My Everyday Winter Salad for One
Recipe type: Salad
  • 1-2 steamed or roasted beets, peeled. (I love the color of Chioggia and golden beets and often buy those because their vivid colors brighten even the dullest of winter days. I encourage you to do the same.
  • 1 orange (blood or Cara Cara are my winter favorites) or a Grapefruit (depending on size, you may only need half the segments)
  • a few gratings of citrus zest (feel free to use a mix)
  • greens of choice (I love microgreens here or the small tender winter/spring lettuces like mycopia or mache that pop up even in Bozeman. Arugula is another great choice)
  • maple syrup
  • vinegar (apple cider is wonderful here, or white balsamic. When using lighter colored beets I avoid regular balsamic because it muddies their beautiful color, but it works in a pinch)
  • good olive oil, or walnut oil or pumpkin seed oil
  • herbs of choice, roughly chopped or torn (tarragon, mint or chives or all three)
  • toasted nuts or seeds of choice (my favorites are pistachios and walnuts)
  • sea salt
  • fresh ground pepper
  1. Depending on the size of your beets, quarter them or thinly slice on a mandolin or with a sharp knife. Depending on the day, I will vary the presentation of my beets because I have found that this small variation livens up my meals and the different cuts create different texture and therefore taste. Place cut beets in a small mixing bowl. Grate a few good shavings of your chosen citrus over the beets and set aside. Using a sharp knife, typically a paring knife, cut off the bottom of your citrus so that it sits flat on a cutting board. Working from the top cut ribbons of the peel away including the white pith exposing the beautiful citrus flesh. It’s ok if some of that flesh comes away with your sections of peel. Supreming citrus is a bit of an art and with practice you’ll end up with less flesh on your peel. I’ll warn you that supreming can feel like a tedious task but again with practice the movements will become second nature and you might even appreciate this slowing down and the attention this task requires. Once you have removed all the peel and white pith (if you removed too much of the flesh, do as I do and and suck that delicious fruit off the peel before discarding or squeeze those sections over your bowl of beets to release the juice), while holding the fruit in one hand and your knife in the other, cut each segment away from the remaining pith by making cuts as close to the pith as possible. Do this over your bowl of beets to capture any juice that escapes. Alternately, with really juicy oranges, especially smaller blood oranges that are ripe, I’ll cut them into rounds and pour any juice from the cutting board over the beets as I add the orange slices.
  2. Add a generous pinch of flake salt and a few grinds of pepper to your bowl. Add a splash of maple syrup, vinegar of choice and olive oil to your bowl and toss to combine. Taste and add more of anything you feel lacking. Add your chopped or torn herbs and toss again.
  3. Make a small bed of greens on a plate. Top with your beet citrus mix. Garnish with more herbs and nuts or seeds of choice. Enjoy!
Additional Inspiration: Add in some avocado for creamy boost of fat, mince a little shallot and add at the same time as your makeshift dressing, add a little full fat greek yogurt or creme fraiche with the dressing, or do all of the above.
Recipe by Sentimental Living at