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Lilly’s Table

 
 
Avocado Tahini Dressing
© Lillys-Table.com Photo of Citrus & Beet Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Citrus & Beet Salad

from Portobello Burgers with Avocado Tahini, Citrus & Beet Salad, the Week of March 2, 2014.
View the next recipe for this meal.

Shredded beets, carrots, grapefruit and blood oranges create a colorful palate of crimson & amber splashed throughout the lettuce. If blood oranges are a challenge to find, simply use regular oranges.

Ingredients

  • 1 clove garlic, finely minced
  • 1 tablespoon apple cider vinegar
  • 2 blood oranges, or navel oranges, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 grapefruit
  • 1 beet, small, shredded
  • 1 carrot, peeled and shredded
  • 3 cups lettuce, washed & dried

Serving Size: 2 People

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Preparation Instructions

Soak the garlic & vinegar together. Add the juice of one of the blood oranges. Season with salt and pepper and then whisk in the olive oil. Adjust the seasoning as needed.

Cut each end of the citrus off and rest it flat. Slice the skin off of the citrus removing the white pith as well. Start at the top cut and slice along the round fruit and downward. Cut the fruit in half and then into thin fan shaped slices. Remove any seeds.

Sprinkle the shredded beets & carrots on the lettuce, either in one big bowl or individual plates. Arrange the citrus slices on top and drizzle on the vinaigrette.