As soon as they are macerated to tone down their pucker, lemon segments are a beautiful addition to an earthy beet salad. Use the remaining sweetened lemon juice for vinaigrettes or lemonade.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

Gallery

Recipe Summary

active:
10 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: about 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and lemon segments in a small bowl; let stand at room temperature 1 hour. Remove lemon segments from bowl with a slotted spoon (reserve lemon juice mixture for another use).

    Advertisement
  • Thinly slice beets crosswise into 1/8-inch-thick rounds. Arrange beet slices, lemon segments, and parsley on a large platter. Sprinkle with walnuts and goat cheese. Drizzle with oil. Sprinkle with salt and pepper.

Nutrition Facts

147 calories; fat 9.4g; saturated fat 1.8g; mono fat 1.9g; poly fat 5.3g; protein 4g; carbohydrates 14g; fiber 4g; cholesterol 3mg; iron 1mg; sodium 254mg; calcium 44mg; sugars 9g; added sugar 2g.
Advertisement