You know spring has sprung when the produce aisle at your local grocery store becomes aglow with a wide spectrum of citrus fruit. Celebrate this citrusy season with a bold, yet refreshing salad with all the charm and color of spring itself.
This spring salad boasts five different citrus fruits that each bring their own distinct color and flavor to the table, for a lesson in taste and texture that shows off the sweeter side of citrus. Tossed with mixed greens and a tangy shallot vinaigrette, this well-rounded salad is the perfect accompaniment to any spring meal, and is just the antidote we need to recover from a long and dreary winter.
2 blood oranges
1 Minneola tangelo
3 large beets
3 shallots (white parts only), finely chopped
1/2 cup freshly squeezed orange juice (or juice from any of the above fruits)
1 teaspoon orange zest
1 garlic clove, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
A pinch of salt
Remove leaves from beets, peel and cut into small, bite-sized wedges. In a shallow baking pan sprinkle one tablespoon cold water. Roast beets in oven at 400°F for 35 to 40 minutes or until soft and lightly charred, set aside and let cool.
Peel all citrus fruits and cut into ¼” slices, set aside. Tear greens into small pieces place onto a plate or in a bowl. Toss with roasted beets and carefully lay citrus slices on top. Drizzle with vinaigrette, recipe follows, and serve immediately.
In a medium bowl whisk together juice, zest, garlic, vinegar, and shallots. In a slow and steady stream pour in olive oil, whisking constantly until emulsified. Store in an air-tight container for up to one week.