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Citrus and Beet Salad

My H-E-B Texas Life Magazine, January 2014


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

30 minutes


2  yellow beets

1  pkg.  Central Market Baby Kale

1  avocado, diced

2  grapefruit, peeled and segmented

•  Vinaigrette:

1  tsp.  ginger, grated

1  tsp.  ginger, minced

2  Tbsp.  grapefruit zest

2  Tbsp.  grapefruit juice

2  Tbsp.  red wine vinegar

1  tsp.  Dijon mustard

4  Tbsp.  olive oil


Preheat oven to 400°F. Wash beets thoroughly and slice off each end. Toss with a small amount of oil and cover with foil. Roast until tender. Let beets cool, then rub them with a clean towel to remove skin. Rinse once more and cut into quarters.

Combine quartered beets, baby kale, avocado and grapefruit in a large salad bowl.

For dressing, combine all ingredients except the oil in a bowl. Add the oil slowly, whisking constantly until well mixed.

Toss the salad with the vinaigrette and serve.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine, January 2014

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