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Green Salad with Grapefruit and Red & Golden Beets + Balsamic Dressing

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Slivered purple and yellow beets with green salad, cherry tomatoes, slivered almonds, feta cheese, and a drizzle of balsamic vinaigrette on a white, square platter.

The weather is FINALLY warming up in the PNW which means I’m keeping the oven off and opting for quick and easy meals like this gorgeous green salad with semi-sweet pink grapefruit tossed with raw red and golden beets (yes, eat them raw and save the roasted beets for another time), cherry tomatoes, sliced almonds, and goat cheese. Gotta have the goat cheese. So good. And then drizzled with a homemade balsamic dressing.

It’s also T-minus 3 weeks from the BIG RACE! And at some point, I have to stop eating lasagna, even if it is amazing.

Actually, no I don’t. I hear from the running community that carbs like whole grain pasta are awesome sources of fuel. But the idea of running super far after finishing off a plate of pasta just doesn’t sound like it would be a wise idea. I think I’ll save the pasta for the post-race celebration.

Simple ingredients for the green salad with beets and grapefruit are laid out. A small mason jar of balsamic vinaigrette is included.

Besides eating this green salad with grapefruit and colorful beets simply because it’s so dang good, it actually does have some perks for runners. I did a little research and check this out…

Beets –> they contain dietary nitrates (this is a good kind of nitrate versus the bad nitrate we always see in processed foods) which is shown to improve time to exhaustion during exercise (more energy for a longer period) and reduces the oxygen cost of exercise. Check out this article for more on beets. But basically the article says I will run faster if I eat my beets!⚡

Grapefruit –> contains a ton of the antioxidant vitamin C, which can help boost the immune system to better fight germs. It also contains antioxidants from vitamins A and E. Eating foods like grapefruit that are high in antioxidants can help counteract free radical damage caused by exercise. The B vitamins in grapefruit juice contribute to keeping energy levels high, while calcium and potassium, two electrolytes naturally found in grapefruit, help to replenish electrolytes lost through sweat during a workout. This sounds like my kinda fruit! Find more info on grapefruit here.

Tomatoes –> an awesome source of vitamins and minerals like vitamin B6 (which may help with glycogen storage) as well as calcium and vitamin K (which help in strengthening and performing minor repairs on your bones). Check out this Best Foods for Runners article.

And I haven’t even touched on almonds or mixed greens, which apparently have awesome benefits for runners too! Read all about almonds and mixed greens here.

Finally, top the salad off with goat cheese. Just because. We don’t need a reason for this right?

Green salad with sliced grapefruit and red and golden beets with balsamic dressing in a clear bowl.

This salad inspiration actually came into being one day when myself along with a couple of my workout amigas ventured down to the local coffee shop/bakery after exercise class. Which btw, doesn’t it seem like bakeries and coffee shops are always just so conveniently located near exercise class? I think they play off our post-class weakness of wanting to literally eat everything within sight. You sneaky baristas and bakers. I’m on to you.
Slivered purple and yellow beets with green salad, cherry tomatoes, slivered almonds, feta cheese, and a drizzle of balsamic vinaigrette on a white, square platter.

My boss/friend/what do you call someone who is technically your boss but is super cool and is your friend too –> bossend? I don’t even know. Anyways, my boss friend saw a beet and grapefruit salad listed on the menu and was definitely oohing and aaahing over how much she has recently come to love beets. Then with a half joking, half serious voice she looked at me and said, “Shannon, you need to come up with a beet salad for me and put it on your blog.” And in my head, I’m like “is this coming from my boss, like I better do this or else” or is it more of a “heeey girlfriend, you got a food blog and if you made a beet and grapefruit salad for me you would be the bomb!”

So that was 3 months ago and I’m just now getting to the promised salad. And I still work for her and she’s still my friend so I think we’re good. She actually asked me about the promised beet salad today during exercise class and when I told her it was made, photographed and just needing to be posted on the ole blog, I’m pretty sure I saw her do a small happy dance while she was instructing. I hope you love it bossend.

