Yield
Makes 8 servings
Time
1 hour cooking

Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio. A honey-touched citrus vinaigrette ties them all together, and the stunning crimson mixture sits royally on a bed of fresh greens. For extra convenience you can skip roasting the beets and purchase the vacuum-packed, precooked beets (unseasoned), found in the refrigerator section at the grocery store. Try this salad as a starter before the Chicken Braised in Red Wine or with the Creamy Zucchini Soup.

  • 6 medium beets
  • 2 medium oranges
  • 2 medium ruby red grapefruits
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium bulbs fennel, trimmed, cored, and thinly sliced

For serving:

  • 4 cups lightly packed mixed greens

1. Preheat the oven to 400°F.

2. Slice any stems and leaves off of the beets, leaving just about a half inch of stem on the beet. Scrub the beets well, then wrap each beet in foil and place on a baking sheet. Bake until easily pierced with a fork or metal skewer, about 1 hour. Allow to cool until you can handle them comfortably, then peel the beets using your fingers and paring knife as needed. Cut the stems off and discard, then slice the beets thinly into half-moons.

3. Cut the oranges and grapefruits into segments by slicing off the top and bottom of the fruit, then, standing it on one end, cut downward, following the line of the fruit, to remove the peel and white pith. Then with a paring knife, working over a bowl, remove the fruit segments from their membranes. Separate the juice and the segments, reserving both.

4. In a small bowl, whisk together the oil, vinegar, shallot, honey, salt, pepper, and 3 tablespoons of the reserved citrus juice. (Reserve any remaining juice to drink or use in a future recipe.)

5. In a large bowl, gently toss the beets, citrus segments, and fennel with the dressing. To make ahead, refrigerate at this stage. Serve over the mixed greens.

To refrigerate: Place the dressed beet, fennel, and citrus mixture in an airtight container where it will keep for up to 3 days. Stir well and drain some of the accumulated liquid off before spooning over the greens, if desired, or serve in bowls and savor the juices.

Serving size: 3/4 cup beet salad and 1/2 cup greens; Per serving: Calories 130; Total Fat 5g (Mono Fat 3.8g, Poly Fat 0.6g, Sat Fat 0.8g); Protein 2g; Carb 22g; Fiber 7g; Cholesterol 0mg; Sodium 220mg; Excellent source of: Fiber, Vitamin A, Vitamin C, Vitamin K; Good source of: Folate, Manganese, Potassium

Excerpted from You Have It Made, © 2016 by Ellie Krieger. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.