Okay, but for real... I had no idea what to call this. Beets have been a big part of my meal plans lately, and that's mostly because I've gotten them for a few weeks in a row now in my local farm-to-table box. And let me just say, I am a huge beet fan. My mom, however? She thought she only liked pickled beets. (Because that's the only way she's ever had them.)
So while she's been hanging around my place I've now managed to convert her by way of a beet pesto pizza and also that Winter Citrus Power Breakfast from earlier this week. One of these days she'll learn to trust me and my food! One of these days...
With a bunch of leftover roasted beets and a brand new ring mold to play with, I thought a fun vegetarian take on a tartare would be fun, interesting, and pretty dang tasty too! I'm basically calling it beet tartare because even though it the beets aren't 'raw' I did soak the beets for a while in the fridge in balsamic vinegar and extra virgin olive oil.
The end result is more of a pickled beet flavor and duh-na-na-na... bonus beet vinaigrette for your salad! This little salad is amazingly easy to pull together with just a few simple ingredients, half of which you likely already have on hand if you're anything like me.
I love the pretty colors from the deep red of the beets, pink grapefruit, bright greens and contrasting white. They say to eat the rainbow, and I'm pretty sure that I've got the lot of it covered for you here.
If you're feeling extra frisky, add a few nuts or seeds on top for an added crunchy texture!
Beet Tartare Stacker Salad
Servings: 4 • Size: About 1 1/2 Cup • Calories: 230 • Fat: 17 g • Saturated Fat: 6 g • Carb: 14 g • Fiber: 5 g • Protein: 8 g • Sugar: 8 g • Sodium: 166 mg
1 1/2 Medium Roasted Beets, Cubed
1 1/2 Tbsp. Balsamic Vinegar
1 Tbsp. Extra Virgin Olive Oil
Salt & Pepper to Taste
5 C. Spinach & Arugula Blend
1 Medium Grapefruit, Peeled & Seeded
1 Medium Avocado, Cubed
4 Oz. Crumbled Goat Cheese
Place the 1 1/2 Medium Roasted Beets, 1 1/2 Tbsp. Balsamic Vinegar, and 1 Tbsp. Extra Virgin Olive Oil in a medium bowl and stir to coat. Season with Salt & Pepper to Taste, cover and place in the fridge for at least an hour to marinate.
Once the beets have soaked in the vinegar goodness, prepare each of your plates with 1 1/4 C. Spinach & Arugula Blend, and use a ring mold to divide the beets evenly among the plates as the bottom layer of the stack.
Top the beets with 1/4 of the grapefruit, followed by 1/4 of the avocado.
Finally, top each with 1 Oz. crumbled goat cheese.
Remove hte ring mold, and serve right away to enjoy!
Nutritional Claims: High Fiber, Low Carb, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher