{"id":6890,"date":"2025-11-12T18:00:00","date_gmt":"2025-11-12T18:00:00","guid":{"rendered":"https:\/\/friscotimes.org\/?p=6890"},"modified":"2025-11-12T18:00:00","modified_gmt":"2025-11-12T18:00:00","slug":"beet-and-citrus-salad-with-feta-yogurt","status":"publish","type":"post","link":"https:\/\/friscotimes.org\/?p=6890","title":{"rendered":"Beet and Citrus Salad With Feta Yogurt"},"content":{"rendered":"<p> <br \/>\n<br \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"502\" src=\"https:\/\/blog.myfitnesspal.com\/wp-content\/uploads\/2020\/12\/mfp-Beet-and-Citrus-Salad-Featured-1024x643.jpg\" class=\"attachment-large size-large wp-post-image\" alt=\"Beet and Citrus Salad With Feta Yogurt\" \/><\/p>\n<p><span style=\"font-weight: 400\">This vibrant, vitamin C-packed salad is an excellent accompaniment to any brunch spread. We like to make it during the winter when citrus is juicy and at its seasonal peak. The combination of the tart citrus, sweet roasted beets, crunchy greens and the creamy feta-yogurt is our ideal balance of sweet and savory. <a href=\"https:\/\/fdc.nal.usda.gov\/food-details\/2709770\/nutrients\">Beets<\/a> are a good source of fiber and contain <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8512783\/\">nitrates<\/a>, which can help<a href=\"https:\/\/www.tandfonline.com\/doi\/full\/10.1080\/10408398.2020.1746629#:~:text=Supplemental-,Abstract,induce%20several%20other%20adverse%20effects.\"> dilate your blood vessels<\/a>, improving your blood flow and potentially lowering blood pressure.<\/span><\/p>\n<p>Active time: 35 minutes Total time: 1 hour<\/p>\n<p><strong>Beet and Citrus Salad With Feta Yogurt<\/strong><\/p>\n<p><em><span style=\"font-weight: 400\">Ingredients<\/span><\/em><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">3 medium red beets (240g), trimmed<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">3 medium yellow beets (240g), trimmed<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/4 cup (56g) olive oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">3\/4 tsp kosher salt, divided<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tsp black pepper, divided<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">3\/4 cup (184g) 2% plain Greek yogurt<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 cup (75g) crumbled feta cheese<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 ruby red grapefruit<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 navel orange<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 blood orange<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tablespoon Dijon mustard<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tablespoon minced shallot<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 cup (20g) baby arugula, packed<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 cups radicchio, leaves separated and torn into large pieces<\/span><\/li>\n<\/ul>\n<p><i><span style=\"font-weight: 400\">Optional garnish<\/span><\/i><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Pomegranate seeds<\/span><\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p><span style=\"font-weight: 400\">Preheat the oven to 400\u00baF (204\u00baC). Lay out a large sheet of aluminum foil. Place the beets in the middle of the foil and drizzle with 1 tablespoon of the olive oil. Season with \u00bc tsp salt and \u00bc tsp black pepper. Wrap the foil tightly and set in a small baking dish or on a rimmed baking sheet. Roast the beets for 50\u201360 minutes, checking every 20 minutes. Beets are done when easily pierced with the tip of a paring knife. Let cool completely.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Meanwhile, in a small bowl, mix the yogurt with the feta, mashing with a fork. Season with \u00bc tsp salt and \u00bc tsp pepper.<\/span><\/p>\n<p><span style=\"font-weight: 400\">On a cutting board, set the grapefruit on its side. Using a sharp knife, trim off the top and bottom of the grapefruit, being careful not to cut too much into the flesh. Set it cut side up. Using a sharp knife and working around the grapefruit, cut between the flesh and the pith, following the fruit\u2019s contour. Discard the peel and pith. Set the grapefruit on its side and slice 1\/4-inch thick. Transfer to a plate and repeat this process with the oranges.<\/span><\/p>\n<p><span style=\"font-weight: 400\">When you are finished slicing the citrus, pour any accumulated citrus juice on the cutting board or plate into a small bowl. You want 2 tablespoons of juice. If needed, squeeze juice from one of the citrus slices. Add the mustard, shallot and \u00bc tsp\u00a0 salt and \u00bc tsp black pepper and whisk until smooth. While whisking constantly, stream in the remaining 3 tablespoons of olive oil.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Unwrap the beets and, using a paper towel, peel off the skin. Slice into 1\/2-inch wedges.<\/span><\/p>\n<p><span style=\"font-weight: 400\">On a large platter, smear the feta yogurt in an even layer. Top with the citrus slices and roasted beets. Pile the arugula and radicchio on top and drizzle with the citrus vinaigrette. Garnish with pomegranate seeds, a \u00bc tsp\u00a0 black pepper. Serve immediately.<\/span><\/p>\n<p><strong>Serves: 4 | Serving Size: About 2 cups<\/strong><\/p>\n<p><strong>Nutrition (per serving): <\/strong><em>C<\/em><i><span style=\"font-weight: 400\">alories: 354; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 2g; Cholesterol: 21mg; Sodium: 807mg; Carbohydrate: 38g; Dietary Fiber: 8g; Sugar: 26g; Protein: 11g<\/span><\/i><\/p>\n<p><i><span style=\"font-weight: 400\">Nutrition Bonus: Calcium: 22%; Iron: 7%; Potassium: 773%; Vitamin C: 115%<\/span><\/i><\/p>\n<p><i><span style=\"font-weight: 400\">Originally published December 3, 2020<\/span><\/i><\/p>\n<\/p>\n<p>The post <a href=\"https:\/\/blog.myfitnesspal.com\/beet-and-citrus-salad-with-feta-yogurt\/\">Beet and Citrus Salad With Feta Yogurt<\/a> appeared first on <a href=\"https:\/\/blog.myfitnesspal.com\">MyFitnessPal Blog<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This vibrant, vitamin C-packed salad is an excellent accompaniment to any brunch spread. We like to make it during the winter when citrus is juicy and at its seasonal peak.&hellip;<\/p>\n","protected":false},"author":756,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[7981,7982,7983,1435,7208],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beet and Citrus Salad With Feta Yogurt - Frisco Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/friscotimes.org\/?p=6890\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beet and Citrus Salad With Feta Yogurt - Frisco Times\" \/>\n<meta property=\"og:description\" content=\"This vibrant, vitamin C-packed salad is an excellent accompaniment to any brunch spread. 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