Anti Inflammatory Coconut Ranch Citrus Beet Salad
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the coconut ranch dressing
- ½ cup full-fat coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 1 large navel orange, segmented
- 1 large grapefruit, segmented
- 5 oz mixed greens or arugula
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a sheet of parchment paper on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the parchment loosely around the beets to form a packet and fold the edges to seal.
- 2
Roast the beets until a paring knife slides into the center of the largest beet with no resistance, 40–50 minutes. Open the packet carefully and let the beets cool on the baking sheet for 15 minutes, until cool enough to handle.
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