What you will need:
- 2 large beets
- 2 grapefruit
- 2 oranges
- 1 shaved fennel branch (optional)
- salt to taste
- 2 tbsp champagne vinaigrette
- 2 tbsp extra virgin olive oil
- 1 minced shallot
Preheat oven to 400°.
Wash and cut the stems off the beets, stick in a roasting pan with ¼ inch of water and cover with foil. Roast for 45 min, or until you can cut into beets with a knife easily. When cool enough to handle, peel the skin off and chop into bite sized pieces.
Peel and slice the oranges and grapefruits like a tomato.
Soak the shallot in vinegar for 5 min. Whisk in the oil and pour atop the mixture of beets and citrus.
Garnish with fennel if desired.