Ingredients

  • 5 medium beets, stems removed
  • 1 Tbsp. olive oil
  • 1 Tsp. balsamic vinegar
  • 1 grapefruit, peeled
  • 1 cup sprouts
  • ¼ cup pumpkin seeds
  • ¼ cup goat cheese, crumbled

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Wash beets and pat dry.
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Step 2

  • Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch.
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Step 3

  • Place the pouch on a cookie sheet and bake until beets are tender. Cooking time varies on the size of the beets. After 30 minutes, pierce the beets with a fork. If they are still hard, return to the oven and test them every 15 minutes until they are tender.
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  • Length: 45 minutes

Step 4

  • Remove from oven and stand until they are cool enough to handle. Use your hands to peel away the skin. Slice into bite size wedges and drizzle with balsamic vinegar.
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Step 5

  • Line the bottom of a large bowl with sprouts and top with beets and grapefruit.
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Step 6

  • Sprinkle with pumpkin seeds and goat cheese.
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Step 7

  • Serve immediately.