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Beet Tartare Stacker Salad

9 INGREDIENTS • 6 STEPS • 1HR 10MINS

Beet Tartare Stacker Salad

Recipe
5.0
1 rating
I love the pretty colors from the deep red of the beets, pink grapefruit, bright greens and contrasting white, and the flavors also compliment so nicely! If you don't have a ring mold, just stack all the ingredients on top of each other without it.
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The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
I love the pretty colors from the deep red of the beets, pink grapefruit, bright greens and contrasting white, and the flavors also compliment so nicely! If you don't have a ring mold, just stack all the ingredients on top of each other without it.
1HR 10MINS
Total Time
$2.93
Cost Per Serving
Ingredients
Servings
4
us / metric
Beet
1 1/2
Medium Beets, roasted, cubed
Balsamic Vinegar
4 tsp
Balsamic Vinegar
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Spinach and Arugula Mix
5 cups
Spinach and Arugula Mix
Grapefruit
1
Grapefruit, peeled, deseeded
Broken up into small pieces
Avocado
1
Medium Avocado, cubed
Goat Cheese
1/2 cup
Goat Cheese, crumbled
Nutrition Per Serving
VIEW ALL
Calories
272
Fat
18.9 g
Protein
10.8 g
Carbs
17.4 g
Add to plan
logo
Beet Tartare Stacker Salad
Save
author_avatar
The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
Cooking InstructionsHide images
step 1
Place the Beets (1 1/2), Balsamic Vinegar (4 tsp), and Extra-Virgin Olive Oil (1 Tbsp) in a medium bowl and stir to coat. Season with Salt (to taste) and Ground Black Pepper (to taste), cover, and place in the fridge for at least an hour to marinate.
step 1 Place the Beets (1 1/2), Balsamic Vinegar (4 tsp), and Extra-Virgin Olive Oil (1 Tbsp) in a medium bowl and stir to coat. Season with Salt (to taste) and Ground Black Pepper (to taste), cover, and place in the fridge for at least an hour to marinate.
step 2
Once the beets have soaked in the vinegar goodness, prepare each of your plates with 1 1/4 cup of the Spinach and Arugula Mix (5 cups) and use a ring mold to divide the beets evenly among the plates as the bottom layer of the stack.
step 2 Once the beets have soaked in the vinegar goodness, prepare each of your plates with 1 1/4 cup of the Spinach and Arugula Mix (5 cups) and use a ring mold to divide the beets evenly among the plates as the bottom layer of the stack.
step 3
Tags
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Appetizers
Gluten-Free
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Mother's Day
Summer
Vegetables
Valentine's Day
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