Marinated Beetroot Salad

🧂 Ingredients

• 8 Beets
• 2 tbsp Onion

  minced
• 3 tbsp Olive oil
• 2 tbsp Balsamic Vinegar
• 1/3 cup Pistachios
• 1/2 cup Fresh parsley, mint or cilantro
• 1/2 cup Arugula
• 1 Grapefruit

  peeled and sliced
• 1/4 cup Cream cheese
• 1 tbsp olive oil
• 2 tbsp Sour cream
• 1/2 tsp Rice vinegar
• 1/2 tsp pepper
• 1/4 tsp salt

Instructions

• 1 Place a rack in the centre of the oven and preheat to 400 degrees. Place a
  cookie sheet underneath to catch any drips from the beets.
• 2 Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in
  aluminum foil packages, about 4 beets per package. Place the packages directly
  on the oven rack and bake until beets are easily pierced by a fork or knife, 45
  minutes to 1 hour depending on size.
• 3 Meanwhile, in a large bowl, combine minced onion, oil, vinegar and sprinkle with
  salt and pepper to taste.
• 4 Remove roasted beets from oven and carefully open foil packages to let steam
  escape. Let cool at least 30 minutes.
• 5 Unwrap roasted beets and use a peeler to remove tough skin. Dice beets into
  bite-size pieces. Add to bowl with onion mixture, mix well and let marinate in
  the refrigerator for 1-8 hours.
• 6 In a bowl, whisk together cream cheese, olive oil, sour cream, rice vinegar,
  pepper and salt until smooth. Whip until cheese is fluffy and soft. Refrigerate
  until ready to serve.
• 7 Decorate beets and grapefruit slices on a serving platter. Spoon dollops of
  cream cheese mixture on and around the beets. Sprinkle herbs, arugula and
  pistachio. Serve immediately.

Nutrition Info