Roasted Beet and Citrus Salad

What you will need:

  • 2 large beets
  • 2 grapefruit
  • 2 oranges
  • 1 shaved fennel branch (optional)
  • salt to taste


  • 2 tbsp champagne vinaigrette
  • 2 tbsp extra virgin olive oil
  • 1 minced shallot


Preheat oven to 400°.


Wash and cut the stems off the beets, stick in a roasting pan with ¼ inch of water and cover with foil. Roast for 45 min, or until you can cut into beets with a knife easily. When cool enough to handle, peel the skin off and chop into bite sized pieces.


Peel and slice the oranges and grapefruits like a tomato.


Soak the shallot in vinegar for 5 min. Whisk in the oil and pour atop the mixture of beets and citrus.

Garnish with fennel if desired.

Cindy Gershen About Cindy Gershen

Cindy Gershen (Founder & Vice Chair)
Cindy Gershen is a well-known and respected advocate for healthy living. Cindy opened the Sunrise Cafe & Bakery in 1981, serving comfort food 'like Mom used to make." The cafe quickly outgrew its location and Cindy opened the Sunrise Bistro as a full service sit-down restaurant to compliment the successful cafe. Sunrise is about giving the customer what they want, from healthy and wholesome menu options to smart recipes without added sugar and salt. After having a stroke in 2001, Cindy lost and has kept off over 90 pounds. She is passionate about sharing the lessons of healthy diet and exercise she has learned and condenses that information into simple, practical solutions that people can use everyday. She often speaks and demonstrates cooking with local businesses and organizations to share her tips for healthy eating and its effects on productivity in the workplace and school environment. Cindy spearheaded the Walnut Creek Wellness City Challenge in 2005. Cindy Gershen is married to Dr Lance Gershen and together have 8 children and presently 9 grandchildren and 2 on the way.