Side dishe for 6

Citrus and Beet Salad

Name: Citrus and Beet Salad
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 grapefruit; 1 orange; 1 blood orange; 1 tangerine (optional); 1 or 2 small roasted beets; 1 large avocado; 3 tbsp pine nuts; 1 handful fresh basil leaves; 1/3 cup extra virgin olive oil; 1/4 cup freshly squeezed lemon juice; 1/2 tsp fine sea salt; 1/4 tsp black pepper; 1 tsp dijon mustard; 1 garlic clove; 2 tsp honey

$4.56for 420 minServes 6

Citrus, roasted beets, and avocado are tossed with basil, pine nuts, and a lemon mustard dressing.

Photo: natashaskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Oranges, 1.3 lb$1.49/lb typical	1.3 lb	$1.95Typical price
	Beets, 0.25 lb$1.99/lb typical	0.25 lb	$0.50Typical price
	Avocados, 1$1.29 each typical	1	$1.29Typical price
	Nuts and seeds, 0.75 oz$0.70/oz typical	0.75 oz	$0.59Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.74Typical price
	Juice, 2 oz$0.04/oz typical	2 oz	$0.08Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
Total for the servings shown		$6.84

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperMustard, mayo, ketchupHoney or maple syrup

Not included in the cost.

20 minstart to table
Easydifficulty
6servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Budget Side dishes Lunches No-cook Summer

Typical price

$1.14 per serving$4.56 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 grapefruit
1 orange
1 blood orange
1 tangerine (optional)
1 or 2 small roasted beets
1 large avocado
3 tbsp pine nuts
1 handful fresh basil leaves
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 tsp fine sea salt
1/4 tsp black pepper
1 tsp dijon mustard
1 garlic clove
2 tsp honey

Steps

Peel the grapefruit, orange, blood orange, and tangerine, then cut them into slices or small pieces.
Cut the roasted beets and avocado into bite-size pieces.
Whisk the olive oil, lemon juice, salt, pepper, mustard, garlic, and honey in a small bowl.
Toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often.
Arrange the citrus, beets, avocado, and basil on a large platter.
Drizzle with the dressing and scatter the pine nuts over the salad.