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Green Salad with Grapefruit and Red & Golden Beets + Balsamic Dressing - A super healthy and gorgeously delicious salad that is quick and easy to prepare! | passmesometasty.com

Green Salad with Grapefruit and Red & Golden Beets + Balsamic Dressing


  • Author: Pass Me Some Tasty
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2-4 servings 1x
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Description

Green Salad with Grapefruit and Red & Golden Beets + Balsamic Dressing – A super healthy and gorgeously delicious salad that is quick and easy to prepare!


Scale

Ingredients

Balsamic Vinaigrette Dressing

  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1–2 Tbs honey or agave or desired sweetener
  • 1/4 tsp Italian seasoning
  • 1/8 tsp pepper
  • 1/8 tsp salt

Salad

  • 4 cups leafy greens (I used Earthbound Farm’s Organic Spring Mix Salad)
  • 1/2 grapefruit, peeled, halved, and sliced
  • 1 small red beet, peeled and julienned
  • 1 small golden beet, peeled and julienned
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced almonds
  • 1/3 cup goat cheese (or any other soft cheese you might like such as feta)

Instructions

Balsamic Vinaigrette Dressing

  1. Whisk all ingredients together for 30 seconds or until blended.

Salad

  1. Add greens, grapefruit, red beets, golden beets, tomatoes, almonds, and cheese together in a large bowl.
  2. Drizzle evenly with the balsamic vinaigrette (or dressing of choice), and toss until the salad is combined and evenly coated.
  3. Serve immediately.

  • Category: Salad
  • Method: Chop
  • Cuisine: Vegetarian

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Tag @passmesometasty on Instagram and hashtag it #passmesometasty

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Filed Under: 30 Minutes or Less, All Recipes, Brunch, Dinner, Gluten Free, Healthy, Lunch, Salads, Sides, Vegetarian

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About Me

Hi! I'm Shannon: the gluten-free recipe maker, photo taker, and food blogger behind Pass Me Some Tasty. I love how delicious food has the unique ability to bring people together from all walks of life. I hope you enjoy my recipes and that they will inspire conversation and community around your dinner table. Read More →

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Follow @passmesometasty on Instagram | #passmesometasty to be featured

