Citrus Beet Salad with Pistachios


1 medium golden beet
1 medium red beet
1 jalapeno chili – seeded
2 tbsp. Fresh lemon juice
2 tbsp. fresh lime juice
1 tbsp honey
¼ tsp. salt
¼ tsp fresh ground pepper
½ cup extra virgin olive oil
5oz. baby arugula
2 cups loosely packed frisee
¾ cup roasted salted pistachios roughly chopped
4 oz. goat cheese crumbled
1 whole pink grapefruit cut into segments


Preheat oven to 350.
Wrap each beet tightly with aluminum foil to create a packet.
Bake in over until tender 1 to 1.5 hours
Process jalapeno, lemon juice, lime juice, honey, salt and pepper in a blender until combined.
With blender running add oil in a slow steady stream processing until smooth.
Remove and reserve ¼ cup of the dressing.
Unwrap beets and toss together with reserve ¼ cup of dressing in a large bowl.
Chill until cold about 15 minutes.
Add arugula, frisee, pistachios, goat cheese and grapefruit segments and remaining dressing to beets, toss to combine

Allowances: Serves 4
Count each serving as: 1 restricted vegetabe (group 2), 1 fruit (group 4), 1 serving of protein (group 6) and 2 fats (group 7)

Recipe courtesy of

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