Braised Beet and Grapefruit Salad

If the smiley face emoticon ever needed an upgrade our vote would be for a pic of this little gem of a salad. And because one of the main ingredients is a citrus fruit, this is also a learning moment for those who are unaware of winter's bounty, headlined by grapefruit and its acidy cousins currently lining the grocer's bins.

Ingredients

3 fresh beets, washed, peeled, and sliced to 1/3 inch thickness
2 pink grapefruits, peel and pith removed, sliced to 1/3 inch thickness
1 clementine, peeled and separated into segments
1 cup Apple cider vinegar
¼ cup water
½ cup honey
½ tsp cayenne pepper
1 pinch cumin
Salt and pepper
Single sprig of fresh thyme
¼ cup Liokareas Orange Olive Oil
Pickled onions

In a braising pan with a lid, whisk together vinegar, water, honey, cayenne, and a generous pinch of salt.

Place beet slices in the liquid, ensuring that each of them is resting flat on the bottom of the pan. Add fresh thyme. Cover with lid.

Bake covered at 350 degrees for 45 minutes. Check beets for tenderness. If tender, remove them carefully to a platter, and place braising pan on top of the stove.

Over a medium flame, reduce the liquid until it is thick enough to coat the back of a spoon. Whisk in Liokareas Orange Olive Oil.

Pair each beet slice with a slice of fresh grapefruit. Garnish with pickled onions and clementine segments. Drizzle with beet juice and olive oil dressing. Serve immediately.

Recipe and styling by Keith Recker ⁠/ Photography by Dave Bryce