- Prep time
- 25 minutes, plus 30 minutes marinating PT25M
- Cook time
- 10 minutes PT10M
- 3–4 servings
The sweet beets and tangy citrus in this salad blend together with the peppery bite of arugula to make a perfect mouthful.
- 2 pink grapefruits
- 2 Cara Cara oranges
- 2 honey tangerines
- 2 lemons
- 2 limes
- 1 shallot, sliced thin
- ¼ cup white wine vinegar
- 1 teaspoon honey
- ½ cup olive oil
- 2 tablespoons chopped chives
- 1 tablespoon chopped oregano
- Kosher salt and fresh ground black pepper, to taste
- 1 cup red beets, cooked and diced
- 1 cup gold beets, cooked and diced
- 4 ounces arugula
Slice off the top and bottom ends of the citrus with a sharp paring knife. Stand each fruit on one of its cut ends and slice off the outer skin following the natural curve of the fruit, removing as much white pith as possible. Working over a bowl to catch the juice and using the white lines as guides, cut the segments free from the fruit, letting each one fall into the bowl as you go. After removing the segments, squeeze the remaining fruit to extract all the juice. Strain the juice into a separate bowl and add the shallot; marinate for 30 minutes.
To make the vinaigrette, place 1 cup of the citrus juice from the shallot marinade in a saucepan. Add the vinegar and bring to a boil over medium-high heat. Reduce by half, about 8 minutes. Remove from heat and cool to room temperature. Add the honey, then whisk in the olive oil. Stir in the chopped herbs and season to taste with salt and pepper.
Toss the citrus, beets and shallots together with enough vinaigrette to coat, then arrange on a serving platter. Toss the arugula with vinaigrette to coat and top the beets and citrus.