Serves: 4
Total Calories: 152
Steam the chioggia and golden beets until a paring knife inserted in the center of a beet can be removed without resistance. Let cool. When cool enough to handle, peel the beets by rubbing off the skin with your fingers and slice the beets into half-moons.
Put the beets, oranges, grapefruits, jicama, arugula, and celery in a large bowl and toss until well combined. Spoon into salad bowls and sprinkle with the pumpkin seeds. Serve immediately.
Note: Red beets can be used to replace the chioggia and golden beets. However, the red color will bleed, and the salad will not have the same attractive appearance.
This Beet and Citrus Salad recipe is from the Bravo Cookbook. Download this Cookbook today.
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