Around this time of year, I find myself getting tired and weighed down by heavy Winter meat-and-potato meals. My body is ready for Spring and craves fruits and veggies, and lots of them. But, of course, it’s still Winter. Fresh and local produce is limited!

Luckily, I’ve found a remedy - a Winter salad that is the perfect mix of in season and long storage crops and tangy (not-so-local, but certainly seasonal!) citrus. Hearty and filling from roasted beets, the zing of the citrus still picks me up and leaves me feeling fresh. Want to make this an entree rather than a side dish? Serve it on top of a bed of grains!

Winter Beet and Citrus Salad

For the Salad

• 5 medium beets

• 1 medium-large bulb fennel

• 2 large stalks celery

• 1 small shallot

• 2 or 3 pieces of citrus - blood oranges, cara cara oranges, mandarins, and grapefruit all make great choices!

• ½ cup coarsely chopped herbs - whatever leafy herbs you have on hand. Parsley, cilantro, and mint are all perfect!

• 2 cups loosely packed arugula (optional)

For the Dressing

• 3 tbsp Extra-virgin olive oil

• 2 tbsp white wine vinegar (or other light vinegar of choice)

• 2 tsp honey

• 2 tsp fresh lemon juice

• Salt and pepper to taste

Instructions

• Preheat oven to 400

• Scrub beets well, slice into ¼” - ½” medallions, toss with a drizzle of olive oil (enough so they are coated but not saturated) and a pinch of salt. 

• Roast beets for 25 minutes, turning once, until they are easily pierced with a fork. Set aside to cool. 

• While you wait, slice fennel and celery along the diagonal into long, thin slices. Thinly slice the shallot. Cut or pull citrus into segments (it’s okay if they are messy).

• Mix dressing ingredients with a whisk or fork until fully emulsified.

• Assemble salad, drizzle dressing on top, toss gently to mix, and serve!