This is something I’ve been putting together recently, which was my own idea. It is delicious, refreshing, and always welcome. This time of year I have all three of these ingredients around already, and this colorful dish compliments almost any meal.
For citrus I usually use Cara Cara oranges and blood oranges (they are so beautiful!), and sometimes grapefruit. You can use any combination that sounds good to you.
I peel the fruit’s exterior with a knife so there is no pith. After that, I sometimes cut them crossways, and sometimes section them out, cutting each bit out of the pith. Which I do depends on how fancy (or contemplative) I’m feeling, but also, if they are complex in cross-section (like the one shown below), then I cut them across. The point is as little pith as possible so their color and texture can shine.
If you don’t know how to roast beets, it is simple to do and you can learn how here. I usually have them on hand, in a snap-lid in my refrigerator. I try to roast my beets the day they come home.
I also usually have my Lemon Thyme Dressing in the fridge, since it is a favorite, and that is how I happened to put it on this combination. I’ll repeat the dressing recipe below:
1 shallot, minced
1 garlic clove, minced
1 Tablespoon fresh thyme leaves, stripped from the stem
1/4 cup white balsamic, or champagne vinegar
Zest and juice from 1 organic lemon
2 teaspoons honey
1/2 cup good olive oil
Kosher salt and freshly ground pepper
Whisk the ingredients together. Keep leftover dressing in the refrigerator.
Citrus Beet Salad
2 roasted beets, chopped or sliced
3 pieces of citrus (oranges, blood oranges, or grapefruit), cut with as little pith as possible
a drizzle of Lemon Thyme dressing
Combine all three ingredients and toss.