Roasted Beet and Pummelo Salad

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.

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 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!

Tracy Shaw

The founder of Food Wine Sunshine, Tracy Shaw is a frequent guest blog and recipe author on NobleCitrus.com. Tracy is originally from Michigan and now lives in Florida. She has been blogging since 2010. In her own words: “I love creating family-friendly recipes with a good sip of wine. When I’m not at home, I’m out exploring Tampa Bay or off on an adventure out of town. I’m passionate about sharing healthy food and sunny advice.”