Beet and Citrus Salad

Serves 4–6

This terrific and tangy beet salad with pink grapefruit and oranges can wake up your taste buds. Make it early in the day and let it sit at room temperature until you are ready to serve.

1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon sugar
3 tablespoons minced red onion
3 tablespoons minced fresh tarragon
Salt and pepper, to taste
1 large navel orange
1 medium pink grapefruit
3 large red beets

1. In a rectangular glass dish, mix the oil, vinegar, sugar, onion, tarragon, salt and pepper. Set aside.

2. Cut the rinds off the orange and grapefruit, following the contour of the fruits. While cutting, hold each fruit over a bowl to catch any juice. Once cut, segment the fruit. Carefully pour the collected juice into the olive oil mixture. Set the fruit segments aside.

3. Boil, roast or microwave the beets until tender. Cool, peel and cut into ¼-inch thick rounds. Add the beet slices to the marinade, overlapping to cover them completely. Add the segmented orange and grapefruit.

4. Cover with plastic wrap. Let marinate at room temperature. Turn the dish once or twice to allow the marinade to permeate the beets and citrus.

5. Uncover and serve.