Pushing aside memories of the requisite relish tray, which found a home at many a family gathering, I ventured beyond my standard produce isle purchases in hope that I’d developed an appreciation for beets.
So with an idea in tow, I endeavored to coerce depth and flavor from the earthy, finger-staining roots. The result was a colorful play of acid and pepper, re-imagining the beet for a life beyond the pickling jar.
2 fresh beets
1 blood orange, peeled and sliced
1 grapefruit, peeled and sectioned
1/4 thinly sliced red onion
Small bunch of fresh tarragon
Coarse sea salt and cracked pepper
Olive oil and honey for drizzle
Preheat oven to 350-degrees. Slice the stems off beets, wrapping them individually in tin foil. Place wrapped beets on a baking sheet and cook for 40 minutes.
While beets are in the oven, peel the blood orange and grapefruit (using a knife to remove all skin). Section the grapefruit and slice the orange, placing in bowl with residual juices.
Thinly slice red onion into rings, set aside. Chop fresh tarragon for garnish.
Remove beets from oven and let cool. Unwrap from foil and remove skin. Slice beets thinly.
To assemble the salad:
Place and fan out a line of beet slices on a serving plate.
Arrange sliced citrus over beets, including some of the reserved juices.
Layer onion slices over citrus.
Generously dust the dish with freshly cracked pepper and sea salt.
Drizzle the salad with a high-quality olive oil and a touch of honey.
Finish with a pinch of fresh chopped tarragon.