Roasted Beet and Citrus Salad

Preheat an oven to 400°F (200°C).

To make the salad, wash the red and golden beets well, then wrap each beet individually in foil. Place the foil-wrapped beets on a baking sheet and bake until tender when pierced with a fork, about 45 minutes. Remove the beets from the oven and cool completely before unwrapping. Once the beets have cooled, open the foil packets and pull off the skin (it should slide right off). Slice the beets 1/4 inch (6 mm) thick.

Cut off the ends of the grapefruits and orange to expose the flesh and slice off the peel following the curve of the citrus from top to bottom. Cut crosswise into slices 1/4 inch (6 mm) thick.

On a large platter, layer the red and golden beets, grapefruits, orange and fennel with the baby greens. Garnish with the raw Chioggia beet slices and fennel fronds.

To make the dressing, in a food processor, blend the grapeseed oil, orange juice, vinegar, honey, shallot and salt and pepper to taste until creamy.

Drizzle the dressing over the salad before serving. Serves 6 to 8.

Easy Does It Tip: Use store-bought vacuum-packed cooked beets.

Variations: To create individual stacks, layer the beet and orange slices, alternating each one so you have two of each layer. Top with a handful of greens. Drizzle with the citrus shallot dressing. You can also sprinkle pomegranate seeds, roasted pistachios or dukkah over the top.

Adapted from Totally Kosher: Tradition with a Twist! by Chanie Apfelbaum (Clarkson Potter, 2023)