Instagram post 2185063692801211080_3133539184 You know all of those funky looking squash hanging out at the grocery stores right now? We can eat those! They aren't just tablescape decorations. If you've got a yellow and green stripey delicata squash (swipe to see what it looks like) hanging out with all of the other 'decorative' gourds on your table let's ROAST IT! 💥⠀
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Delicata squash when roasted is like candy...but in vegetable form; naturally sweet and mild in flavor with a hint of caramelization. It also has thin skin so NO PEELING. We can eat it! (Anyone almost slice off a finger trying to peel a butternut squash? 🙋)⠀
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If you're still looking for ideas to add a super simple side dish to your Thanksgiving meal try this Roasted Delicata Squash with Parmesan & Dill. It's sure to be a winner with the whole family! ✨😍⠀
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Find the full post on Pass Me Some Tasty (link in profile) or check out the recipe below! ⬇️⠀
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To make this Roasted Delicata Squash with Parmesan & Dill here's what you'll need: ⠀
・2 delicata squash (medium in size), washed & dried, halved lengthwise, seeds removed⠀
・roughly 2 tablespoons olive oil (just enough to coat the squash)⠀
・2 medium garlic cloves, minced⠀
・salt & pepper to preference⠀
・roughly 2 tablespoons fresh dill, chopped ⠀
・Parmigiano Reggiano to preference ⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.⠀
2. Slice the prepared squash into half circles, about 1/4 inch thick.⠀
3. On the baking sheet, toss the squash with olive oil, garlic, salt, and pepper.⠀
4. Spread the coated squash slices in a single layer on the baking sheet and sprinkle with fresh dill.⠀
4. With a microplane grater, grate Parmigiano Reggiano over top of the squash until you feel like you have honored and respected the squash with a good sprinkling of cheese. 😉
5. Place in the oven for about 25 minutes until the squash slices have softened and the edges have become beautifully golden.⠀
6. Squeeze some fresh lemon over top to give the squash a quick zip of acidic brightness (don’t skip this step). Sprinkle another round of Parmigiano and fresh dill on top if you prefer (<– which you do).⠀
7. Serve!
Instagram post 2174212979749568977_3133539184 ✨Roasted Mashed Garlic Cauliflower It’s creamy, and roasty, and garlicky with a slightly nutty flavor, and a way to get your kids to eat vegetables when their food group preferences consist of all things white and tan. Winner, winner, cauliflower dinner. 🥳⠀
And no, I am not suggesting that we should give up mashed potatoes. That would just be crazy talk. 🤪⠀
⠀
This garlicky roasted mashed cauliflower is in ADDITION to our bowl of mashed potatoes. It’s like a #doublerainbow at our holiday dinner. Intense man, I know. 🌈⠀
⠀
Find the full recipe on Pass Me Some Tasty (link in profile)! Recipe also includes Vegan & Dairy-Free variations. 😘
Instagram post 2157620717297309749_3133539184 A frittata is ALWAYS the answer when you’re pulling your hair out trying to figure out what to make. Grab some veggies from your fridge that need to be used up, sautée them quickly in an oven safe skillet with some ground sausage, add in a mixture of eggs, plain yogurt, and some sun-dried tomato pesto (cuz we fancy 💃), top it off with some soft goat cheese and sunflower seed kernels, and into the oven it goes. Serve with a side salad and you've got yourself a protein-packed meal suitable for breakfast, brunch, lunch, and dinner! Hakuna Frittata friends!⠀
⠀
You can find the full recipe on my blog (link in profile) or below! ⬇️⠀
⠀
To make this Baked Frittata with Sausage, Kale, & Sun-Dried Tomato Pesto here's what you'll need:⠀
・ 9 eggs⠀
・ 1/2 cup plain full-fat or Greek yogurt⠀
・2 tablespoons sun-dried tomato pesto (find tasty homemade recipe in the last post on my feed or on the blog)⠀
・salt and pepper to preference⠀
・ 1 tablespoon extra virgin olive oil⠀
・1/2 pound bulk mild Italian sausage (chicken or pork)⠀
・ 1/2 sweet onion, chopped⠀
・ 1/2 red bell pepper, chopped (about 1/2 cup) ⠀
・1/3 cup kale, finely chopped (I used Redbor Kale, frilly kale with reddish-purple veins and stems)⠀
・1/3 cup fresh goat cheese, crumbled⠀
・sesame seed kernels (optional, but not really)⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 375ºF.⠀
2. In a large bowl, whisk together the eggs, yogurt, sun-dried tomato pesto, salt, and pepper.⠀
3. Heat oil in a 10 to 12-inch oven safe skillet over medium-high heat. Add the sausage, onion, and red bell pepper and cook, stirring occasionally until the sausage begins to brown, about 5 minutes. Add the kale and cook until just wilted. Remove skillet from heat.⠀
4. Pour the egg mixture over top and lightly stir to evenly spread out the ingredients. Sprinkle crumbled goat cheese and sesame seeds on top. ⠀
