Beets and citrus make a delicious paring. Play with different citrus fruits: tangelos, blood oranges, mandarin oranges (fresh or canned), or clementines.
3 medium-size fresh beets
3 Ruby Red grapefruit
¼ cup olive oil
2 tablespoons maple syrup
2 tablespoons white wine vinegar
½ to 1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 cups loosely packed arugula
¼ cup coarsely chopped pistachios
Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add ¼ cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).
Cut a ¼-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curve of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve ¼ cup juice.
Whisk together olive oil, maple syrup, vinegar, salt and pepper, and reserved ¼ cup grapefruit juice in a bowl.
Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste. Serve chilled or room temperature. Refrigerate leftovers (with arugula) up to 4 days.
Yield: 6 1-cup servings
Nutrition facts per 1-cup serving: 156 calories, 6g Total fat, 140mg sodium, 20g carbohydrate, 3g dietary fiber, 2g protein