Calories
212kcal
Sugar
19g
Fat
9g
Carbs
28g
Protein
8g
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
Preparation
- Wash beets and pat dry.
- Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch.
- 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.
- 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.
- Line the bottom of a large bowl with sprouts and top with beets and grapefruit.
- Sprinkle with pumpkin seeds and goat cheese.
- Serve immediately.
