Solo Appetit: Salad with Beets and Citrus

I got this month's Bon Appetit on Friday, and within 45 minutes I was already making the Brownies on the cover. Sooooo good! But thats besides the point. For dinner tonight, I modified the Beets and Citrus Salad from the magazine as well.

Beets are really messy! I made them once, roasted them with the skins on, peeled them and got ALL messy, but then I discovered packaged beets in the refrigerated section of the Vegetables at Trader Joe's. They were in a cleaned and in a vacuum sealed pouch, and they could be prepared cold or warm. For a vegetable that usually takes a long time to cook, this was a great solution. They were delicious and tasted very fresh and took 3 minutes instead of 60!

I changed the recipe for the salad dressing and cut it down to size for one. I was really pleased with it!

Salad with Beets and Citrus
For the Salad:
1 Grapefruit
1 Naval Orange
3 Small Beets
Herbed salad mix
1 Tbsp Chives

For the Vinaigrette:
4 Tbsp Olive Oil
1 tsp Honey
1/8 tsp Dijon Mustard
1 Tbsp Champagne Vinegar
Small squirt of Lemon Juice

- Whisk together all off the ingredients for the vinaigrette until combined and set aside.
- Cut the rind off of the Orange and Grapefruit until all of the pith and rind is removed and you can segment the fruit.
- Segment both of the fruits and place in a bowl with the beets. I chopped mine into 8 wedges.
- Add the chives and half of the vinaigrette, add salt pepper and mix.
- Put the Citrus and Beets mixture over the Salad Greens and add the remaining vinaigrette, or as much as you would like.