 1 garlic clove
- 1/2 cup roasted salted pumpkin seeds
- 1/2 cup crumbled feta
Directions
- Preheat oven to 400ºF.
- Individually wrap beets in foil, place on a baking sheet, and roast for 45 to 60 minutes, depending on the size of the beets, or until tender.
- Once cooled, peel and cut the beets into wedges.
- Segmented juices are reserved for the navel oranges, blood oranges, and grapefruit.
- Combine reserved citrus juices with olive oil and salt and pepper.
- Combine grapefruit zest with garlic and parsley.
- Place beet wedges on a large serving platter and season well with salt and pepper. Add citrus segments. Drizzle over the dressing. Top with grapefruit gremolata, pumpkin seeds, and crumbled feta. Enjoy!
