Cut off the top (stem end) and bottom (blossom or navel end) to just expose the citrus flesh.Ģ.Then following the curve of the fruit, cut down the edges to remove the skin and pith, all the way around.ģ. The classy way to prepare the oranges and grapefruit is to:ġ. While beets are steaming, put together the other ingredients. The time varies because the beets you buy may be big honking beets the size of softballs (not my preference, since they take so long to cook and can be less tender and sweet), or radish to golf-ball size. ~ Wash and steam beets about 40-60 minutes. Seasoned rice vinegar (already has some sugar and salt in it and is very versatile) Goat Cheese (herby, local, organic is my preference) (I know, the basil wasn’t local, but everything else was.)Ĥ bunches beets (mix and match with red, purple and golden beets for more variety of flavor and color)Ģ oranges (navels, cara caras or bloods would be best) Since the greens are so perishable, if you buy beets with the vibrant greens, you’ll know the beets are fresh and vibrant as well.Īs usual, I highly recommend choosing as many local/sustainable/organic ingredients as you can. So, use the greens within a few days of buying them.
Also, the greens go bad quickly and will liquefy in your fridge before you know it.
#Beet and citrus salad full#
Chock full of good stuff, beet greens are very tasty sauted with leeks or onions in a little olive oil. When they are in abundance, I tend to buy beets two or three times a month and just serve them with a dollop of sour cream mixed with orange vinegar, or in a salad like this one.ĭon’t forget to use the greens as well. The purple ones come big and small, squat and round or long and torpedo shaped.īeets have such a distinct sweet earthiness, and so many vital minerals and nutrients, I don’t know why so many people don’t like them. Golden beets are gorgeous and delicious and in my experience, are often milder in flavor. They have a spectacular color and pattern, but I often find them less sweet and more bitter than purple varieties. I love the red heirloom variety with the white rings inside, called Chioggia. I still like them pickled, but they are so delicious in their own right, I’d rather buy them fresh from the farmers market.īeets come in different shapes, sizes, colors and varieties, so I like to experiment with whatever my local farmers are growing at the time. They are tasty roasted, steamed, sliced and fried into chips, or grated raw into a salad. It was organic, and at least Mexico isn’t THAT far away (or whatever excuse you tell yourself to get through the day).īeets are a wonderful (year round in California) sweet vegetable. So, I cheated a little with the basil from Mexico. The oranges, grapefruit, golden and red beets, and goat cheese are all local to our area. I know, I know, basil isn’t a winter herb. I knew how well beets and oranges played together, but I had no idea how happily basil and goat cheese get along with beets too. We ordered a beet salad that was so tangy and sweet, it was just wonderful. We’d been there over the summer and since they feature local seasonal ingredients, I was curious how their menu would show off winter’s bounty. Alas, it was closed…for the day? Forever? Not sure, we drove on. There is a tasty Indian restaurant overlooking the river that has become our tradition on outings like this.
We intended to stop for dinner where the mouth of the Russian River meets the pounding intensity of the Pacific Ocean: Jenner by the sea. Sunny and beautiful, it felt like we were playing hooky (it WAS a Tuesday, after all). Last week with our Internet access on the fritz, we decided to take a drive up the coast.
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