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Nutrition Facts
Serving Size 263 g
(Approx. 5 Servings)
Amount Per Serving
Calories 290 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 35 mg 1%
Total Carbohydrate 29 g 10%
Dietary Fiber 9 g 36%
Sugars 18 g
Protein 6 g
Vitamin A 70% Iron 4%
Vitamin C 120% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus and Beet Salad
Prep Time
15 minutes
Cook Time
N/A
Total Time
15 minutes
Serves
5  People

Ingredients

Recipe makes 5 Servings

2 golden beets
4 1/2 Oz Power Up Greens Baby Kale
1 Large Hass avocado, diced
2 ruby red grapefruits, peeled and sectioned
2 Tsp ginger, 1 tsp grated, 1 tsp minced
4 Tbsp ruby red grapefruits, 2 Tbsp juice, 2 Tbsp zest
2 Tbsp H-E-B® Red Wine Vinegar
1 Tsp Dijon mustard
4 Tbsp olive oil
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Instructions

1
Wash beets thoroughly, and slice off each end; spray with a small amount of non-stick spray, and cover with foil; roast until tender, let cool then rub them with a clean towel to remove skin; rinse once more, and cut into quarters.
2
Combine beets, kale, avocado and grapefruit in a large salad bowl.
3
For dressing, combine ginger, grapefruit juice, grapefruit zest, red wine vinegar and Dijon mustard in a bowl; slowly add oil, whisking constantly until well mixed.
4
Toss salad with vinaigrette.

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