I’m not sure if this work of art should be eaten…it’s too darn pretty! This Beet and Citrus Salad is quite possibly the perfect holiday salad, although don’t limit it to just special occasions. My husband, B, is especially keen on salads that contain beets, so I took things over the top by adding two colors of tender beets. Citrus is amazingly fresh this time of year, and pairs beautifully with the sweet beets in this salad.
3 red beets
3 yellow beets
3 mandarin oranges
2 tablespoons olive oil
⅛ teaspoon Liquid Stevia (or 1 Tbsp maple syrup)
2 tablespoons apple cider vinegar
1 teaspoon sea salt
¼ teaspoon black pepper
6 cups Baby Arugula, fresh
¼ cup pistachios, chopped
Preheat oven to 350 degrees F. Trim the beets, wash and place in an 8x8 casserole pan with ¼ cup of water. Cover with aluminum foil and bake for an hour, until tender. Remove from the oven, uncover and cool completely. Peel the beets and slice into wedges.
Cut the ends off the grapefruits, and slice off the peel and the white pith. Remove cut into segments and peel the membrane off each slice. Reserve ¼ cup of grapefruit juice.
Whisk together the olive oil, stevia, vinegar, sea salt, black pepper and reserved grapefruit juice. Toss the dressing with the beets and grapefruit wedges.
Arrange the arugula on a platter. Top with the beet and grapefruit mixture and sprinkle with pistachios. Enjoy!