The City Magazine Since 1975

Raw Beet Salad with Citrus & Pistachios

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1 Ruby Red grapefruit
2 navel oranges
1 shallot, minced
2 tsp. minced chives or scallions
1 clove garlic, minced
2 Tbs. Champagne vinegar
2 tsp. minced fresh tarragon
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
8 baby beets, no bigger than a Ping-Pong ball, preferably of varying colors
About 1/2 cup toasted pistachios, crushed
3 oz. ricotta salata cheese
2 big handfuls baby arugula


Peel the citrus fruit, removing any white pith. Supreme, or cut out the segments, reserving the membranes. Squeeze the juice from membranes into a bowl. Discard membranes. Combine the juice with the shallot, chives, garlic, vinegar, and tarragon. Whisk in the olive oil. Season to taste with salt and pepper.

Using a vegetable brush, scrub the beets clean with water. Shave them as thin as you can, preferably with a mandolin, maintaining whole slices. Place the slices in a bowl and gently dress them with just enough of the vinaigrette to coat them.

Cut citrus segments in half and arrange them on four salad plates. Scatter shaved beet slices on each, then some pistachios. Shave a few pieces of the cheese and place on top of each.                  

Dress arugula with the remaining vinaigrette and place a small amount on each plate. Serve immediately.