Beet and Citrus Salad

Serves: 4
Total Calories: 152


2 large chioggia beets scrubbed
2 large golden beets scrubbed
4 large oranges peeled and cut into half moons
2 grapefruit segmented
1 medium jicama peeled and diced
4 ounces baby arugula
1 stalk celery with leaves, diced
1/4 cup shelled pumpkin seed toasted


Steam the chioggia and golden beets until a paring knife inserted in the center of a beet can be removed without resistance. Let cool. When cool enough to handle, peel the beets by rubbing off the skin with your fingers and slice the beets into half-moons.

Put the beets, oranges, grapefruits, jicama, arugula, and celery in a large bowl and toss until well combined. Spoon into salad bowls and sprinkle with the pumpkin seeds. Serve immediately.

Note: Red beets can be used to replace the chioggia and golden beets. However, the red color will bleed, and the salad will not have the same attractive appearance.

Nutritional Facts:

Serves: 4
Total Calories: 152
Calories from Fat: 0

This Beet and Citrus Salad recipe is from the Bravo Cookbook. Download this Cookbook today.

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