Citrus is here!  I love eating with the seasons, especially when nature provides such colorful abundance.  Right now citrus is at it’s best and, for a short time, blood oranges are available.  So take advantage!  I paired citrus – oranges from my tree, which are surprisingly sweet and juicy this year in spite of the drought we are having in California, blood oranges and grapefruit – with golden and red beets.  This is the time of year for root vegetables as well, and together they make a spectacularly colorful presentation.  Topped with creamy goat cheese, toasted pine nuts and a drizzle of a savory-sweet balsamic vinaigrette, this salad is a sensory delight!

Beets are funny little root veggies, rather on the homely side with their tough skins and little ‘mouse’ tails (root end) until you cut them open to find their jewel-like interiors.  The greens, on the other hand, can be quite lovely.  So looking at these gorgeous beet greens, I knew I had to  make something with them.  Often I saute them with butter and garlic for a delicious side dish and if you don’t overcook them, they keep their brilliant colors. This time, however, I wanted to make more of a main course.  When I spotted the 10 eggs on my counter fresh from my next door chickens, I decided to make a frittata which did not disappoint.  Recipe will post tomorrow but here is a preview:

Okay, back to the Beet and Citrus Salad, which actually pairs nicely with the beet top frittata by the way.  The intense colors of this salad are a visual indicator of how nutritious this salad really is.  Roasted beets are rich and intense in flavor but also loaded with vitamins, phytonutrients and antioxidants.  We all know that citrus fruits are a good source of vitamin C but they also contain an impressive list of other essential nutrients, including vitamins, minerals and phytochemicals.

TIPS AND SUBSTITUTIONS: Beets can be roasted a day or so ahead of time and stored in the refrigerator.  I like to sprinkle a bit of micro greens over the top of the salad to add freshness without covering all the bright colors, however, a good alternative would be to place the beets and citrus on a bed of greens. Arugula or baby spinach would be good choices.  Toasted pine nuts add a nice buttery crunch but roasted pistachios would also make a nice alternative. Non goat cheese fans can substitute feta or just omit the cheese and let the vivid colors stand on their own.

BEET AND CITRUS SALAD WITH GOAT CHEESE

1 bunch red beets(3 large or 4 small)
1 bunch golden beets (3 large or 4 small)
1 orange
2 blood oranges (if available, or substitute any other citrus)
1 pink grapefruit
3 oz goat cheese
1/4 cup pine nuts
1/4 cup micro greens (optional)

Vinaigrette:
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp honey, agave nector or sugar (scant teaspoon or to taste)
1/3 cup olive oil

• Cut beet greens from beets leaving a half inch of stem remaining.  Do not cut into the beets.  Rinse, dry and place beets on a square of aluminum foil.  Drizzle with olive oil and close the foil so no steam will escape.

• Bake at 375 degrees for about an hour or until they are easy to pierce with a fork.

• Let cool.  Using a papertowel, peel the skins from the beets and pinch or cut the beet tops to remove.

• Cut the top and bottom off of the orange and the blood oranges, then cut  downward to remove the peel and pith and work your way around the fruit.

•  Slice into rings

• Repeat the process with the grapefruit, except that once the peel and pith are removed, use your knife to separate the tough membrane from the segments.  For my wordsmith friends, these membrane free sections are called ‘supremes’ and they are worth the extra work.

• Dry toast the pine nuts in a dry skillet until golden brown and aromatic, several minutes.  Remove from heat and let cool.

• Slice the beets into rounds and place on a serving dish.  Top with citrus and micro greens.

• Sprinkle with goat cheese and pine nuts

• Whisk vinaigrette ingredients together and drizzle over beet and citrus.