5. Bake in the oven for about 25 minutes, or until the eggs have set and the top is golden. It will continue to cook as it sits, so don’t overbake it!
6. Cut into 6 slices and serve!
Instagram post 2141865156735749757_3133539184 Pesto is the besto...with pasta, potatoes, zoodles, in a frittata (or with any egg dish really), on a sandwich, served as an appetizer with bruschetta, on pizza....IN.MY.MOUTH. ⠀
How do YOU like to eat your Sun-Dried Tomato Pesto?! ⠀
7 ingredients and a food processor is all it takes. Fast, Easy, and SO much more Tastier than any store-bought pesto. Let's do this. 🙌⠀
⠀
Here's what you'll need:⠀
1 (8.5 oz) jar sun-dried tomato halves packed in olive oil with herbs (we’re using the jar’s entire contents so don’t drain off that oil!)⠀
2 medium-sized cloves garlic⠀
1 cup packed fresh basil⠀
1/3 cup Parmigiano-Reggiano, grated (use the good stuff! NOT the green can fake parm)⠀
1/4 cup unsalted macadamia nuts (macadamia nuts offer a richer, more buttery flavor in comparison to the traditional pine nut typically used in sun-dried tomato pesto which is why I prefer macadamia in this recipe but you do you.⠀
2 tablespoons capers, drained⠀
1/2 teaspoon crushed red pepper flakes⠀
pinch of salt (or to your preference)⠀
⠀
Here's what you'll do:⠀
1. Combine all ingredients in a food processor and process until desired consistency is reached.⠀
2. That’s it! (wasn’t that easy?!)⠀
⠀
Note: If your pesto is not at the consistency you are needing it to be for your particular use, even after including the oil from the jar of sun-dried tomatoes, just add a little more extra virgin olive oil until you get it just how you like it.⠀
⠀
If you'd like to see more pics of this vibrant red pesto, the recipe and full post is linked in my profile. Have a Tasty Thursday friends! 😘
Instagram post 2111906251842814334_3133539184 A plethora of fresh herbs (mint, chives, dill, and parsley), caramelized onions, baby potatoes enraptured in a light and tangy yogurt Champagne mustard vinaigrette, crispy salty bacon, and of course hard-boiled eggs. What would a potato salad even be without the hard-boiled eggs? Such questions should never be pondered.⠀
⠀
Check out this NEW RECIPE for POTATO SALAD WITH CARAMELIZED ONIONS & FRESH HERBS on Pass Me Some Tasty! Link to recipe in profile. Have a tasty Friday friends! ❤️⠀
Instagram post 2110419262148936106_3133539184 When a friend sends you a message asking if you’d like a bag of fresh figs that came from their neighbor’s tree, the answer is obvious. My friend’s neighbor planted the tree in 1940. They watered it, nurtured it, cared for it and now almost 80 years later the tree produces an overflowing abundance of beautiful green figs with vibrant pink centers. ⠀
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On a different note, my birthday is this Friday. 🎉 I’ll be 39. I don’t mind saying the number out loud or sharing it with others. I don’t lament the fact that I’m going to be another year older. It is a day where I will definitely eat cake and ice cream but I will also celebrate the blessing it is to have made it another year around the sun. It’s also a time where I give thanks for all the ways that Jesus has worked in my life over the past year - the ways He smoothed out a few more of my rough edges, the ways He opened my eyes and my heart just a little bit more to the world around me and the people it contains, the ways He carried me when things were harder than I would have liked, and the many, many ways He showed me His blessings through both the small things and the big things. And it’s a time that I give thanks for my health, wellness, and for the gift of life itself, which is something I don’t ever want to take for granted. Life is fleeting and the unexpected can happen for lack of a better word, unexpectedly. ⠀
⠀
My birthday wish this year is that I would continue to enjoy the gift of another year around the sun. That I would be open to the loving work of Jesus in my life so that someday when I am 80, like that fig tree, I will be able to look back and see an abundance of fruit in my life giving evidence of a life well spent. ⠀
⠀
Now back to those figs…I’m thinking a generous schmear of soft goat cheese with a drizzle of honey over the top might be in order.⠀
How do you like to eat fresh figs?⠀
Instagram post 2102480458448610425_3133539184 Crunchy, hydrating spiralized cucumbers with sweet mangoes, tasty chunks of avocado, fresh lime, slivers of red onion, and soft goat cheese.⠀⠀
⠀⠀
Simple, refreshing, and the perfect summer salad for those hot summer days when you're just not sure what to eat.⠀⠀
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How hot is it right now where you live? What are your go-to meals when the temps rise? 😎⠀
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Recipe link for this Spiralized Cucumber Summer Salad is in my profile!
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