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Beet-and-Citrus Salad

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

Hands-on time 30 mins
Total time 2 hrs, 10 mins
Yield Makes 8 to 10 servings
Play with different citrus here, such as tangelos, blood oranges, or clementines.

Ingredients

  • 3 medium-size fresh beets
  • 3 Ruby Red grapefruit
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups loosely packed arugula
  • 1/4 cup coarsely chopped pistachios

How to Make It

  1. Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add 1/4 cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).

  2. Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.

  3. Whisk together olive oil, next 4 ingredients, and reserved 1/4 cup grapefruit juice in a bowl.

  4. Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.