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–+ servings

Citrus & Beet Salad with Pickled Serrano

A vibrant salad bursting with fresh flavors, featuring roasted beets, citrus segments, and a spicy kick from pickled serrano peppers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium beets roasted or steamed until fork-tender
  • 2 cups mixed greens blend of arugula and spinach
  • 1 cup citrus segments orange and grapefruit
  • 1 medium avocado sliced
For the Pickled Serrano
  • 2 medium serrano peppers sliced thinly
  • 1 cup white vinegar
  • 2 tablespoons sugar
For the Dressing
  • 3 tablespoons olive oil high-quality
  • 1 tablespoon honey
  • to taste salt
  • to taste pepper

Method
 

Prepare the Beets
  1. Roast the beets at 400°F for about 45-60 minutes until fork-tender. Let them cool, then peel off the skin.
Make the Pickled Serrano
  1. In a small saucepan, combine vinegar, water, sugar, and sliced serrano peppers. Bring to a simmer for 5 minutes, then let cool.
Segment the Citrus
  1. Peel and segment your citrus fruits—think oranges and grapefruits.
Assemble the Salad
  1. Slice the cooled beets into thin rounds and layer them on a platter. Add your citrus segments on top.
Dress It Up
  1. Drizzle olive oil and sprinkle salt over the salad just before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 150mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with fresh herbs like mint or cilantro for an extra pop of freshness.

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