Citrus Salad with Red Beet Microgreens

Beets and goat cheese are classic pairings, and these microgreens provide the same flavors as the roots but without any of the mess or staining.

Prep. Time: 20 min
Serves 4

• 1 grapefruit

• 3 oranges (mixed variety, if possible)

• 2 tbsp olive oil

• 1 tbsp honey

• 4 oz mild goat cheese, crumbled

• 1 cup lightly packed red beet microgreens, rinsed

• Salt and pepper, to taste

Prepare the citrus fruit by first removing the peel with a sharp knife. The easiest way to do this is to cut off the top and bottom so that it sits flat on the cutting board. Then, working on the top half, slice off the peel in sections, 6 or 8 sections as you go around the fruit. Flip the fruit over and repeat, removing any remaining white pith. Cut the fruit in 1/4” slices so that it creates wheel shapes and then cut again to make half circles.  

Repeat with all other fruit. Reserve any citrus juices that have accumulated on the cutting board and drain into a small bowl.

Add the olive oil and honey to the fruit juice and whisk to combine. 

Arrange the fruit slices on a large platter or serving bowl. Sprinkle the goat cheese and microgreens over the fruit and then the dressing. Add a pinch of salt and pepper to taste. Serve at room temperature.

If you need to make this dish in advance, prepare all the ingredients and wait to add the goat cheese, microgreens, dressing, salt and pepper until just before serving.