1 lb red beets, cooked and peeled 10 oz assorted greens 1 fennel bulb, thinly sliced 3 tbsp juice of an orange 3 tbsp juice of a pink grapefruit 6 tbsp extra-virgin olive oil salt and pepper, to taste 2 oranges, cut into segments 2 pink grapefruits, cut into segments 8 oz smoked goat cheese, crumbled (or plain goat cheese) 1/2 cup flat-leaf parsley leaves sprinkling of fennel fronds
1. Puree beets in the blender at high speed until smooth, season with a sprinkling of salt.
2. Place mixed greens and fennel slices in a small mixing bowl.
3. Add citrus juice, olive oil, salt, and pepper to salad and mix to dress.
4. Spread the beet puree on the base of your plates or a large platter. Place dressed salad on the puree and finish with citrus segments, crumbled goat cheese, parsley leaves, and fennel fronds.
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