Roasted Beet Citrus
In This Recipe
Monk Fruit with Allulose - Classic, Monk Fruit with Erythritol - Classic
Ingredients
- 3 medium beets, peeled and diced
- 2 oranges, peeled and segmented
- 2 cups mixed salad greens (arugula, spinach, or spring mix)
- ¼ cup walnuts (toasted)
- ¼ cup crumbled goat cheese (optional)
- 1 tbsp Monk Fruit In The Raw
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp minced shallot
Preparation
- Step 1
Preheat oven to 400°F(200°C). Toss diced beets with olive oil and a pinch of salt. Roast on a baking sheet for 25–30 minutes, flipping halfway, until tender.
- Step 2
In a small bowl, whisk together monk fruit sweetener, olive oil, apple cider vinegar, Dijon mustard, and shallot for the vinaigrette.
- Step 3
In a large bowl, combine roasted beets, orange segments, salad greens, and walnuts. Drizzle with vinaigrette and toss gently.
- Step 4
Top with crumbled goat cheese, if using, and serve immediately.
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