I love roasted beets. I don’t make them as often as I should, so I’m really glad I came up with this recipe idea due to Florida Starburst Pummelos being in season.
Roasting beets is super easy and it transforms the beets into a soft, semi-sweet bite of healthy deliciousness. Pair the roasted beets with the semi-sweet pummelo, the creamy goat cheese. and the crunchy pecans and you got yourself one heck of a salad.
Speaking of salad, I did serve mine on a bed of lettuce, but I recommend taking it easy on the lettuce…let the beets and pummelo be the star of the dish like they deserve.
Now, preparing Florida citrus for a salad may seem a bit tricky, so before we get into the Roasted Beet and Pummelo Salad recipe, be sure to check out how to cut Florida citrus for salads with Chef Justin.
On my salad, I actually didn’t even use salad dressing….I know, right?! But the bites of Florida Starburst Pummelo are perfectly juicy, the beets are a little sweet and they melt in your mouth, and goat cheese…who wants to hide the flavor of goat cheese?! So….I enjoyed it exactly how you see it. If you want to add a dressing, I recommend a light, citrus vinaigrette. In fact, try this homemade salad dressing, but use pummelo for the fruit ingredient…it would be perfect!
Ok, let’s get to that salad recipe shall we??
Ingredients:
Lettuce – I used a spring mix
1 – 2 small beets – leaves removed.
Pummelo – peeled, sliced
Goat Cheese
Maple Pecans – you can also substitute walnuts, pistachios or crunchy nut of your choice. I liked the sweetness that the maple pecans added.
Instructions:
- Preheat the oven to 400 degrees.
- Place each beet individually on a slice aluminum foil and either spray with olive oil or pour in a small amount. Wrap tightly. Bake for 40-50 minutes.
- When the beets are done, allow them to cool slightly before removing the “skin”. Cut into desired sizes for your salad.
- Cut pummelo.
- Place a bed of greens down, top with roasted beets, pummelo slices, pecans, and goat cheese.
- Enjoy!
