Citrus and Beet Salad

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Citrus and Beet Salad

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A colourful, low fat salad you can make year-round. Although our dressing was developed to go with spinach, this recipe works equally well with baby arugula.

Tags: Easy, 20 Mins, Salads, Lunches, Fruit, Vegetables, President's Choice Blue Menu, Low Fat, Vegetarian
Serves: 4
Skill level: Easy
Prep time: 15  minutes
Cooking time: 0  minutes
Total: 15  minutes

Additional Information

Ingredients

1 PC Organics Navel Oranges , peeled
4 cups (1 L) PC Organics Baby Spinach
1/4 cup (50 mL) PC Blue Menu Lemon Poppy Seed Dressing
1 small red ruby grapefruit, peeled
16 no name Sliced Beets, drained
thinly sliced red onion (optional)

Instructions

  1. Holding grapefruit on its side on cutting board, cut into eight slices. Repeat with orange, cutting into eight thin slices. Using 2 slices orange, 2 slices grapefruit and 4 slices of beets for each of four salad plates, arrange slices on plates in large circle, slightly overlapping them and alternating beets with citrus.
  2. Gently toss spinach with 2 tbsp (25 mL) of dressing. Mound one-quarter onto centre of each plate on top of beets and citrus. Drizzle remaining 2 tbsp (25 mL) dressing over the fruit. Serve immediately, garnished with red onion if desired.

 

Chef's Tips

Substitute PC Organics Baby Arugula for spinach, if you like.

Scatter pomegranate seeds around rims of plates before serving, if desired.

Nutritional Information
Per serving
Calories 100 Cal
Fat 1 g
Sodium 210 mg
Carbohydrate 19 g
Fibre 3 g