Beet-And-Citrus Salad

• 3 medium-size fresh beets
• 3 Ruby Red grapefruit
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 2 tablespoons white wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups loosely packed arugula
• 1/4 cup coarsely chopped pistachios

1. Preheat oven to 350u0b0. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add 1/4 cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).
2. Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.
3. Whisk together olive oil, next 4 ingredients, and reserved 1/4 cup grapefruit juice in a bowl.
4. Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.

fresh beets, red grapefruit, olive oil, maple syrup, white wine vinegar, kosher salt, freshly ground black pepper, arugula, pistachios

Taken from www.myrecipes.com/recipe/beet-citrus-salad (may not work)