Sonoma Market Recipes - Tangy Citrus Salad With Beets & Arugula Recipe - Sacramento Valley, Marin County & Sonoma County, CA

Ingredients

• 2 pink grapefruits 2 pink grapefruits 2 pink grapefruits
• 2 Cara Cara oranges 2 Cara Cara oranges 2 Cara Cara oranges
• 2 honey tangerines 2 honey tangerines 2 honey tangerines
• 2 lemons 2 lemons 2 lemons
• 2 limes 2 limes 2 limes
• 1 shallot, sliced thin 1 shallot, sliced thin 1 shallot, sliced thin
• ¼ cup white wine vinegar ¼ cup white wine vinegar ¼ cup white wine vinegar
• 1 teaspoon honey 1 teaspoon honey 1 teaspoon honey
• ½ cup olive oil ½ cup olive oil ½ cup olive oil
• 2 tablespoons chopped chives 2 tablespoons chopped chives 2 tablespoons chopped chives
• 1 tablespoon chopped oregano 1 tablespoon chopped oregano 1 tablespoon chopped oregano
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• Cracked black pepper, to taste Cracked black pepper, to taste Cracked black pepper, to taste
• 1 cup cooked and diced red beets 1 cup cooked and diced red beets 1 cup cooked and diced red beets
• 1 cup cooked and diced gold beets 1 cup cooked and diced gold beets 1 cup cooked and diced gold beets
• 4 ounces arugula 4 ounces arugula 4 ounces arugula