How to Make a Citrus Beet Salad

You all know how to roast beets by now (you had better know how!).

Just in case you forgot:

400F, olive oil and kosher salt, in a covered pan for 1 hour.  Let cool before slipping the peels off.  

But I bet you don't know how to make that perfect beet salad with oranges.  

"Why do my oranges turn red?".     Duh.  Everything will turn red, once mixed with reed beets.

Here's a great trick that you will thank me for.  

Dress the beets separately in the serving bowl with HALF of the dressing.   

Then in a another bowl, dress the orange segments, red onions and whatever else you are using with the rest of the dressing.   

   Just before serving, you will spoon the citrus onion mixture ON TOP of the dressed beets, and you will NOT mix them together.       

You can do this hours ahead and still nothing will turn red.   I made a big platter for Passover, and here is my standard recipe for 12 people.

I roast my beets early in the week so I have them cooled and ready for salads like this.

You can use any citrus you like, here I mixed clementine segments with blood oranges.   

My Favorite Beet & Citrus Salad:

12 red beets, roasted and cut into segments (wedges are nicest).

6 clementines, peeled, segments removed then cut in half 

big handful of kalamata olives

1 red onion, sliced (I used pickled red onions this time because I had them)

fresh parsley for garnish

Dressing:

3 tbsp sherry wine vinegar

1 tbsp honey

1 tsp Dijon mustard

1 tsp grainy mustard (I like to use Maille l'ancienne mustard with the seeds)

1/4 cup olive oil

sea salt & black pepper

In a large bowl, mix half the dressing with the cut up roasted beets.

In another bowl, add your citrus (try and remove all the white pith and cut segments in half) with the onions and olives......use as much or as little as you like.

Add the rest of the dressing and toss with the citrus mixture.

Pour the dressed beets into the bowl or platter you will be serving with and gently top with the dressed citrus.     Garnish with fresh parsley.

Everyone loves this salad.       The next day I add in more citrus to brighten it up, arugula and fresh mozzarella to the leftovers.

You're welcome ;)