Beet and Citrus Salad with Sweet and Tangy Dressing

 A plate of beet and citrus salad with 

I have been trying to stay away from sugar, which has been kind of hard since I have such a sweet tooth. I grew up baking, and enjoyed to sit down with a nice cup of green tea and a slice of cake. But ever since I got on the healthier lifestyle, I have been cutting down. And got to the point where dessert is a treat at the end of the week. To help with my sweet cravings, I made this beet and citrus salad. It has a combination of sweet and tangy, not just in the dressing, but also as the main salad ingredients. 

Beet and Citrus Salad with a Sweet and Tangy Dressing Recipe



  • 1/2 Tablespoon apple cider vinegar
  • pinch of salt
  • 1/2 Tablespoon honey
  • 1/8 cup olive oil
  • 1 Tablespoon baby spinach, chopped
  • 1/2 Tablespoon dijon mustard 


  • 1 large beet, peeled and sliced
  • 1 orange, peeled and sliced
  • 1 grapefruit, peeled and sliced
  • 2 thin slices red onion
  • 1 Tablespoon walnuts, chopped

How To: 

  1. Dressing: Whisk together dressing ingredients, set a side. 
  2. Preheat oven to 400F. 
  3. Cover a baking sheet with foil. Spread sliced beets on the foil. Roast for 30 minutes, or until beets are tender. Cool down.
  4. Arrange orange, grapefruit, beet and red onion on a plate. 
  5. Drizzle dressing on top and sprinkle with walnuts. 
Serves 2