📖 Instructions

1. Prepare the beets: First, preheat your oven to 400°F (200°C). While the oven heats, give your beets a good wash under cold water, gently scrubbing away any dirt. Don't peel them yet! Trim off the very tops, leaving about an inch of stem, and the root end. This helps prevent too much color bleeding during roasting.
2. Roast the beets: Take each beet and drizzle it with about half a teaspoon of olive oil. Rub the oil all over each beet. Next, wrap each beet individually in aluminum foil. This helps them steam and become tender. Place the foil-wrapped beets directly on a baking sheet and pop them into your preheated oven. They'll need to roast for about 45-60 minutes, or until they're fork-tender. Cooking time depends on the size of your beets, so larger ones will take longer. You'll know they're done when a fork slides in easily.
3. Cool and peel the beets: Once the beets are tender, carefully remove them from the oven. Let them cool down for about 10-15 minutes, still wrapped in their foil. This resting period allows them to continue steaming slightly and makes peeling a breeze. Once cool enough to handle, unwrap them. The skins should slip right off with a gentle rub using your fingers or a paper towel. If any stubborn bits remain, use a small paring knife. Dice the peeled beets into bite-sized cubes, about 1/2 to 3/4 inch.
4. Prepare the citrus: While the beets are roasting or cooling, get your oranges ready. Using a sharp knife, slice off the top and bottom of each orange. Then, stand each orange on a cutting board and carefully slice downwards, following the curve of the fruit, to remove the peel and white pith. Once peeled, hold an orange over a bowl to catch any juice. Carefully slice between the membranes to remove individual orange segments. Repeat with the other orange, and if using, the grapefruit as well. Squeeze any remaining juice from the membranes into the bowl. Set the segments aside.
5. Make the citrus dressing: In a small bowl, combine the fresh orange juice (you can also use some of the juice caught from segmenting), the zest of half a lemon, 2 tablespoons of fresh lemon juice, 1 tablespoon of honey (or maple syrup for a vegan option), and a pinch of salt and a grind of black pepper. Slowly whisk in 1/4 cup of extra virgin olive oil until the dressing is well emulsified and looks slightly thickened. Taste and adjust seasonings as needed – you might want a little more honey for sweetness or lemon for tang.
6. Assemble the salad: In a large mixing bowl, gently combine the diced roasted beets and the citrus segments. Pour about half of the citrus dressing over the beet and orange mixture. Toss gently to coat everything evenly. You want to make sure every piece gets a little love from that delicious dressing!
7. Add the greens (optional) and final touches: If you're using mixed greens or arugula, add them to the bowl now. Pour the remaining dressing over the greens and beets, tossing again very gently to avoid bruising the greens. If using, sprinkle with fresh mint or parsley, and any optional toppings like crumbled goat cheese or toasted pistachios. Serve immediately and enjoy the burst of flavors!