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RECIPE
9 INGREDIENTS 6 STEPS 1hr 10min

Beet Tartare Stacker Salad

5.0
1 Ratings
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.
Beet Tartare Stacker Salad Recipe | SideChef
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.
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/
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For every order you place, SideChef is contributing towards ending hunger in America.
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/
1hr 10min
Total Time
$2.93
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2
Medium Beets , roasted, cubed
1 1/2 Tbsp
Balsamic Vinegar
1 Tbsp
Extra-Virgin Olive Oil
to taste
1
Grapefruit , peeled, deseeded
Broken up into small pieces
1
Medium Avocado , cubed
1/2 cup
Goat Cheese , crumbled
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
272
FAT
18.9 g
PROTEIN
10.8 g
CARBS
17.4 g

Cooking Instructions

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Step 1
Place the Beets (1 1/2) , Balsamic Vinegar (1 1/2 Tbsp) , 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 Arugula and Spinach Mix (5 cups) and use a ring mold to divide the beets evenly among the plates as the bottom layer of the stack.
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Nutrition Per Serving
Calories
272
% Daily Value*
Fat
18.9 g
24%
Saturated Fat
7.3 g
36%
Trans Fat
0.0 g
--
Cholesterol
22.4 mg
7%
Carbohydrates
17.4 g
6%
Fiber
6.0 g
21%
Sugars
5.2 g
--
Protein
10.8 g
22%
Sodium
205.1 mg
9%
Vitamin D
0.1 µg
0%
Calcium
237.6 mg
18%
Iron
2.9 mg
16%
Potassium
488.4 mg
10%
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