Citrus Beet Salad with Sprouts
Roasted beet wedges paired with orange and grapefruit segments over arugula, topped with sprouts and a honey vinaigrette.
Citrus and beets both have a natural sweetness that gets even better when they sit side by side on a plate. Segmenting the orange and grapefruit takes a few extra minutes but removes all the bitter pith and membrane. A handful of sprouts on top adds a bit of crunch to an otherwise soft salad.
Ingredients
Method
Tap a number to mark a step doneScrub the beets, bundle them in a foil packet with a splash of water, and roast at 400F for 45 to 50 minutes, until a skewer meets no resistance.
Let the beets cool slightly, peel with a paper towel, and cut them into wedges.
Cut the peel and pith away from the orange and grapefruit, then slice between the membranes to release whole segments.
Whisk together the olive oil, red wine vinegar, honey, salt, and pepper in a small bowl to make the dressing.
Spread the arugula across a wide serving plate to make an even base for the rest of the salad.
Arrange the roasted beet wedges and citrus segments over the arugula in alternating groups.
Scatter the sprouts over the top and drizzle everything with the dressing right before serving.
Kitchen note
Work over a bowl when segmenting the citrus so you can save the juice and whisk it into the dressing.
